10 recipes are incredibly delicious stewed chicken

1. Chicken stewed with peppers, onion and garlic

Ingredients

• 1 onion;
• 1 small green bell pepper;
• 3 garlic cloves;
• 2 tablespoons of vegetable oil;
• 6 chicken wings;
• 6 chicken drumsticks;
• 2 tablespoons flour;
• 1 pinch of ground red pepper;
• ¼ teaspoon ground black pepper;
• 220 ml chicken broth;
• 220 ml of water.

preparation

Onions cut into half rings, bell peppers - small pieces. Chop the garlic press or skip through.

In a frying pan heat the oil over medium heat. Fry the chicken for 3-4 minutes on each side. After add the onion and green pepper. Sprinkle with flour and stir to coat all pieces. Cook another 5 minutes. Cast garlic, red and black pepper. Pour the broth and water.

Reduce heat to low, cover and simmer for 30-35 minutes or a little longer, until the chicken is tender.

2. Chicken stewed in cream sauce

Ingredients

• 1 onion;
• 2-3 cloves of garlic;
• 1 carrot;
• 5-7 sprigs of dill or parsley;
• 6 chicken thighs or shins;
• salt - to taste;
• 2 tablespoons paprika;
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• seasonings for poultry - to taste;
• 200 ml of sour cream;
• 100 ml + 2 tablespoons of water;
• ground black pepper - to taste;
• ½ teaspoon mustard spoons;
• 1-2 tablespoons of vegetable oil;
• 2 tablespoons of flour.

preparation

Onions and garlic cut into small pieces. Carrots grate on a coarse grater. Chop the greens. Chicken, sprinkle with salt, paprika and half seasoned poultry.

Cream mix with water, salt, pepper, paprika remainder, mustard and greens.

In a frying pan heat the oil over medium heat. Fry the shin for 4-5 minutes on each side. Add the onion and carrots and cook for 5-7 more minutes. Pour the sour cream, cover and simmer for about 30 minutes over medium heat. For 5 minutes until cooked add the flour mixed with 2 tablespoons of water.

3. Chicken, stewed in tomato sauce

Ingredients

• 2 tomatoes;
• 5-7 sprigs of dill or parsley;
• 2 tablespoons butter;
• 4 tablespoons of vegetable oil;
• 2 tablespoons tomato paste;
• 450-500 g chicken thighs or shins;
• 1 onion;
• 1 teaspoon salt;
• ½ teaspoon pepper;
• ¼ teaspoon thyme;
• 500 ml of hot water.

preparation

Tomatoes rub on a coarse grater. Chop the greens.

In a deep frying pan, heat the butter and oil. Add tomato paste and stir well in a couple of minutes - tomatoes. Top with chicken and cleaned onion, salt, pepper, sprinkle with thyme.

After a two-minute hot fill water. A little stir, cover and simmer over low heat for 35-40 minutes. Before serving, sprinkle with herbs.

4. Chicken, stewed with tomatoes and carrots

Ingredients

• 5-6 tomatoes;
• 1 onion;
• 1 carrot;
• 2-3 green onion stalk;
• 3-5 sprigs of parsley;
• 1-2 garlic cloves;
• 1 hen;
• salt and pepper - to taste;
• 2-3 tablespoons of vegetable oil;
• 1 teaspoon curry;
• 1 tablespoon paprika;
• 1½ tsp of dried thyme;
• 1 bay leaf;
• 1 bouillon cube - optional;
• 500-600 ml of water.

preparation

Tomatoes and onions cut into medium slices, carrots - small. Feathers green onions and parsley chop. Garlic pass through the press. chicken chop portioned slices and season with salt and pepper.

In a frying pan heat the oil over medium heat. Put the bird and cook until it is lightly browned, about 3-5 minutes.

Mix the tomatoes, carrots, garlic and onions. Add the vegetables, curry, paprika, thyme, bay leaves and bouillon cube to the chicken. Cover with water, bring to boil and simmer for about 30-35 minutes under a cover, stirring.

Cast green onion with parsley. Cook another 5 minutes.

5. Chicken stewed with leeks and mushrooms in the oven

Ingredients

• 2-3 leek (white part only);
• 250 g mushrooms;
• 1½ teaspoons of salt;
• ground black pepper - to taste;
• ½ teaspoon paprika;
• 8 chicken thighs boneless;
• ½ teaspoon of vegetable oil;
• 1 tablespoon butter;
• 2 tablespoons flour;
• 240 mL chicken broth, or water;
• 3 tablespoons sherry.

preparation

Leek cut into half rings, mushrooms - halves or quarters.

Mix 1¼ teaspoon of salt and pepper, and paprika. Sprinkle chicken thighs.

Dutch oven or a frying pan, which can be used in the oven, brush with vegetable oil and heat over high heat. Fry the bird for 3-5 minutes on each side. Put on a plate.

In the same roasting pan or frying pan, melt butter. For 6-8 minutes, fry the leek, to make it soft. Add the mushrooms and the remaining salt. Stir and cook for another 5 minutes. Sprinkle with flour, pour the broth with sherry and leave on heat for 2-3 minutes. Return the chicken, stir and cover.

Place in oven and cook for 40-50 minutes at a temperature of 190 ° C.

6. Chicken stewed in onion sauce

Ingredients

• 1 kg of onion;
• 1½ kg chicken fillet or hip;
• 1-2 tablespoons of vegetable oil;
• 120-130 ml of water;
• 3 teaspoons of salt;
• ground black pepper - to taste;
• 1 teaspoon thyme.

preparation

Onions cut into half rings, fillet - Portion pieces (bodryshki can be left entirely).

In a deep frying pan heat the oil over high heat. Brown the poultry for 4-5 minutes on each side. Pour the onion and cover with water. Bring to a boil over medium heat, season with salt and add the thyme. Cover, reduce heat to low and simmer for about half an hour. Stir occasionally.

7. Chicken stewed in sour cream and onion sauce with curry

Ingredients

• 3 onions;
• 5-7 sprigs of dill or parsley;
• 800 g of chicken drumsticks;
• salt - to taste;
• 4 tablespoons of vegetable oil;
• 600 ml of water;
• 200 g sour cream;
• pepper - to taste;
• ½ teaspoon curry spoon;
• 2-3 sprigs of thyme.

preparation

Onions cut into small pieces. Chop the greens. Chicken with salt.

In frying pan, heat 2 tablespoons oil over medium heat. Fry poultry for 5-7 minutes, add 100 ml of water and steam for 20-25 minutes on medium heat.

Heat the remaining oil in another frying pan. Sauté onions until golden brown, about 5-7 minutes. After crush bow blender and mix with sour cream, salt, pepper, curry, herbs and water.

Pour the chicken sauce, stir and simmer, covered about 10-15 minutes on low heat. Before serving, sprinkle with thyme.

8. Chicken stewed with soy sauce, garlic and ginger

Ingredients

• 8 garlic cloves;
• 1 piece of ginger (length about a half centimeter);
• 2-3 green onion stalk;
• 2 tablespoons of vegetable oil;
• 6-8 chicken thighs;
• salt and pepper - to taste;
• 120 ml of water;
• 50 g of brown sugar;
• 60 ml of rice vinegar (apple can be substituted for or wine);
• 250 mL chicken broth;
• 60 ml of soy sauce.

preparation

Garlic cut into large pieces, ginger - average. Chives chop.

In a frying pan heat the oil over medium heat. Chicken with salt and pepper. Fry for about 6-8 minutes on each side. Put on a plate. In the same skillet Brown the garlic and reload the bird for a couple of minutes. Drain the remaining oil.

In the same pan boil water. Pour the sugar and stir to dissolve it. Cook, stirring constantly, until the sauce thickens, about 4 minutes. Pour vinegar and again mix well. Add the ginger, broth and soy sauce.

Then put the chicken so that the part with the skin facing up. Sprinkle with garlic. Bring to a boil, reduce heat to low and simmer for 25-30 minutes. Transfer the chicken to a plate and sauce Leave on the stove for another 7-10 minutes, so that it thickens.

The finished chicken pour the sauce and sprinkle with green onions.

9. Chicken stewed with rice, green peas and white wine

Ingredients

• 1 onion;
• 1 large ripe tomato;
• 2 garlic cloves;
• 5-6 sprigs of parsley;
• 60 ml of vegetable oil;
• 1½ tsp paprika;
• 1 bay leaf;
• 120 ml of white wine;
• 1 000-1 300 g chicken thighs and drumsticks without skin;
• 800 ml of water;
• 300 g of rice;
• 2 teaspoons of salt;
• ¼ teaspoon ground black pepper;
• 80 g of fresh or frozen peas.

preparation

Onion and tomato cut into large pieces. Chop the garlic. Chop the parsley.

In a deep fryer or frying pan, heat oil over medium heat. For 7-10 minutes, saute the onions until golden brown. Add the tomatoes, paprika, garlic and bay leaf. Reduce heat to a minimum, cover and simmer for about 15 minutes. Pour in the wine and cook for 2 more minutes.

Place the chicken to the vegetables. Cover with water. Bring to boil and simmer for a minimum heat. After 15 minutes Cast rice, salt and pepper. Stir, cover and cook for 20 minutes. Add the peas and half the parsley. After 5-10 minutes, remove from heat and leave under cover for another 10 minutes. Before serving, sprinkle the remaining herbs.

10. Chicken stewed with anchovies, capers and olives

Ingredients

• 3 small onions;
• 10-12 cloves of garlic;
• 1 tablespoon coriander seeds;
• 1 teaspoon fennel seeds;
• 480 ml of water;
• 4 tablespoons of salt;
• 450 g of ice;
• 4 chicken leg;
• 4 chicken thighs;
• 60 ml of vegetable oil;
• 120 ml of dry white wine;
• 6 anchovy;
• 4 sprigs thyme;
• 6 pitted olives;
• 1 tablespoon capers;
• 2-3 sprigs of parsley;
• 2-3 sprigs of basil.

preparation

1 onion cut into small pieces, the remaining - a quarter, not cutting off the base. 6-8 cloves of garlic, chop or miss through a press, finely chop the rest.

Coriander and fennel in a minute and a half fry in a pan without oil. Transfer to a saucepan. Cover with water, add 3 tablespoons salt, chopped onion and garlic. Boil and simmer for 15 minutes. After Cast ice. When the brine is completely cooled, put into it the chicken and leave for 6-12 hours. After remove, dry with paper towels and season with salt.

In the frying pan, heat 2 tablespoons of butter. For 10 minutes fry bird, periodically overturn.

Put the whole chicken in a deep frying pan. Add half the wine, garlic slices and chopped anchovies. Top with onion quarters. Cook over medium heat, and make sure that the meat does not stick. After 2-3 minutes, pour the remaining wine and let down thyme sprigs. Reduce heat to low, cover and simmer for 30-40 minutes, until the bird is soft.

The finished dish sprinkle with chopped olives and capers, pour the remaining oil and leave the lid on for 5 minutes. Serve with chopped parsley and basil.