Chicken stewed potatoes in a pan

If you like stewed vegetables, then potato with chicken in a saucepan you will definitely like. The dish turns out fragrant, with a minimum amount of liquid.

Chicken pulp is quickly cooked, goes well with vegetables. If you have legs or wings, you can also use them for stewing. If desired, pre-marinate the meat in spices, with the addition of a small amount of sunflower oil and prepared mustard from jars. Do not be afraid that chicken will become spicy or bitter. After completion of the heat treatment, the flesh becomes aromatic and very juicy, with a light sweetish taste.

Take any potatoes, but if you want it to be slightly boiled, then choose varieties with white flesh or follow the seller’s advice. Of fat, lard is preferable, in the absence you can use lard or other fat at your discretion.

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Serve the dish hot, with vegetable salads, pickles, and other cold snacks. To prepare potatoes according to this step-by-step recipe with a photo, you need 1 hour 30 minutes.

Ingredients:

How to Make Chicken Stew

If you purchased a whole chicken carcass, then inspect its skin before cutting. If there are individual thin hairs or for prophylaxis, treat the chicken over the flame of the burner.

Separate the desired part of the pulp and cut into medium sized pieces.

Preheat the pan, melt the lard or lay out the finely chopped pieces of bacon, which are best removed after the fat has melted out of them. Put the prepared meat and fry over medium heat until lightly crusted.

Peel and rinse the potato, remove dark spots and damage. Dice the desired size. Put the chopped potatoes in a pot and pour water.

Put the fried meat on top, salt, add spices.

Put on the stove and bring to a boil over medium heat. Add a bay leaf if desired. Stew for 40-60 minutes until the meat and potatoes are ready. Serve hot with salted cabbage salad with onions or other snacks.

Bon Appetit!