Today we are preparing one of the versatile dishes that can be served as a soup or a second one, with the addition of all kinds of vegetables, salads and pickles. I like to stew and serve potatoes with a soup, so that it is this aromatic and rich chicken flavor liquid that envelops all the components of the dish.
You can cook stewed potatoes with chicken in a saucepan on the stove, in an oven, in a slow cooker, or even in a microwave oven. In this recipe I use chicken drumsticks, but you can use any part of the bird, even wings or just a loin. Optionally add some mushrooms for a more satisfying option.
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Ingredients:
Potatoes - 300 g
Carrots - 1 pc.
Bulb onions - 1 pc.
Garlic - 2 cloves
Bay leaf - 1 pc.
Salt, pepper, herbs - to taste
Spices - optional
Water - 400 ml
Description:
Prepare all the components according to the list: select products and measure the amount that you need, based on the family's calculations.
Peel all potato tubers, wash, be sure to dry a little. Cut them into large pieces. For stewing, it is important not to grind all the ingredients, the larger everything is, the more successful the result will be in the final.
Peel the onion, rinse. Cut in half, then cut into cubes.
Peel and wash the carrots well. Cut it into coarse bars or cubes using a food processor.
Take a large-sized saucepan or gosper, put potato, carrot and onion slices in it.
Rinse and dry the chicken drumsticks, then add them to the saucepan. Pour salt, pepper there, add spices if desired. Then add garlic: dry in granules or powdered. Then you need to throw the bay leaf and a couple of peeled chives into the pan.
Pour hot water into a container with all the ingredients, so that it slightly covers everything. Cover with a lid. Simmer over low heat for 40 minutes. After a while, take a sample, adjust the dish to taste.
Next, arrange the potatoes on portioned plates, cover with your favorite chopped herbs.
Bon Appetit!
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