Potatoes with mushrooms and chicken in a frying pan

Potatoes, chicken and mushrooms are a classic trio in Russian cuisine. These ingredients complement each other perfectly. Potatoes stewed with mushrooms and chicken are prepared quite quickly and simply, but the requirements of any gourmet will be satisfied. This dish can have very different tastes - the organoleptic qualities depend on the method of preparing the dish and on the set of components that complement the main ingredients.

Cooking features

Despite the simplicity of preparation, this dish can also be ruined. For inexperienced cooks, it may come out dry or, on the contrary, resemble a shapeless, unappetizing mass. Knowing a few things will save you from mistakes and allow you to get the expected result even in the absence of culinary experience.

Potatoes can be stewed with various mushrooms, including wild mushrooms. The latter will make the food more aromatic, but most wild mushrooms require preliminary preparation: thorough cleaning, prolonged soaking, and boiling. These complex manipulations can be avoided only when using porcini mushrooms, chanterelles, oyster mushrooms and champignons. Therefore, they are most often used to prepare dishes.
Not only fresh mushrooms are suitable, but also frozen, dried, and canned ones. Before stewing, salted and pickled mushrooms are washed and allowed to dry. Dried mushrooms need to be soaked to their original volume, filled with cool water and left for a couple of hours. Frozen mushrooms can most often be used without even allowing them to thaw, since they are usually frozen in already prepared and cut pieces. If the mushrooms are large, but frozen whole, they should be allowed to thaw in natural conditions, without exposing them to sudden temperature changes, and then chopped according to the instructions in the recipe.
When stewed with potatoes and mushrooms, chicken meat will be more juicy and tender if it has not been previously frozen. If the poultry meat has been frozen, place it on the bottom shelf of the refrigerator and wait for it to thaw. Then it will not lose its juiciness.
With potatoes and mushrooms you can stew not only chicken fillet, but also legs, but this will take more time.
If the chicken is stewed in large pieces, the potatoes should also be cut into large pieces, otherwise by the time the chicken is ready it will turn into mush. When stewing chicken fillet cut into small cubes, the potatoes should be cut into medium-sized pieces, otherwise they will not have time to soften.
If you fry vegetables, mushrooms and chicken before stewing, the dish will be more tasty, but also more nutritious.
Often, dishes made from potatoes, chicken and mushrooms include other vegetables: various types of cabbage, eggplants, tomatoes, zucchini. The more juicy vegetables you take, the less water or broth you will need to stew, sometimes you can even do without adding liquid. However, in most cases it is necessary to add either sauce, or broth, or at least purified water.

Potatoes stewed with mushrooms and chicken are suitable not only for the everyday table. If this dish is prepared deliciously, then you won’t be ashamed to offer it to guests.

Potatoes stewed with chicken and champignons

chicken - 0.7 kg (half a carcass);
potatoes - 1 kg;
carrots - 100 g;
onions - 100 g;
garlic - 2 cloves;
champignons - 0.4 kg;
refined vegetable oil - 50 ml;
boiled water - 0.25 l;
salt, spices - to taste.

Wash half the chicken carcass and dry with a towel. Cut into portions.
Rub the chicken pieces with spices and salt. Leave for half an hour.
Wash the mushrooms and pat dry with a napkin. Cut each into 2-4 pieces depending on its size. Very small specimens can be left whole.
Peel the potatoes, cut into large pieces (approximately 2 cm or even a little more). If the potatoes are young, the tubers can be left uncut or divided into 2 parts with a knife.
Scrub the carrots, wash and dry with a kitchen towel. Grate coarsely.
Peel the onion and cut into small cubes.
Pour oil into the bottom of a cauldron or thick-walled pan with a non-stick coating, put onions and carrots in it, and lightly brown them.
Place the chicken in the pan. Over medium heat, fry the pieces until golden brown.
Add potatoes and mushrooms. Pour in a glass of water.
Reduce the flame intensity, cover the cauldron with a lid and simmer the food for 40 minutes. To prevent them from burning, be sure to monitor the water level and add water if necessary.
Add garlic, salt and spices passed through a press, stir the contents of the cauldron. Simmer the potatoes with chicken and mushrooms for another 5 minutes.

When arranging the dish among plates, try to ensure that each contains approximately the same piece of chicken.

Stewed potatoes with chicken, onions and carrots

We prepare a juicy, satisfying and incredibly aromatic dish from what we always have on hand - chicken, potatoes, onions and carrots. Everyone probably has such a set in their kitchen, but this short list of ingredients makes a very tasty dish that can easily feed the whole family.

Cooking time – 60 minutes.

Cooking time – 20 minutes.

Servings – 4.

Ingredients:

Chicken carcass – ½ pc.
Potatoes – 5-6 pcs.
Carrot (medium) – 1 pc.
Onions – 1 pc.
Vegetable oil – 50 ml.
Salt – 4 pinches.
Ground black pepper – 2 pinches.
Green onion - 5-6 feathers.

Cooking process:

1. Prepare the food: rinse the meat under running water and dry it with paper towels. Peel the onions, carrots and potatoes.

2. Cut the carcass into portions and place in a saucepan, where you first need to heat a small amount of vegetable oil.

3. Fry the chicken for 5-7 minutes and then add potatoes, cut into large cubes or slices.

4. Next, add grated carrots and onions, finely chopped with a knife, into the pan.

5. Sprinkle the ingredients with salt and ground black pepper to your taste.

6. Pour boiling water over the entire contents of the dish so that the liquid covers almost all the potatoes.

7. Simmer potatoes with vegetables and chicken over low heat until cooked. As a rule, this takes about 20 minutes.

8. Before removing the food from the stove, generously sprinkle with chopped herbs and begin serving.

9. Place the aromatic dish on portioned plates and serve. Bon appetit!

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Potatoes stewed with chicken and mushrooms in pots

chicken meat - 0.5 kg;
potatoes - 0.5 kg;
mushrooms - 0.5 kg;
onions - 0.2 kg;
garlic - 2 cloves;
fresh parsley - 25 g;
chicken broth - 0.3 l;
mayonnaise - 120 ml;
hard cheese - 100 g;
refined vegetable oil - how much will be needed;
turmeric - a pinch;
salt - to taste.

Wash the chicken. You can use any part of the bird for this dish, but the legs are best.
Cut the meat from the bones without peeling the skin to make the dish more juicy.
Add turmeric and pressed garlic to the mayonnaise, add the resulting sauce to the chicken pieces, mix with your hands.
Peel the potatoes and cut into small pieces.
Prepare mushrooms according to their category. Cut into small pieces.
Peel the onions and cut into thin half rings.
Heat the oil in a deep frying pan, add the onion to the pan and brown it slightly. Add the mushrooms and sauté until any excess moisture has evaporated.
Grease the pots with oil, place half the potatoes on them, then half the mushrooms, then half the chicken. Repeat layers.
Pour 50–80 ml of broth or boiled water into each pot. Cover the pots with lids.
Place the pots in the oven and turn it on. Cook the food for an hour at a temperature of 180–200 degrees.
10 minutes before readiness, remove the lids from the pots, add a little grated cheese and finely chopped parsley to each.

The food prepared according to this recipe is served directly in the pots in which it was stewed. First, the pots need to be allowed to cool a little so that no one gets burned on them.

A simple and delicious recipe for potatoes with chicken in sour cream

Tender chicken meat, thin slices of potatoes, stretchy cheese and all this in a delicate sour cream sauce with notes of garlic and spices. And to prepare this dish, we only need a little free time, desire and an oven.

Cooking time – 1 hour 15 minutes.

Cooking time – 20 minutes.

Servings – 4.

Ingredients:

Chicken – 1 kg.
Potatoes – 1 kg.
Garlic – 2 teeth.
Sour cream – 200 ml.
Salt - to taste.
Seasonings for chicken - to taste.

Cooking process:

1. Cut the chicken carcass into pieces of approximately the same size.

2. Place the bird in a deep container and season it with chopped garlic, 100 milliliters of sour cream, salt and chicken spices.

3. Thoroughly coat the meat in the marinade and set aside for soaking.

4. Peel the potatoes and cut them into medium-sized cubes, add the remaining sour cream, salt and mix.

5. Pour potatoes into an even layer on the bottom of the baking dish.

6. Place the marinated chicken on top and place in the oven for 60 minutes (it is recommended to add a little boiling water to the pan) at 200 degrees.

7. Transfer the delicate creamy dish to plates and enjoy. Bon appetit!

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Potatoes, chicken and mushrooms stewed in a slow cooker

chicken fillet - 0.4 kg;
fresh champignons - 0.4 kg;
potatoes - 0.8 kg;
onions - 150 g;
carrots - 150 g;
tomato juice - 0.25 l;
sour cream - 100 ml;
refined vegetable oil - 50 ml;
salt, seasonings - to taste.

Cut the chicken fillet into cubes about 1.5 cm in size.
Cut the peeled potatoes into approximately the same pieces.
Cut the mushrooms into thin slices.
Peel the carrots and onions. Grate the carrots and cut the onion into small cubes.
Mix tomato juice with sour cream, salt and spices.
Pour oil into the multicooker bowl, place onions and carrots in it. Turn on the “Frying” or “Baking” program.
After 5 minutes, add the chicken. Fry it with vegetables in the same mode for 5 minutes.
Add mushrooms and potatoes. Stir. Continue cooking without changing the program for 5 minutes.
Pour in the sauce, change the program to “Stew”. Set the timer for half an hour.

After the specified time, the food can be laid out on plates and household members can be invited to the table.

Stewing potatoes with mushrooms and chicken is not difficult; even a novice cook can handle it if he is familiar with the peculiarities of the technological process. There are many recipes for this dish, and among them there are options suitable for the holiday table.

Cooking process

Rinse the breast with tap water. Place on a paper towel to drain the liquid. If it is not a fillet, then you should remove the skin and remove the bones and cartilage. Grind the pulp into pieces. Place in a heated frying pan with a little oil poured into it. That's not all. Put butter there too. Fry the chicken pieces until light golden brown.
Peel the carrots and onions. We wash them in running water. Cut the carrots into slices, and the onions into large cubes. Add these vegetables to the frying pan with the chicken. Mix. Sauté for a couple of minutes, setting the heat to medium.
Chop the peeled potato tubers into cubes. Place in a frying pan. Mix again. Cover the dish with a lid. Simmer until the potatoes are soft. If necessary, you can add a little water or chicken broth. 2 minutes before the end of the cooking process, salt the potatoes with meat and vegetables. Sprinkle with your favorite spices.

Roast chicken with potatoes and mushrooms in a frying pan

At the beginning of summer, I really want these three warm months to last as long as possible. I think with longing about the middle of July, when summer is already turning to autumn, the nights are getting longer, darker and colder. But wise nature has foreseen everything - it’s already the third ten days of July, and the sadness has disappeared. There is no time to be sad, we need to prepare supplies for the winter, that is, process everything that this very nature has prepared for us by the middle of summer.

My husband is on vacation, which means that from time to time he looks at his berry and mushroom places and puzzles me with the spoils he brings. Yesterday he brought blueberries again, and on the way he picked mushrooms for frying.

True, I am not very fond of July mushrooms - very often they are wormy. That's why a man's booty often ends up in the trash. Surprisingly, this time among the pile of mushrooms there were several white ones that were completely clean. And since there was still chicken in the refrigerator waiting in the wings, I decided to cook roast chicken with porcini mushrooms.

Roasts are most often cooked in pots, but in such heat you don’t really want to turn on the oven. Now I bake pies only in the morning, when it’s not too hot. Therefore, I decided to make a roast in a frying pan, which is also not forbidden. Well, the best companion for chicken with mushrooms is, without a doubt, potatoes.

Roast chicken with potatoes and mushrooms

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I don’t know about you, but for me the combination “mushrooms-potatoes-meat” is associated only with domestic home cooking. On a long winter evening, fry potatoes in a frying pan until crusty, add some fatty meat trimmings and chop some mushrooms - what could be tastier and more nutritious in our northern conditions? Yes, calories, but what kind of calculation can we talk about when there is snow outside the window and an icy wind is blowing? In general, let's stock up on energy!

Chicken thighs (fillet, 400 gr.)
Champignons (300 gr.)
Potatoes (500 gr.)
Chicken broth (100 ml)
Onion
Garlic
Bay leaf
Salt

Wash the potatoes and cut them into small pieces:

We do the same with mushrooms:

Chicken is like potatoes:

Heat a small amount of vegetable oil in a frying pan and fry the onions, potatoes and bay leaves for 5 minutes over high heat, stirring constantly:

Add the chicken and fry for another five minutes:

Now it's the mushrooms' turn. Add salt to taste and fry for another three minutes:

Pour in the broth, add the garlic.

. mix and place in an oven preheated to 230°C for 15 minutes:

Sprinkle the finished roast with herbs and serve:

Stewed potatoes with chicken fillet in a frying pan

Potatoes and chicken are a win-win combination that is ideal for an “every day” dish, as well as for serving at a holiday table. This dish is prepared from a minimum amount of ingredients and takes very little time.

Cooking time – 45 minutes.

Cooking time – 10 minutes.

Servings – 3-4.

Ingredients:

Chicken fillet – 500 gr.
Carrots (large) – 1 pc.
Potatoes – 700 gr.
Onions – 1 pc.
Water – 250 ml.
Vegetable oil – 30 ml.
Salt – 1/3 tbsp.
Ground black pepper – 1 pinch.
Laurel leaf – 1-2 pcs.
Greens - to taste.

Cooking process:

1. Prepare the vegetables: peel the potatoes and cut them into 2 or 4 parts, cut the carrots into half rings, and grate the onion on a fine grater or chop it with a knife.

2. Rinse the meat thoroughly under running water, remove white films and cut into large pieces.

3. Heat the oil in a frying pan with high sides and lay out all the prepared ingredients: vegetables, chicken and bay leaves.

4. Stirring occasionally, fry the ingredients over moderate heat for about 10-12 minutes.

5. As soon as the meat begins to acquire a golden color, add water and salt.

6. Simmer under a closed lid for half an hour and at the very end season the dish with ground black pepper.

7. Before serving, decorate with sprigs of fresh herbs and enjoy. Bon appetit!

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Potatoes with chicken and mushrooms

Fried new potatoes with chicken and fresh mushrooms. In my case with one mushroom. I had this dish for dinner today. I envy people who can plan and create a menu for a week or more. Even prepare some semi-finished products for this menu in advance. With me, everything is spontaneous - whatever my heart wants, I saw something in a store and had a desire to cook this or that dish, I saw a recipe in a book or on the Internet... And today I had a pleasant surprise - I found one mushroom at the dacha! So strong and clean. There are no mushrooms in the forest this year, probably due to the cold and rainy summer. And then the mushroom itself came to visit the dacha, fortunately the forest was nearby. And what to do with him, with one? Neither fry, nor cook mushroom soup, nor dry... The decision came quickly. And I’ll add it to the new potatoes that were dug at the dacha. And I'll add some chicken breast.

Dinner had to be cooked quickly, and I didn’t even think about taking pictures of the process. But when the appetizing smells came from the fried onions, I decided to experiment and take a photo with my smartphone. This is my first experience of photographing food in this way, and I don’t quite understand whether I like it or not. But I decided to take a risk and post a photo of this simple and tasty dish with a step-by-step description of the cooking process.

Description of preparation:

This recipe is simply ideal for dinner or lunch with both family and friends.
The recipe is very simple, all you need to do is chop the vegetables and put them in a baking bag. By the way, you can endlessly experiment with this dish, adding or subtracting certain ingredients. For example, bell peppers, corn, broccoli, cauliflower, asparagus and other fresh or frozen vegetables can be added to this set of ingredients. Purpose: For lunch / For dinner Main ingredient: Vegetables / Poultry / Chicken / Potatoes / Mushrooms Dish: Hot dishes

We will need:

potatoes 5 pcs
chicken fillet 1 piece
onions 2 pcs
mushroom 1 pc (I had boletus)
salt pepper
vegetable oil

How to cook fried potatoes with chicken and fresh mushrooms:

First peel two onions, potatoes, and mushrooms.

Finely chop the onion and place in a preheated frying pan with vegetable oil.

Finely chop the mushroom.

Add to fried onions.

Cut the chicken fillet into small pieces, add salt and pepper directly on the cutting board and mix.

Add to the pan with the onions and mushrooms. Stir occasionally and turn the fillet pieces over.

While the fillet is frying, cut the potatoes into small cubes.

Place the potatoes in a frying pan, placing them on top of the chicken fillet. Cover with a lid, reduce heat to low and leave to simmer. We do not add water. Potatoes and mushrooms will provide moisture.

When the potatoes are half cooked, add salt to your taste and fry until done.

It took me a little over half an hour to prepare everything.

I added green onions to the potatoes with chicken and mushrooms. And when we sat down to dinner, I wanted to add pickled cucumber, which I did. But I couldn’t take a photo with the cucumber.

You might also be interested in another quick recipe for dinner, this is buckwheat with chicken.

Potatoes with champignons in the oven

This recipe requires a minimum set of ingredients and 15 minutes of preparation time. Potatoes baked with mushrooms turn out very tasty and juicy. The dish can well be called vegetarian and lean, because it consists of only vegetables and mushrooms. There is no meat, no harmful mayonnaise or dressings in it.

Ingredients:

Potatoes – 800 g;
Champignons – 400 g;
Carrots – 1 pc.;
Onion – 1 pc.;
Sunflower oil – 4-5 tbsp. l.;
Salt, ground black pepper, dried dill - to taste;
Bay leaf – 1 pc.

How to prepare:

Cut the peeled potato tubers into medium-sized pieces. Chop the champignons into thin slices and place them in a bowl with the potatoes.
Cut the onion into half rings and pour into a common container. Cut the carrots into cubes and do the same.
In a bowl, mix sunflower oil, salt, black pepper and dill. Season the vegetables with the prepared sauce and place them in a heat-resistant dish greased with vegetable oil. Place a bay leaf on top.
Cover the dish with a lid and bake in an oven preheated to 200 degrees for 40 minutes. Then remove the lid and cook for another 5-7 minutes. Absolutely everyone will like this lean dish, because it is both light and satisfying.