Pot Chicken - General Description
Dishes prepared in a pot have long been present in the cuisines of different peoples of the world, and their popularity is growing. This is due, first of all, to the simplicity of their preparation. At the same time, the result is a deliciously fragrant and beautiful dish, which is not a sin to decorate the holiday table. Pots allow you to save time spent on cooking, and do not require an abundance of fat or oil, which is very appreciated by adherents of a healthy lifestyle.
Chicken in a pot is one of the most nutritious and healthy dishes, because in it chicken meat, which has long been recognized as dietary, is not fried, but practically stewed in its own juice. This is also a very versatile dish, because by adding vegetables, potatoes, rice or buckwheat to the chicken pot, you can get an excellent side dish. That's why potted chicken recipes are so popular.
Chicken in a pot - cooking utensils
As a rule, for culinary purposes, ceramic baking pots are used, which have different capacities and designs. For cooking roast chicken with a small family, you can use a large pot with a capacity of one and a half liters. For portioned stewing, you should acquire pots with a capacity of up to five hundred grams. In addition, the inner unglazed surface of the pots has the ability to absorb aromas, therefore, ideally, for cooking dishes from meat, fish or products having a specific taste and smell, you should have separate pots.
When choosing cookware for stewing, you must also be guided by the capacity of the oven. For example, if you have a small oven and are going to cook chicken in it in pots with handles, then more than three dishes will not fit in the oven. This means that if you need more servings, you will have to cook in several passes.
An important detail: the pots can only be placed in a cold oven, otherwise they can crack from a temperature difference. When removing the pot with the finished dish from the hot oven, put it on a wooden board, also in order to prevent its cracking.
Pot Chicken - Preparation
Preparing the chicken for cooking in a pot is the same as when cooking other dishes. The chicken, which will be cooked whole, should be thoroughly washed and dried with a paper towel, if the dish is prepared from pieces - carefully chop the selected part of the chicken (very often it happens to be fillet) into cubes or arbitrary pieces. It is very important to monitor the quality of meat. It is better to use not frozen, but chilled or steam chicken, then the meat will be juicy and tender in a dish.
Recipe 1: Chicken in a Potato Pot
A very simple dish, for the preparation of which chicken slices are slightly pickled in spices before laying in pots, then mixed with fried onions and potatoes and baked.
6 pot ingredients:
1 kg of chicken breasts;
1 head of garlic;
5 onions;
1 kg of potatoes;
20 gr. butter;
1 tbsp. l grated cheese for each pot;
1 tbsp. l mayonnaise per pot;
1 cube of chicken stock;
salt, black pepper, curry
Cooking method:
1. Cut the meat into cubes about 2 cm and, placing them in a deep bowl, salt and squeeze the garlic there, add curry and freshly ground black pepper, mix everything and leave to marinate for half an hour.
2. While the meat is pickled, peel the onions and, finely chopping it, fry in a pan until golden brown.
3. After peeling the potatoes, cut them into small cubes or straws.
4. Put the products in pots with layers for baking. The first layer is fried onion, then pieces of chicken, put a spoonful of mayonnaise on top, put the potatoes on it so that it does not reach the edges of the container by about 2 cm. Pour cheese on the potatoes.
5. Pour 1.5 cups of boiling water into a separate container and dilute one cube of chicken broth in it, then pour it in equal portions into each pot.
6. We cover the pots with lids, put them in the oven and, after heating it to a temperature of 200 degrees, we bake for about an hour.
Recipe 2: Chicken in a Pot with Homemade Noodles
It’s not a complicated dish, in which the chicken is baked in a pot with pre-made homemade noodles and vegetables, carrots and onions. An interesting highlight of it is that the pots on top are not covered with lids, but with homemade dough cakes, which can then be eaten instead of bread.
4 pot ingredients:
400 gr. chicken fillet;
1 carrot;
1 onion;
to taste salt and pepper.
For noodles:
150 gr. flour;
1 egg
2 tbsp. l water;
rast. oil for frying chicken and vegetables;
salt.
For tortillas:
200 gr. flour;
1 egg
3 tbsp. l water;
2 tbsp. l butter;
soda on the tip of a knife soda;
salt.
Cooking method:
1. Cook homemade noodles by kneading a cool dough of flour, cold water, eggs and salt and leaving it for 20 minutes. Then, sprinkling flour on the board, put the dough on it, roll it thinly and cut into narrow strips, then dry for about 2 hours.
2. After cutting the chicken fillet into small pieces, fry them and put them in pots.
3. Shred the onions and carrots with small strips, fry them and put them in the meat.
4. While the onions and carrots are fried, we make flat cakes, for which we mix water, egg, salt, softened butter or margarine, then, adding flour and soda, quickly knead the dough from which we roll thin cakes.
5. Now we add noodles and spices to the meat, fill it with hot water and cover each pot with a flat cake, grease it with an egg and bake at 200 degrees for about 50 minutes.
Recipe 3: Chicken in a Pot of Oranges
A dish that is not difficult to prepare, but worthy of even a festive table thanks to the original and noble taste that gives the chicken orange juice.
Ingredients:
1 whole chicken;
3 cloves of garlic;
1 orange and half a glass of orange juice;
1/4 cup soy sauce;
1 tsp fresh grated fresh ginger;
1 tbsp. l Sahara.
salt and ground pepper to taste.
Cooking method:
1. Rub the chicken with pre-crushed garlic, salt and pepper.
2. Peel the orange and divide it into slices, put them inside the chicken, and put it in a pot.
3. Grate the orange zest and sprinkle chicken with it, add orange juice, soy sauce, ginger, ground pepper, sugar to the pot.
4. After putting the pot in the oven, bake for an hour and a half at a temperature of 230 degrees.
Chicken in a pot - useful tips from experienced chefs
To make chicken meat cooked in a pot more juicy and tender, about 15 minutes before loading the products, the container must be immersed in water. What does it give? The porous walls of the pot are saturated with moisture, when it is heated in the oven, water evaporates and the meat is cooked as if steamed. In this way, you can get rid of the need to add fat to the dish and, accordingly, reduce its calorie content.
To get the pot with the dish out of the oven should be about 10 minutes before it is ready, since during this time it will still “reach” outside the oven.
If it becomes necessary to add liquid to the pot, try to add wine rather than water, since after evaporation of the alcohol, the sauce will taste good.
