What can you use to stew chicken? Stewed chicken - the best recipes

It's time for lunch or dinner and you still have nothing ready and very few food items in the refrigerator. We have the perfect solution: cook chicken stew in a skillet. This is the fastest lunch recipe. Beef or pork meat is quite expensive and is not always available. Chicken is an inexpensive product and no less tasty, and it cooks much faster than other meat.

Another advantage of preparing this dish is the variety of sauces that can be used to stew chicken, and they can also act as a wonderful gravy for your favorite side dish.

There are a great many options for preparing stewed chicken in sauce, and this article alone is certainly not enough to describe them, but these 5 simple step-by-step recipes for stewing chicken will significantly help you prepare dinner as quickly as possible and feed the whole family delicious food.

Chicken stewed in tomato sauce

One of the most common recipes for stewed chicken is to cook it in tomato sauce. Everyone loves juicy and spicy tomatoes, and they will make this dish very appetizing. In addition, all sorts of herbs go well with tomatoes, so you can diversify this recipe as you wish.

Ingredients:

• Chicken thighs - 700 grams.
• Tomatoes or tomatoes - 3 pieces.
• Two tbsp. l. tomato paste.
• Onion or red onion - 1 onion.
• Butter - 50 grams.
• Four tablespoons of vegetable or olive oil.
• One tsp. table salt.
• Herbes de Provence - half a teaspoon.
• A pinch of ground black pepper.

Chicken legs stewed in sour cream sauce in a frying pan

Ingredients:

• Chicken legs - ten pieces.
• Onions - one or two heads.
• Flour - three tbsp. l.
• Low-fat sour cream - 250 grams.
• Three cloves of garlic.
• A small bunch of greenery.
• Meat broth or boiled water - 350 ml.
• A pinch of pepper.
• Half a teaspoon of salt.

Chicken stewed in sour cream is ready. It can be served with various side dishes; mashed potatoes or pasta are ideal.

Chicken fillet stewed in beer and soy sauce - video recipe

We would like to present you with an interesting video recipe for making stewed chicken. This time it is proposed to make a sauce from quite interesting and unusual products, namely beer and soy sauce. Try to cook this dish and you will see that some strange combinations will help diversify your lunch. For the dish you will need one kilogram of poultry meat, five tbsp. soy sauce, onion, 300 ml. any beer and spices to your taste.

Chicken stewed in creamy sauce with champignons

There is another recipe for stewed chicken in a frying pan. This is a fairly simple recipe that requires a small amount of ingredients. This dish is perfect for lunch and is enough for the whole family. In addition, many people love various dishes with the addition of mushrooms. Everyone will love this creamy chicken stew.

Ingredients:

• Chicken breast - half a kilogram.
• Whole mushrooms (champignons or porcini) - 500 grams.
• White onion - two onions.
• Cream 20% fat - 300 ml.
• Spices and herbs to taste.
• Salt and pepper - half a tsp each.

Chicken breast in spicy creamy tomato sauce

In this recipe, we propose combining the components of the two described above, namely cream sauce and tomato sauce. This interesting combination will give the dish a new, unique taste and will delight all family members. Chicken in creamy tomato sauce will become one of your favorite recipes, as the combination of delicate cream and piquant tomatoes will not leave anyone indifferent.

You will need:

• Chicken breast fillet - half a kilogram.
• White onion - two heads.
• Low-fat cream - 250 ml.
• Tomato paste - 6 tbsp. l.
• Curry seasoning - two tsp.
• Ground pepper - half a tsp.
• Cumin - one teaspoon.
• nutmeg - one teaspoon.
• Table salt - to taste.

To finish this wonderful dish, you can add fresh dill or parsley and serve.

Whatever stewed chicken recipe you choose, don’t be afraid to get creative and add your favorite spices and herbs, you can also increase the amount of ingredients and make the dish for more people, as well as remove some of them if you don’t like them. I wish you culinary triumphs!

Choose unparalleled, tested recipes for stewed chicken on the website’s online page. Try variations with mushrooms, fresh fruits, raisins and prunes, amazing spicy herbs, vegetables, stewed in cream, sour cream and broth, with hard cheeses. There is no limit to the scope of the chef's imagination.

It is possible to prepare any part of a bird carcass in a variety of ways. But stewed chicken usually remains out of competition. When purchasing, you should choose a young (about 1 year old) and not overly large (up to 2 kg) bird. The meat of this chicken has a pleasant light pink color and a fresh smell. A chilled meat product would also be ideal. If you need a particularly dietary product, then you should purchase sorted fillets.

The five most commonly used ingredients in stewed chicken recipes are:

Interesting recipe:
1. Cut the chicken fillet into cubes, bread in flour and brown in a frying pan with butter.
2. Transfer the fried chicken to a saucepan.
3. In the same frying pan, sauté the onion, cut into rings, until soft.
4. Add it to the prepared fillet.
5. Pour white wine over the chicken. Simmer for about 15 minutes.
6. Add salt, add pre-chopped prunes, pepper, and add your favorite seasonings.
7. Pour in the cream, cover with a lid and simmer for another 10 minutes.
8. Serve as hot gravy. Decorate with greens.

Five of the fastest chicken stew recipes:

Helpful Tips:
. If the chicken meat was frozen at the time of cooking, the final dish may turn out tough. It is better to defrost the product gradually.
. For stewing, you need to choose a thick-walled cauldron, a duck pot or stewpans with a thick bottom. The food in them is heated gradually and evenly and does not burn.
. You should not simmer thyme and rosemary for a long time, otherwise they will add an unpleasant bitterness to the dish.

There are dishes in the cuisines of various nations that are prepared very simply and easily, but this does not make their taste any worse. with gravy is one such dish. It does not require exquisite ingredients, and any housewife can prepare it, even those who are not yet very experienced in home cooking. In addition, the chicken gravy included in the composition allows for many variations, so you can always add something new and your own to the recipe. Well, shall we try to cook?

Stewed chicken with gravy. Basic recipe

We will need: a chicken carcass, salt for rubbing, vegetable oil, two medium carrots, a couple of onions, fresh herbs - a bunch of basil, a bunch of parsley, a couple of tablespoons of wheat flour, a couple of cloves of garlic, spices to taste (the main thing is not to overdo it). It is better to take store-bought chicken (broiler), not too big. And be sure to try to buy chilled, not frozen. If stewed chicken with gravy is prepared from a frozen product, then it must first be gently defrosted (for example, at room temperature in the kitchen).

Simple cooking

1. Thoroughly rinse the main product. We cut the carcass into neat small pieces (you can purchase already chopped parts, for example, thighs or others, but it is especially tasty when white meat alternates with red).
2. Place the prepared chicken in a large saucepan and fill with clean water (about 2 liters will be enough). Bring to a boil, turn off the heat and skim off the foam. Cook on low gas for about an hour.
3. At this time, fry the chopped onions and carrots in a frying pan in vegetable oil (it’s better to use olive oil, but you can also use regular oil or sunflower oil).
4. Remove the chicken from the pan and place it in a cauldron (if you don’t have one, you can use a deep frying pan with high edges). There is also a little chicken broth (and the rest in the pan can be used later for soup) and vegetables fried in a frying pan. You can add flour and a spoonful of tomato paste, spices and salt to the vegetables. Don't forget to mix. For spices, if you are unsure, feel free to use a mixture of ground peppers, which is now popular. Just note that it already contains a certain amount of salt - do not over-salt the dish. This chicken gravy will give the meat additional juiciness and softness.
5. Simmer the mixture for another 15 minutes on the lowest heat (more is possible: for those who want the meat to melt in the mouth). Chicken stew with gravy is almost ready.
6. Just before it’s ready, add chopped herbs and garlic. Turn off the heat, cover with a lid and let it brew (another 15-20 minutes).

How to serve?

Stewed chicken with gravy is served on the table as a complete independent dish. As a side dish, you can use simple porridges such as rice or buckwheat, cooked crumbly. You can serve it with mashed potatoes or prepare boiled potatoes and a salad of fresh cucumbers and cabbage - it turns out very harmoniously and highlights the chicken taste.

In a slow cooker

Stewed chicken with gravy in a slow cooker couldn't be easier to prepare. The main thing is to have the device in your kitchen. Next, we carry out all the preparatory steps with the ingredients (see the basic recipe). Pour a little vegetable oil into the multicooker bowl and add the bird (by the way, try using the breast: it turns out very tender). Fry until half cooked using the “Frying” or “Baking” mode (up to about 30 minutes according to the timer). Add onions and carrots after this procedure. Pour in a spoonful of tomato paste mixed with broth or water (or a glass of fresh tomato juice) so that the liquid almost covers the meat. Simmer for another half hour until done. A good side dish would be young boiled potatoes; you can serve a salad of fresh vegetables and herbs, seasoned with olive oil and lemon juice. Don't forget to pepper and pour gravy over the prepared side dish.

Variations on a theme

The most common variation is replacing tomato paste (if someone doesn’t like this taste) with sour cream. You will get a gorgeous white gravy with vegetables, which you can pour over the side dish. Or you can serve the chicken as a separate dish, generously pouring it with a large amount of the mixture, which is convenient for dipping fresh bread into.

But with the right approach, many hearty and tasty dishes are obtained from rural natural products: broth with noodles, jellied meat, chakhokhbili, and so on. Very tasty homemade chicken stew. If you pre-marinate it, the meat turns out amazing, very tender, and compares favorably in its taste with store-bought broiler. Today we will talk about how to cook homemade chicken soft and juicy.

Total cooking time: 3 hours + 2 hours marinating / Yield: 8 servings

Ingredients

• domestic chicken - 1.5 kg
• salt - 1.5-2 tsp.
• a mixture of ground peppers - 2-3 chips.
• lemon - 0.5 pcs.
• large onion - 1 pc.
• parsley - 0.5 bunch.
• bay leaf - 1 pc.
• hot water - 2-2.5 l

Preparation

To begin with, I held the chicken over the fire, removed the remaining feathers, washed and dried. Then she cut the carcass into portions, cutting along the joints. This time I decided to leave the legs intact. If the bird is “at a serious age,” then you can lightly beat off the pieces or make deep punctures in them with a knife.



Transfer the meat to a deep bowl, sprinkling the pieces with salt and ground pepper. I squeezed half a lemon in there. Peeled the onion and cut it into thin half rings, squeezed it forcefully into a bowl with the chicken to release as much juice as possible. I left the bird in this form to marinate for 2 hours in the refrigerator (can be overnight). The acids contained in lemon and onion will slightly soften the meat fibers, and the chicken will become more tender.



After the specified time, I fried the chicken to seal the meat juices inside each piece. The meat was fried in portions, in a very hot, always dry frying pan for about 3-4 minutes on each side, without a lid, on maximum heat.



Then, in the same frying pan, the onions, which were used for pickling, were sautéed in the melted fat.



Place the browned chicken and onion (without fat, you can drain it) into a saucepan with a thick bottom. I added bay leaf and parsley, tied with a thread to make it easier to remove them from the finished broth. I poured boiling water so that the liquid covered the contents of the pan by 2-3 centimeters.



Bring to a boil, skim off the foam and simmer for 2 hours. The heat must be medium throughout the cooking time, otherwise the meat simply will not cook properly. If after the specified time the meat is still tough, then you have got a very old chicken; you will have to simmer it for an additional 1 hour - usually this time is more than enough for it to become soft and tender. If necessary, you can add hot water. In the last hour of cooking, you can add peeled and coarsely chopped potatoes to the pan, then you will immediately have a side dish. It is most convenient to check readiness with a fork; if the meat easily comes away from the bone and is divided into fibers, then you can remove the pan from the heat.

Chicken stewed in its own juices in a pan turns out aromatic, soft and juicy. During the cooking process, a lot of fat will melt and float to the surface of the broth; it can be carefully removed with a spoon, scooping out only the top layer. Using the remaining broth, you can cook a very tasty noodle soup or simply serve it with a boiled egg, herbs and croutons. Bon appetit!

All chicken lovers are well aware of the methods for preparing it. This wonderful dietary product can be fried, marinated, grilled or baked in the oven. Chicken can be boiled, resulting in not only wonderful meat, but also a delicious, rich broth. But stewed chicken still always remains out of competition. This dish helps you fully experience the tenderness and amazing taste of poultry meat, because during the cooking process the chicken retains its many beneficial properties.

It is believed that only turkey is ahead of chicken in terms of dietary properties. But turkey has not yet taken root on our tables. Therefore, chicken remains the unsurpassed leader. Not to mention the taste properties of the product, the meat of this bird is much more tender than tough beef and not as burdensome on the stomach as heavy pork. And chicken is extremely easy to prepare. And it’s easy to verify this.

Stewed chicken - preparing dishes

The best vessel for stewing has always been and remains a cauldron. These are cast iron or aluminum cookware with thick walls. Housewives usually associate a cauldron with pilaf, but this is only one of many ways to use this utensil. You can cook a wide variety of meat and vegetable dishes in it. The cauldron heats up evenly and not too quickly. This allows the food to cook gradually without burning. When using a cauldron, you can significantly reduce oil consumption.

If you don’t have a cauldron, you can use a stewpan or a roasting pan, in which the chicken also turns out tender, juicy and aromatic.

Stewed chicken - food preparation

General recommendations regarding the choice of chicken for stewing include that it should not be bluish and thin. A young (up to 1 year old) and not too large (1.5 kg) chicken is an ideal choice. The poultry meat should be a pleasant light pink color. Good chicken has a fresh smell. If the color of the skin, meat or the smell of the product is in doubt, it is better to refuse such a purchase.

To prepare stewed chicken, you can buy a whole carcass, cutting it into portions, or you can purchase separately those parts of the chicken that are especially pleasant from a culinary point of view. Often graded fillets are used to prepare stewed chicken. For this purpose, it is better to choose breast, since then the dish will be as dietary as possible.

It is better to buy chilled rather than frozen meat, but if it is frozen, under no circumstances should you
Use a microwave or hot water to defrost. This will damage the tender chicken. If you have to cook in the morning, you can remove the product from the freezer in the evening and place it on the bottom shelf of the refrigerator. If you need to rush the cooking process, you can use a stream of cold water.

Stewed chicken - the best recipes

Recipe 1: Braised Chicken Breasts

This recipe is for those who love to eat delicious food, even while on a diet. For cooking we use chicken fillet - breasts. The meat turns out very juicy and will not disappoint the hostess.

Half a kilo of chicken breasts, two medium-sized onions, three cloves of garlic, 50 grams of butter, spices.

To cook chicken according to this recipe, only dishes with a thick bottom are suitable. The presence of Teflon coating is welcome, but not required. The meat is cut into long thin strips, and the onion into large half rings. In a cauldron or thick-walled saucepan, melt the butter over low heat. Layer onions and chicken. The first and last layer should be chicken. Close the pan and simmer the dish until cooked for an hour or an hour and a half over low heat. When there are 10 minutes left until the end of the process, you should add finely chopped garlic and spices to the dish at the discretion of the hostess. Don't add salt! Otherwise, the meat will lose its taste and juiciness. You can also add salt to it in a plate.

Recipe 2: Chicken stew in wine and tomato

Recipe for gourmets. This is something that is definitely worth trying, especially since you don’t have to cook practically anything.

One medium-sized chicken carcass, 600 grams of dry white wine, 5 pieces of medium onions, 200 grams of tomato juice (you can successfully replace the 3rd tbsp. spoons of tomato paste), 3 tbsp. spoons of ghee or vegetable oil, salt, red and black ground pepper.

Cut the gutted and washed chicken along the ridge. Rub each part with spices to taste and fry in preheated oil until a crust appears. Pour in tomato juice (or diluted tomato paste) and wine, add onion cut into half rings. Close the lid and simmer over low heat until completely cooked.

Recipe 3: Stewed chicken with rice and vegetables

Cooking chicken according to this recipe will take a little more work, but the result is worth it, since it is already stewed chicken and a side dish. This dish will not go unnoticed.

Half a chicken carcass, 400-500 grams of rice, 2 medium onions, 1-2 medium carrots, 3-4 small heads of garlic, half a glass of vegetable oil, salt.

Wash the chicken, dry with a napkin, chop into portions. Cut the onion into half rings, and grate the carrots on a coarse grater or cut into cubes. Pour vegetable oil into a cauldron and heat it well. Salt the butter in the cauldron. Add chicken, onions and carrots. Close the lid and simmer, stirring. When the chicken is soft and the onions are golden, add the rice. Stick cleanly washed heads of garlic evenly into the surface of the rice without peeling them. Salt the rice and pour hot water over it to the height of the first 2 phalanges of the index finger above the level of the cereal. Close the cauldron and simmer the dish until there is no water left in it. The fire should be medium. You can check the presence of water in rice by piercing it with a knife.

Recipe 4: Chicken stewed in wine (option 2)

A very tasty dish that does not take much time to prepare. Moreover, wine gives the meat a special piquancy.

Ingredients:
chicken - 1 piece,
onions - 4-5 pieces,
dry white wine - 600 grams,
tomato paste - 3 tablespoons (can be replaced with 200 grams of tomato juice),
vegetable or ghee - 2-3 tablespoons,
ground red and black pepper, salt - everything to taste.

1. The washed chicken must be divided into two parts.

2. The meat should be rubbed with spices and then fried on all sides in a frying pan with well-heated oil. It is important to achieve a golden brown crust.

3. You also need to add onion cut into half rings, diluted tomato paste, and also pour in wine. Cover the pan with a lid and then simmer until done over low heat.

Recipe 5: Chicken stew with vegetables and rice (option 2)

This dish is very satisfying and healthy. In addition, it allows you to do without a side dish, meaning one dish is enough for lunch.

Ingredients:
1.5 kg chicken,
400 grams of rice,
liter of prepared chicken broth or a couple of chicken broth cubes,
a pair of onions,
100 grams of dry white wine,
3-4 cloves of garlic,
one fresh sweet pepper,
two pickled sweet peppers,
200 grams of canned green peas,
2 tablespoons vegetable oil,
3-4 tablespoons of tomato paste,
half a lemon
ground black pepper and salt.

1. You need to squeeze the juice out of the lemon. Peel and chop the garlic cloves, then mix half of the chopped garlic with lemon juice.

2. The washed and then dried chicken should be cut into large portions, and then rubbed on all sides with lemon mixture and spices.

3. The onion should be peeled and cut into rings. Sweet peppers need to be prepared in the same way.

4. Rinse and dry the rice on a towel.

5. Heat the oil well in a saucepan, then add sweet peppers, garlic and onions there. Simmer all this for 10-15 minutes.

6. Then add the chicken and after a couple of minutes add the tomato paste diluted with water. The chicken should be simmered until tender and then removed to a platter.

7. Pour rice into a saucepan, pour in broth, wine, juice of pickled peppers or green peas, add spices - mix it all.

8. Place the chicken on top and place the saucepan, covered with a lid, over low heat. After 15 minutes, add the peas, heat for another 5 minutes and remove from heat.

9. Place the finished stewed chicken on plates, using pickled peppers as a garnish.

Recipe 6: Stewed chicken with paprika in creamy sauce

A very tasty dish that becomes special thanks to the use of paprika, which adds a piquant taste, and creamy sauce, which makes the meat more tender.

Ingredients:
1 kilogram of chicken meat (optional turkey meat),
200 grams of heavy cream,
1 onion,
2 tablespoons flour,
2 tablespoons butter,
paprika and salt.

1. The onion should be chopped and sautéed in a tablespoon of oil until the onion is soft.

2. Pour half a liter of hot water into the pan and add ground pepper. Then put the chicken cut into pieces there. The meat is stewed until soft under the lid. Then it should be taken out onto a plate.

3. In a separate frying pan, you need to melt the butter in which to fry the flour. Then add the flour to the sauce and, stirring constantly, cook the sauce for 15-20 minutes. Then add cream, salt and wait for the mixture to boil.

4. Once the sauce has boiled, you need to put the chicken back into the sauce. And simmer it for 10-15 minutes under the lid. After this, the chicken should be taken out onto a dish and poured with the sauce, pureed through a sieve.

Many recipes call for chopping the onion. A stream of water under which the knife blade should be periodically placed will help make this painless for the eyes.

When stewing chicken, the smell of cooking can be destroyed by a slice of Antonov apple added to the dish.

Rosemary and thyme are added only at the very last moment of stewing the chicken. Only then will they be able to impart taste and aroma to the dish. If you simmer them for a long time, they can leave a bitter taste.

More chicken recipes

How to stew chicken in a pan video recipe - step by step

Below you will find a step-by-step video recipe that will help you with preparation.

Having all the necessary ingredients and using our tips from this article, you will prepare this wonderful dish without much difficulty and (we hope) with pleasure.

See other recipes:

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