Chicken stew with vegetables - 267 cooking recipes

You can stew chicken and vegetables deliciously in the traditional way, on the stove, in a frying pan or saucepan, in the oven, or in a slow cooker. Using different products: vegetables, cereals, mushrooms, legumes, you can get hundreds of different variations of this popular dish. Even those prepared according to the same recipe can vary greatly depending on the spices and herbs added.

First of all, cutting meat greatly affects not only the appearance of the dish, but also its taste. It can be cut into cubes, medallions, large or small pieces, and strips. It is worth cutting vegetables to match the “style” of meat so that the dish looks harmonious.

Next comes roasting. To ensure that the chicken is saturated with juices, it is recommended to fry it in a hot frying pan before stewing until a light golden crust appears. This will keep all its juices inside and prevent them from boiling away. The taste of vegetables will also be enriched if you do the same with them. Although this is a matter of personal preference, dietary restrictions or one or another intolerance.

This is a classic recipe for stewed chicken with vegetables. Take: any parts of the chicken (even fillet, even legs), onions, garlic, carrots, salt, black pepper and vegetable oil. Fry chopped onion, add grated carrots. When the onion changes color, add meat and let it “set.” Salt, pepper, bring to readiness, stirring occasionally, over low heat. The released juice will allow the food not so much to fry, but rather to stew. You can cover it with a lid to increase the temperature and cook the dish faster. In about ten minutes it will be ready.

You can change it by adding a variety of ingredients. These are: potatoes, bell peppers, zucchini, eggplants, cabbage, green beans, tomatoes, mushrooms, frozen vegetable mixtures (absolutely any). You can make sauce, gravy using broth, sour cream, tomato paste, cream and so on.