The latest recipes

Potato dish with chicken

Potato dish with chicken

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The meatballs, slightly salted, brown for 5 minutes in the pan with a little oil, add the onion and carrot and quench everything with a cup of water. Cover with a lid and simmer for 10 minutes.

Add the potatoes and top with enough water to cover them. Put the lid on and let it boil moderately until the potatoes penetrate well, stirring occasionally with a wooden spoon.

Add the broth, sliced ​​garlic and season with salt. Leave it for another 10 minutes, turn off the heat and sprinkle the finely chopped parsley. Enjoy!

  • Do you know how to make polenta? Add salt to the boiled water and corn in the rain. Stir constantly. Towards the end, add a few drops of oil.
  • When do you know that the polenta used as a garnish is ready? When it comes off the walls of the vessel in which it was made, without sticking.
  • If you don't like dill, you can sprinkle the stew with fresh parsley.
  • This recipe is Transylvanian. The Oltenian equivalent of stew also contains a little sugar, thyme and bay leaves. Serve with Telemea cheese.

Suitable gaskets

Potato stew with chicken

Why not heat the chicken legs together with the onion and the rest of the vegetables? This way the sauce is tastier, and I don't put broth, instead I put chopped parsley leaves and 2-3 cloves of garlic. It's delicious!

Irinel Marginean, January 17, 2014

it's not good, it's too greasy.

Sirbu Cristian, January 13, 2014

Simona-love Elleboudy, September 17, 2013

Marina Luca, August 19, 2013

Now I started the stew :) I hope it comes out good :)

burdulea maria elena (Chef de cuisine), May 30, 2010

Very good, I like it with polenta and baked peppers, it was a food I remember fondly, it was a favorite as a child.

maria mihalache, May 30, 2010

With polenta served is a delight.

Sidy (Chef), May 30, 2010

This wonderful food. Easy to make and nutritious.

burdulea maria elena (Chef de cuisine), January 27, 2010

Very good, I sometimes do cabanos sometimes.

valentina ionita (Chef de cuisine), January 27, 2010

Alice85 (Chef de cuisine), January 23, 2010

dicarmencitta1957 (Chef de cuisine), January 22, 2010

Good food, but my dear, I don't boil the chicken so much (almost 2 hours). It makes a mess.

mariana scarlat (Chef de cuisine), January 22, 2010

I like how you prepared it, because you boiled more than you fried and the food is much healthier!

  • 1 chicken (about 3 1/2 pounds, cut in half)
  • 3 1/4 pounds of potatoes (peeled, chopped)
  • 2 medium lemons (juice of)
  • Salt (to taste, to the sea)
  • Pepper (freshly ground black, to taste)
  • Garnish: Greek oregano (rigani)
  • 8 cloves of garlic
  • 1/2 cup olive oil
  • 1 1/4 cups water
  1. Preheat the oven to 180 ° C (355 ° F).
  2. Separate the halves of the chicken and potatoes to taste with salt and pepper.
  3. Place the potatoes around the chicken in a baking or baking dish.
  4. Pour the olive oils and lemon juice well over the food and sprinkle with oregano and garlic cloves.
  5. Pour the water into a corner of the tray (not on top of the food).
  6. Boil uncovered at 180 ° C for 50 minutes, then turn the chicken and cook for another 50 minutes.

Note: Check regularly during cooking to make sure there is little water in the pan. If fully cooked, add more than 1/4 to 1/2 cup.


Hungarian chicken stew with potatoes & # 8211 simple stew recipe with chicken with onion and potatoes, easy to prepare, consistent and tasty, flavored with cumin, paprika and garlic.

As a way of preparation it resembles the recipe of pork goulash or beef, but flour dumplings are missing. My mother-in-law often prepares chicken stew in this way. Also from her I learned to make goulash, but also a lot of Hungarian desserts (Kati or Jerbo & # 8211 you can find them posted on the blog).

A little spicy, this one Hungarian chicken stew with potatoes it is perfect for family meals. Given that it is easy to prepare and does not take much time for cooking, it Hungarian chicken stew with potatoes quickly entered the list of favorite recipes by my friends. Either they hit the table when I had this stew, or they saw the post, I was glad to find out that they also prepared it and that they like it a lot.

Hungarian chicken stew with potatoes it's not the only chicken stew recipe on the blog. If you want to be inspired and prepare other delicious recipes, I invite you to click on the title of the recipes and you will be redirected to them.

It is important to emphasize that I chose to boil the potatoes in their skins, in half, because they will continue cooking in the oven, without the need for a long cooking time. In addition, they will not absorb much liquid and will not crumble.

Hungarian recipes do not lack cumin and its aroma. Either leave it in the food or strain it & # 8211 as I do & # 8211 after boiling it in the liquid you put in the stew.

I will not hold your attention and I will leave you the list of ingredients and how to prepare it Hungarian chicken stew with potatoes.


1 maricel chicken or 4 chicken legs
2 cloves garlic
1 teaspoon cumin seeds
3 medium-large onions (200 g)
400 g red and yellow peppers
1/4 teaspoon hot pepper flakes (or paprika)
700 g peeled potatoes
1 teaspoon sweet paprika powder
100 ml white wine
700 ml chicken soup
2 bay leaves
1 cup tomato juice
1/2 bunch of parsley
4 tablespoons oil
1 teaspoon sour cream for cooking & # 8211 optional

To prepare the Hungarian chicken stew with potatoes, I first fried the chicken legs in hot oil, over low to medium heat, until they were browned on both sides, then I took them out on a plate.

I washed the potatoes well and boiled them in their skins & # 8211 I let them cook only half -about 10 minutes, then I cleaned them while they were hot. I boiled the cumin for 2 minutes in 50 ml of soup, then I strained it and mixed it with the rest of the soup. I cleaned the onion and chopped it into fish, then I cut the peppers into cubes and I fried them in the oil in which I hardened the chicken.

After they hardened, I quenched them with white wine, added the chicken legs, soup, garlic given through the press, bay leaves, hot paprika, paprika and left it on low heat, covered for 15 minutes. After this interval I added the potatoes, the tomato juice, then I seasoned with salt and pepper.

I moved everything to a heat-resistant dish and put them in the preheated oven at 200 ° C until the potatoes are done (about 20-25 minutes). Depending on the oven, it is possible to add a little more soup or water, so that the sauce does not drop too much. Optionally, when you take the stew out of the oven, add 1 teaspoon of sour cream to the sauce for cooking and mix until smooth. The taste will definitely be improved.

Very good is this Hungarian stew of potatoes with potatoes! We ate it immediately. I sprinkled a little green parsley on each plate.

I hope you will try this chicken stew too. I assure you that you will not regret it!

Video: Πατάτες Ογκρατέν με κοτόπουλο και μπεσαμέλ. Foodaholics (August 2022).