If you want to cook juicy chicken and potatoes in the oven, it's best to do it in a clay pot. It is this baking method that allows you to keep all the juices and aromas of products inside. The thick sides of the pot allow the dish to simmer slowly while the chicken juices up the potatoes and other optional vegetables. Thanks to this, the dish is very tender, soft, juicy and aromatic.
This cooking option allows you to create a dietary, completely low-fat food. All the components of the dish will be placed in a pot raw, that is, without prior frying in oil.
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Ingredients:
Chicken meat on the bone - 200 gr.
Potatoes - 1 pc.
Carrots - 1 pc.
Bulb onions - 1 pc.
Sour cream - 30 ml.
Water - 200 ml.
Vegetable oil - 1 tsp
Salt, pepper - to taste
How to cook:
To cook potted chicken and fries in the oven, prepare the required foods according to the list. For this amount of ingredients, you will need 1 clay pot with a lid. Lubricate it inside with a thin layer of vegetable oil.
Peel off the top layer from potato tubers, rinse, chop into slices of medium size and thickness. Can be diced if desired. Place the potato pieces on the bottom of the pot, using only half of the serving. Leave the rest of the cut to form the second layer.
Rinse the meat, blot the moisture with a napkin. Separate the pulp from the bone, cut into small pieces, cut off any veins. Place the resulting chicken fillet with the skin in a pot on a layer of potatoes, smooth.
Peel the carrots and onions, wash. Cut the first into oblong cubes, the second into large feathers. Put the vegetables into a container over the potatoes, distribute them evenly. Save some of the carrots for later.
Next, form the last layer of the remaining potatoes and carrots.
Prepare the fill at the same time. Put a portion of sour cream in a deep bowl, pour in water, add salt and pepper to taste. By continuous stirring, dissolve the sour cream as much as possible in the liquid base.
Pour the resulting sour cream sauce into a pot so that it completely covers the contents of the container, while not going over the edges. Place the pot itself in a heated oven. Bake the dish for 40 minutes at 200 degrees.
After baking, let the chicken, potatoes and vegetables stand covered for another 15 minutes. After a while, some of the sauce will be absorbed into the products, making them juicy and soft.
The dish can be eaten straight out of the pot or placed on a plate. Sprinkle the chicken and vegetables with chopped herbs before serving.
Bon Appetit!
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