Chicken fillet in pots: a recipe for a delicious and satisfying dish

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chicken meat is a low-calorie product (180 kilocalories/100 g), rich in easily digestible proteins (20%), fats (15%) and vitamins. Chicken broth has healing and restorative properties for the human body.

Chicken meat cooked in any way (boiled, baked, fried, stewed, dried) tastes tender, light, without tendons and with a unique aroma.

In this article we will share a recipe for chicken fillet in pots - a dish that can serve as the first or second course on the dinner table.

Products

For cooking you will need:

• chicken fillet - 1 kg;
• 2-3 large carrots;
• 2-3 onions;
• 1 head of garlic;
• one can each of canned mushrooms, green peas, corn or beans (to taste);
• 1 lemon;
• greens (dill, parsley or cilantro);
• 1, 5-2 cups vegetable oil;
• sour cream or mayonnaise;
• boiled water - about one liter;
• s alt, pepper.

The number of products is designed for 6-8 pots of chicken fillet. Cooking time - 1 hour.

Pots for boiling and baking

For cooking chicken fillet in pots in the oven, it is important to choose the right pots for baking. When choosing them in the store, pay attention to the following:

• Size. Pots should not be too small. Count so that the capacity of one pot can hold a whole serving - both the first and second courses (from 500 to 800 ml). In the future, you can use them to make soups and cereals.
• Wall thickness. The thinner the walls of the pot, the faster the cooling rate of the dish in it, and, alas, the lower its strength. Choose pots with a wall thickness of at least 5 mm and a thick bottom - about 1 cm.
• Cap. It should be the right size, but not too "deaf" to cover the pot - hot steam should escape freely so that when boiling, the contents of the pot do not spill out. If you can't find pots with lids, don't despair - a thick layer of simple dough made from flour and water can easily replace the lid.
• The neck of the pot should not be too narrow - it will not be easy to wash the dishes after eating.

In addition, the pot should be made of well-fired clay, make a clear sound when tapped, and not have cracks and bubbles on the surface.

Preparation of ingredients

Cut the chilled chicken fillet across the grain into small pieces, about 2 by 3 in sizecentimeters.

If you use frozen chicken fillet - after thawing, you need to slightly squeeze the meat and dry it with a napkin.

In the chopped chicken fillet, add a few cloves of garlic passed through the crusher, a little s alt and pepper. Stir, cover and leave for 10-15 minutes.

While the meat is soaked in spices, prepare the vegetables:

• Carrot cut into strips.
• Onion - diced.
• Cut half a lemon into small cubes, squeeze juice from the second half.
• Finely chop the greens and s alt a little - s alt will accelerate the release of aromatic oils. Too many greens do not need to be used - chicken meat has its own unique taste and aroma, which should be the main note in the dish.

Remove liquid from canned mushrooms and squeeze well. Pass them in vegetable oil along with carrots and onions (onions - until transparent, carrots and mushrooms - until soft).

In vegetable oil, squeeze the remaining garlic cloves with a crusher, add lemon juice, s alt and pepper. Pour vegetable oil into the pots with a layer of 1.5-2 cm, twist so that the inner walls are smeared with oil. Put the pots of butter in the oven to heat up to a temperature of 50-70 degrees.

While the pots are warming up, fry the chicken pieces in vegetable oil over high heat until a crust forms and immediately remove from the pan. into the frying panadd hot boiled water - this will be the filling for the pots.

Cooking method

In well-heated pots, lay all the ingredients in layers in the following proportion:

• 1/3 pot fried chicken pieces;
• 1/3 - browned onions, mushrooms, carrots;
• 1/3 - canned green peas, corn or beans;
• pour half a cup of filling prepared after roasting the fillet;
• top with lemon slices and chopped greens.

If the chicken fillet is very lean, then add one tablespoon of sour cream or mayonnaise with the filling.

Cover the pots and place in the oven for 20-30 minutes at 180-200 degrees.

Tip: instead of lemon, add tomato slices to the chicken fillet pots. The taste of tomatoes goes well with the chicken taste, does not interrupt, but complements it. In this case, the lemon is superfluous, since the tomato itself will add the desired sourness to the dish.

Serving to the table

Serve chicken fillet in pots hot on dessert plates or saucers. Wrap the pots beautifully with cloth napkins - supporting them during the meal, the guests will not burn their fingers.

As a side dish for chicken fillet in pots, baked or deep-fried potatoes are suitable. Serve the potato wedges on a shared platter in a heap.

Potatoes with chicken fillet in pots will be a very tasty and satisfying dish. To do this, add 500 g of potatoes to all the ingredients listed above. Peeled potatoes, cut into cubes and put in pots on topmeat, along with other vegetables. S alt and pepper the potato layer. Garnish in this case is not required.