If you want to cook chicken with mushrooms in a frying pan, first of all, decide which parts of the chicken you will cook. Lots of options:
- whole chicken
- leg
- legs (legs)
- thighs
- wings
- breast
Chicken with mushrooms in a frying pan can be prepared from its individual parts
Let's start with the simplest thing - with breasts. And we will assume that our mushrooms are prepared (read about how to prepare them at the very end of this material).
Chicken breasts with mushrooms in a frying pan
The fastest option! We're talking about chicken breast fillet because a whole skin-on, bone-in breast for cooking in a frying pan will have to be taken off the bone early - otherwise it won't cook. So you get a recipe for a popular request on the Internet: “ chicken fillet with mushrooms in a frying pan .” First, season the chicken breast fillet with salt and pepper on all sides. Then fry the whole chicken fillet in a frying pan on both sides until golden brown, remove from the frying pan and set aside on a plate covered with foil for a few minutes. Then cut the breasts against the grain into easy-to-eat pieces. Why not cut the chicken breast right into pieces like these? Because the breast is very tender and dries instantly. It's very easy to overcook small pieces - and they won't be juicy, and even the sauce won't help.
Chicken fillet with mushrooms in a frying pan
While the chicken is “resting,” chop the onion to your liking - you can use large feathers, half rings, or small cubes. Fry the onion in the same pan as the chicken for 3-4 minutes. Now add the mushrooms and sauté until tender, another 3 to 5 minutes. Now you can add something to form a sauce. Since chicken breasts are the most dietary part of the bird, the sauce can be made either as dietary (if that is the purpose of the dish) or, conversely, fattier. In the first case, you can pour in a mixture of orange juice and soy sauce in a 1:1 ratio, season with chopped herbs (parsley, basil), salt and pepper. Now bring the sauce to a boil and simmer over medium heat for 2-3 minutes. Return the breasts to the pan and bring to a boil again. Ready! In the second case, immediately return the breasts to the pan, pour in heavy cream (from 30%), salt and pepper, bring to a boil (you can add chopped herbs) and cook over medium heat for no longer than 5 minutes. You will get classic chicken with mushrooms in a frying pan in a creamy sauce .
Chicken with mushrooms in a frying pan in creamy sauce
How to cook roast chicken in the oven
1. Prepare the pots. Alternately, in random order, lay out the prepared products in layers. It is better to alternate layers. You don’t need to lay out the components tightly, but how they fit on their own.
Place half of the fried onions and carrots on the bottom. Follow them with some of the chopped tomatoes.
Then a layer of chicken fillet and potatoes.
Place half of the bell pepper cubes on top. It turns out that half the pot has already been filled. It's time to add salt to the bowl; you will need half a teaspoon per serving. Add spice mixture. I have ground coriander, paprika, a mixture of herbs and roots.
2. Then repeat the layers. It is better to make three layers of meat so that the prepared pieces fit. Divide the rest into two batches. Place a small piece of red capsicum on top. It will give a slight pungency and the broth will not turn out bitter.
3. Pour broth at room temperature into the bowl. To make the dish more filling, it is better to take chicken. If you are on a diet, then use vegetable. It will also fit.
If you don’t have any broth, then fry the onions and carrots in more vegetable oil. And add hot water.
4. Leave 1-1.5 cm free up to the neck so that the liquid does not splash out too much during cooking.
5. Preheat the oven to 200 degrees. Cover the pots with lids and place them in the oven for 40-45 minutes. Then carefully open the lid. She's hot, so be careful. Place half a bay leaf and add ground black pepper. Taste the broth. If there is not enough salt, add it.
6. Cover the pot again with a lid and place in the oven for another 5 minutes. Then turn off the gas and leave the dishes in the oven for another 15-20 minutes. The roast will sit, rest and gain more flavor.
7. While you have a free minute, chop fresh herbs. Parsley, dill, and green onions will come in handy in the dish. If you like spicy tastes and aromas, then chop a clove of garlic. The dish is usually served with sour cream, so mix it with garlic if desired.
8. Carefully remove the pots from the oven. They are hot, so use towels. Place them on a saucer or flat plate. Serve on it. Soot may form at the bottom of the dish from the poured broth. Therefore, the saucer must be placed so as not to stain the table.
Eat from pots. First sprinkle the roast with herbs and season with sour cream and garlic. If you love black bread, then it goes well with chicken and potatoes like no other.
I like to add a piece of butter to a ready-made dish. It gives a persistent creamy aroma and taste. I'm adding this time too. But this is optional.
The roast prepared according to this recipe is not too greasy, although filling. Only a man can eat the contents of a full pot. The weaker sex and children eat half of the contents. Take this point into account when cooking.
Chicken thighs with mushrooms in a frying pan
Many people, not without reason, believe that the thighs are the most delicious part of the chicken, especially when they are on the bone and with skin. But thigh fillet is also very good. The difference in taste is not that great, but in terms of time, the thighs cook almost twice as fast. It is better to cook thighs on the bone whole, and the fillet can be cut immediately into easy-to-eat pieces - this will make the dish very quick. Unlike breasts, thighs are difficult to dry out. So, in order. Whole thighs, bone-in and skin-on, can be fried in a frying pan without oil - just brush the thighs themselves with oil, add salt and pepper. Fry over medium heat in a non-stick frying pan until golden brown on both sides. Then add the prepared mushrooms and spicy vegetables to taste, cut into medium pieces (onion, garlic, ginger, celery) and fry everything together for 5 minutes. Now add hot liquid - maybe broth or just water, so much so that the chicken is almost covered. And simmer until the liquid has evaporated by about 2/3, about 15 minutes. At the end, add butter and paprika - and the sauce will come out by itself.
Whole thighs, bone-in and skin-on, can be fried in a frying pan without oil - just brush the thighs themselves with oil.
Cut the thigh fillets into 4 pieces each, season with salt and pepper. Fry in a large frying pan (it's best to use a wok) all at once: chicken with spicy vegetables of your choice - just cut the vegetables as small or thin as possible. Fry over high heat in ghee or vegetable oil, stirring constantly, for about 10 minutes.
It is optimal to fry thigh fillets in a large frying pan, preferably in a wok.
If you want the dish to have a sauce, at the end you can add a few spoons of delicious tomato sauce or pesto mixed with water in a 1:1 ratio.
At the end you can add a few spoons of delicious tomato sauce or pesto
Potatoes fried with champignons in sour cream
Another popular option for preparing your favorite dish.
Necessary:
- Mushrooms – 350 gr.
- Sour cream – 120 gr.
- Onion - head.
- Potatoes – 1 kg.
- Butter - spoon.
- Sunflower oil – 2 tablespoons.
- Nutmeg – ¼ small spoon.
- Bay leaf – 2 pcs.
- Dill - several sprigs.
- Salt.
- Water.
How to put it out:
- Cut the mushrooms into pieces. Chop the onion into small cubes.
- Melt butter in a frying pan, add vegetable oil.
- Fry the sliced mushrooms first, then add the onion cubes and fry together until the ingredients are browned.
- Add diced potatoes. Cook together, stirring frequently, about 5 minutes.
- Whisk the sour cream in the water and pour over the dish. It is advisable that the sauce covers the food almost completely.
- Immediately season with nutmeg, add bay leaf, and add salt. Simmer for about 20 minutes until the potatoes are soft.
- Sprinkle with chopped dill, stir, remove from the burner. Don't forget to remove the bay leaf.
Chicken legs with mushrooms in a frying pan
A chicken leg, even if it is small, is a whole meal. But the legs also take quite a long time to prepare. The principle is the same as with whole thighs: first add salt and pepper, fry on all sides until golden brown, add spicy vegetables (but not mushrooms yet!), add liquid and simmer over medium heat until the meat is almost done, preferably covered at first. , approximately 25 minutes. Fry the mushrooms in another frying pan separately and add to the legs at the very end. Sour cream is very good in this dish. It can be added along with mushrooms as follows: you fry the mushrooms in oil (preferably melted or butter), sprinkle with a couple of tablespoons of flour and fry a little more. Now add the sour cream and mix very thoroughly - this is necessary so that the sour cream does not separate into liquid and curdled lumps during heat treatment; flour will interfere with this. A couple of minutes before the legs are ready, place this mixture in a frying pan with the chicken, mix thoroughly and heat through. You can sprinkle with chopped herbs and garlic, close the lid and let it brew. And here you have chicken with mushrooms in a frying pan with sour cream .
Chicken with mushrooms in a frying pan with sour cream
It is very tasty served with separately cooked potatoes - mashed, fried, boiled new ones. But you can do everything together at once - you get chicken with mushrooms and potatoes in a frying pan . To do this, cut the potatoes into medium pieces (4–5 cm) and add them to the frying pan at the moment when the chicken legs are already fried and you have not yet added the liquid. Let the potatoes fry a little too.
Chicken with mushrooms in a pan with potatoes
Description of preparation:
Pot roast with chicken and mushrooms can be prepared for the whole family at once, because no one will refuse such yummy food.
Add carrots and onions to the ingredients, and you can also experiment with spices. The roast turns out juicy and aromatic, thanks to simmering in clay pots. Serve the roast to the table in pots; chop fresh vegetables or offer pickles as an addition. Purpose: For lunch / For dinner / For a holiday table / Inexpensive Main ingredient: Poultry / Chicken / Mushrooms Dish: Hot dishes / Roast
Chicken wings or legs with mushrooms in a frying pan
These two chicken “spare parts” are prepared in exactly the same way, including time. The only difference is that the legs (shins), due to their shape, want more oil in the pan. Salt the legs/wings, pepper and fry in oil over high heat on all sides until golden brown.
Legs/wings, pepper and fry in oil over high heat on all sides until golden brown
Now add immediately prepared mushrooms, spicy vegetables and chopped tomatoes in their own juice. Can be seasoned with soy sauce. Simmer, covered, until meat is cooked through, about 25 minutes. Towards the end, you can open the lid so that the sauce evaporates and thickens - and your chicken with mushrooms in a frying pan in tomato sauce is ready.
Chicken with mushrooms in a frying pan in tomato sauce
This option is great served with short or medium pasta - and then you have chicken with mushrooms in a frying pan and pasta .
Chicken with mushrooms in a pan and pasta
Whole chicken with mushrooms in a frying pan
A whole chicken will not fit in the pan, even if the pan is very large. So you will need to cut it up. You can do it the traditional way: first cut off the legs and wings with part of the breast. Then remove two breast fillets with skin on. Then cut off the back (there are, of course, a lot of bones, but the meat is very tasty). Or you can take poultry scissors and cut the chicken into quarters. In this case, the ridge must be removed. Season the cut poultry with salt and pepper, and fry in oil on both sides until golden brown. This format allows you to cook chicken with mushrooms in a frying pan with vegetables .
Take cauliflower, eggplant and tomatoes, for example. You can simply disassemble the cabbage into inflorescences, cut the tomatoes into medium cubes, and the eggplants into larger cubes. Eggplants need to be fried along with onions and other spicy vegetables, but cabbage and vegetables are not needed. When the chicken is already golden brown, fry the spicy vegetables and eggplants, add the prepared mushrooms, and fry a little more. Return the chicken “spare parts”, add water so that the chicken is half covered, and simmer the snaala under the lid for 25-30 minutes, then without the lid for another ten minutes. As a result, the vegetables will soften a little, and a vegetable sauce will naturally form.
Chicken with mushrooms in a pan with vegetables
All that remains is to pour the prepared buckwheat into it - and on your table you have chicken with mushrooms in a frying pan with buckwheat .
Chicken with mushrooms in a frying pan with buckwheat
