The combination of chicken and potatoes, it seems, will never become obsolete. And this is due not only to the fact that the dish is very simple to prepare, but also by how delicious and satisfying the finished roast is .
Roast chicken with potatoes in pots
Ingredients:
- olive oil - 3 tbsp. spoons;
- chicken - 1 carcass;
- salt, pepper - a pinch;
- potatoes - 450 g;
- onions - 1 pc .;
- chicken broth - 250 ml;
- a branch of tarragon;
- lemon juice - 4 tbsp. spoons;
- Dijon mustard - 1 tbsp. a spoon.
Preparation
Oven reheat to 220 degrees. In the pot, pour olive oil and heat it on high heat. We chop the chicken into portions and every piece is seasoned with salt and pepper. Chicken fry in a pot to a golden color, along with onions. Fill the meat with broth, add chopped potatoes and throw a sprig of tarragon. We bring the liquid in the pot to a boil and stew everything, without a lid for 30 minutes in the oven. At the end of cooking, fill the chicken broth from the roast with mustard and complement with lemon juice. The dish can also be spread over portions of the pots, before pouring meat and vegetables with broth.
Roast chicken with potatoes in a saucepan
Ingredients:
- chicken legs - 4 pcs .;
- olive oil - 2 tbsp. spoons;
- onions - 1 pc .;
- garlic - 2 cloves;
- carrots - 2 pieces;
- leeks - 1 piece;
- trousers - 1/2 pcs .;
- potatoes - 6 pcs .;
- bay leaves - 2 pcs .;
- rosemary - 2 branches;
- fresh parsley;
- corn flour - 1 tbsp. a spoon.
Preparation
In the pan, pour oil and put it on medium heat. Chicken legs are slightly incised across the entire surface, then sprinkle abundantly with salt and pepper and fry in olive oil until golden brown. As soon as the chicken cooks up, we put around it sliced potatoes, leeks, carrots, rukukva. We put the bay leaf and rosemary over the dishes, as well as the garlic clove passed through the press.
Pour water into the pan, or chicken broth so that to cover the vegetables, and then put on a slow fire to stew under the lid for 40-50 minutes. Ready chicken we get from the pan, and the remaining broth is evaporated by a third. The remaining liquid is mixed with cornmeal and cook until thick. We supplement the sauce with fresh herbs, salt and pepper to taste and return the chicken meat back.
The same roast chicken can also be prepared in a multivark. To do this, chicken first brown with olive oil in the "Baking" mode, and after adding water and vegetables, close the device with a lid and select "Quenching" for 1 1/2 hours.
Roast chicken with potatoes in a frying pan
Ingredients:
- chicken - 1 carcass;
- potatoes - 5 pcs .;
- olive oil - 2 tbsp. spoons;
- onions - 1 pc .;
- garlic - 2 cloves;
- red bell pepper - 2 pcs .;
- rosemary - 1 branch;
- white dry wine - 2 glasses;
- chorizo - 100 g;
- fresh parsley.
Preparation
We chop the chicken into portions by joints. In a thick-walled frying pan, we warm up the olive oil and fry the chicken to a golden color, without forgetting to sprinkle it with salt and pepper. Once the chicken is browned, we remove it
We return the chicken to the pan and fill the dish with wine. Stew roast chicken with potatoes 20-30 minutes, if necessary, pour water, or chicken broth. Once the roast is ready, serve it on the table, sprinkling with fresh parsley in addition to a glass of your favorite wine.