Poultry dishes are always popular. Most often, they do not require inaccessible ingredients for their preparation, the cooking process itself does not take much time and effort, and the result is invariably pleasing. There are many ways to create culinary masterpieces from chicken, goose or turkey. They can be baked whole or in pieces, fried or stewed. The latter method is considered the simplest and most suitable for lean poultry meat, since it turns out juicy regardless of which recipe is chosen. For this reason, chicken stew is often present on the table of our compatriots, but if you make it according to the same recipe, it can get boring. Therefore, every housewife will not hurt to know several options for preparing this delicious and satisfying dish.
Cooking features
Stewing chicken is not a complicated process. With knowledge of several subtleties, even an inexperienced hostess can easily cope with the task.
- Any chicken is suitable for stewing, as long as it is not spoiled. An exception is the laying hen, which was raised for completely different purposes. When buying a bird in a store, it is impossible to buy such a bird, but on the market such a possibility is not excluded. But domestic chickens grown on farms are tastier and healthier than those produced on large poultry farms. And these chickens are often sold in the market.
- Frozen poultry is always inferior in quality to fresh or chilled poultry, since when defrosting, the structure of the meat changes and it becomes drier. However, when stewing, you will hardly notice the difference, so you can purchase a frozen product for this, which is often cheaper than fresh or chilled. But in this case, you still need to defrost the bird correctly. It should be thawed in the refrigerator, without a sharp change in temperature. In this case, you do not have to worry about the finished meat being dry.
- Chicken stews come out more tender, and they take less time to cook. An adult chicken is stewed for a long time, until it is completely softened. It is better to do this in a dish with a thick bottom and the same thick walls - it retains heat better. However, it is better to choose the same utensils for stewing chickens. It can be a cauldron, a roaster, a thick-bottomed saucepan, a deep frying pan with a heavy bottom.
- Before stewing, the chicken must be cut into pieces. You can purchase chicken legs or breast separately for stewing, chicken fillet.
- Chicken stew tastes better when cooked with vegetables or in a sufficiently fatty sauce. However, according to some recipes, the gravy is prepared separately.
- If you want the dish to turn out to be dietary, preference should be given to breast or fillet. At the same time, the skin from the chicken must be removed before cooking - it contains the most fat and bad cholesterol.
The good thing about stew is that it goes well with almost any side dish. And if you cook it right away with potatoes or rice, there will be no need to figure out how to serve it to the table.
Chicken stewed in tomato sauce
- chicken - 1.5 kg;
- tomatoes - 0.3 kg;
- Bell pepper- 0.2 kg;
- bitter capsicum - 50 g;
- onions - 100 g;
- garlic - 2 cloves;
- fresh parsley - 50 g;
- fresh basil - 20 g;
- salt, Bay leaf, peppercorns - to taste.
Cooking method:
- Wash the chicken carcass, cut it into portions.
- Wash the vegetables and pat dry with a towel.
- Free both types of pepper from seeds and stalks. Cut individually. It is better to cut sweet peppers into medium-sized squares, and bitter ones - into very small pieces.
- Cut the tomatoes into medium-sized slices. If desired, they can be previously cleaned of the skin by pouring boiling water over them. In this case, the sauce will taste more pleasant.
- Peel the onion and cut it into small cubes.
- Heat the oil in a deep skillet or goose pan. Place chicken pieces in it and fry over medium heat until golden brown.
- Reduce heat, put tomatoes to the chicken, pour in half a glass of water. If they are fleshy, then you can pour in more water - a glass or even a glass and a half.
- Simmer poultry with tomatoes for 5 minutes, add bell peppers, garlic and onions, add spices, salt. Continue simmering over low heat for another 15 minutes.
- Add to the dish hot peppers and greens finely chopped with a knife.
- Simmer the chicken in the tomato sauce for another 5 minutes.
Chicken in tomato sauce turns out to be quite spicy, so you should not serve it without a side dish. When serving, pour a little tomato sauce over the dish. You can also serve ketchup or tomato sauce separately.
Chicken stew with gravy
- chicken - 1.5 kg;
- water - 2 l;
- onions - 100 g;
- carrots - 150 g;
- garlic - 2 cloves;
- flour - 30 g;
- tomato paste - 40 ml;
- parsley - 25 g;
- basil - 25 g;
- vegetable oil - how much will it take;
- black peppercorns - 5 pcs.;
- bay leaf - 2 pcs.;
- salt - 5 g.
Cooking method:
- Wash the chicken, towel dry and cut into portions.
- Place the chicken in a saucepan, cover with water and bring to a boil.
- Reduce heat, add salt to water, throw bay leaf and pepper into it.
- Boil the chicken for 20 minutes, then remove the chicken pieces and strain the broth.
- Wash, shake off the greens from the water and chop it finely with a knife.
- Wash the carrots, scrape with a knife and grate on a fine grater.
- Remove the husk from the onion, cut it into small pieces.
- Chop the garlic with a knife.
- Heat oil in a frying pan and fry the onion in it until golden brown.
- Add carrots and fry for another 5 minutes.
- Place tomato paste in a skillet and simmer for another 5 minutes.
- Add flour, mix well.
- In small portions, constantly stirring the gravy, add a liter of broth. Cook a little to thicken the gravy.
- Place the chicken in a cauldron and pour over the gravy. Add herbs and garlic. Simmer for 5 minutes, then turn off the heat and hold the dish for a quarter of an hour under the lid so that the poultry meat is saturated with the aroma of herbs and spices, and the gravy absorbs the smell of meat.
Serving the stewed chicken according to this recipe to the table, do not spare the gravy, with it the dish will be much juicier and more aromatic.
Chicken stewed with sour cream
- chicken meat (you can take fillet) - 1 kg;
- sour cream - 0.5 l;
- water - 0.2 l;
- carrots - 0.2 kg;
- onions - 0.2 kg;
- salt, pepper, turmeric - to taste;
Cooking method:
- Wash the poultry meat, blot with a napkin, cut into small pieces.
- Cut the peeled onion into thin half rings.
- Grate peeled carrots for Korean salads. If there is no such grater, you can use the regular one, choosing the side with large holes.
- Dissolve sour cream with boiled water, add salt, pepper and turmeric, mix.
- Heat the oil in a gossey dish or cauldron, add chopped vegetables into it and fry them until golden brown over medium heat.
- Put chicken pieces in a roaster, fry them for 5 minutes along with vegetables.
- Pour in sour cream sauce and, reducing heat, simmer until tender. This usually takes 35–45 minutes, but if you have large pieces, you can increase the time by 5–10 minutes.
Chicken in sour cream sauce is tender, soft and juicy. It can be served with any side dish, but it goes especially well with potatoes and rice.
Simple chicken stew recipe
- chicken fillet - 0.7 kg;
- sour cream - 0.2 l;
- mayonnaise - 0.2 l;
- salt, spices - to taste.
Cooking method:
- Chicken fillet, washed and dried, cut into medium-sized pieces.
- Season with salt and pepper, top with sour cream and mayonnaise. Stir well so that the sauce envelops each piece.
- Put on low heat and simmer for 30-40 minutes.
Despite the fact that chicken according to this recipe is very easy to prepare, the dish tastes great. And it is absolutely universal, that is, it can be served with cereals, and with vegetables, and with pasta. If desired, you can serve the sauce separately with the dish.
Chicken stewed in a creamy sauce
- chicken fillet - 0.8 kg;
- cream - 0.3 l;
- onions - 100 g;
- dried herbs - 20 g;
- paprika - 5 g;
- nutmeg - pinch;
- salt to taste;
- flour - how much will it take;
- vegetable oil - how much will it take.
Cooking method:
- Rinse the chicken fillet and blot with napkins. Cut into large flat pieces and beat lightly. To prevent the meat fibers from sticking to the hammer, place the chicken chunks in a bag. This will also prevent splashing of the juice.
- Peel the onion and cut it into thin rings or half rings if the onion is large.
- In vegetable oil, brown the onion until golden brown, temporarily remove it from the pan.
- Mix the sifted flour with paprika and a little salt.
- Dip the chicken in flour and fry in boiling oil until crusty.
- Fold the chicken into a cauldron, add fried onions, dried herbs and nutmeg to it, cover with cream.
- Put on fire and simmer for 20-25 minutes after the cream starts to boil.
Chicken stewed in cream has a pleasant and delicate taste, exquisite aroma. This is not a shame to serve even to the festive table. Yet tastier dish will be, if the chicken and onions are fried not in vegetable oil, but in butter.
Chicken stewed with vegetables in wine
- chicken fillet - 1 kg;
- pumpkin - 0.3 kg;
- zucchini - 0.3 kg;
- leeks - 0.2 kg;
- onions - 0.2 kg;
- carrots - 0.2 kg;
- celery stalk - 100 g;
- dry white wine - 0.4 l;
- vegetable oil - how much will it take;
- salt, seasonings - to taste.
Cooking method:
- Cut the chicken into small pieces, fry in vegetable oil until golden brown, put on a plate.
- Peel the onions, cut half of them into thin half rings, cut the remaining onions into large pieces and put them in a saucepan with a thick bottom.
- Do the same with carrots, chop half of it on a grater, chop half of it coarsely and send it to the pan.
- Peel and dice the pumpkin and zucchini, place them in a saucepan with other vegetables.
- Pour water over the vegetables in a saucepan until they are completely covered. Simmer them until tender, drain the broth and strain.
- In the same oil where the chicken was fried, fry the leeks, chopped into slices, a mixture of chopped onions and carrots in turn.
- Combine vegetables, put chicken to them, cover with wine and simmer for 15 minutes.
- Add broth, simmer for another 15 minutes.
- Combine stewed vegetables with chicken, stir, salt and season to taste. Simmer over low heat for another 10-15 minutes and serve.
This chicken stew recipe is great because it doesn't require cooking a side dish. However, if you supplement the dish with potatoes, it will only benefit from this.
Pot-stewed chicken
- chicken - 1.5 kg;
- potatoes - 0.75 kg;
- onions - 0.25 kg;
- carrots - 0.25 kg;
- zucchini - 0.2 kg;
- cabbage - 0.2 kg;
- vegetable oil, garlic - how much will go away;
- sour cream - 100 ml;
- water - 100 ml;
- salt, pepper - to taste.
Cooking method:
- Cut the chicken into small pieces and fry them until golden brown in vegetable oil, divide into 2 approximately equal parts.
- Cut the peeled potatoes and zucchini into cubes.
- Chop the cabbage.
- Grate the carrots coarsely.
- Cut the onion into small cubes.
- Fry onions with carrots until golden brown.
- Mix the oil in which the vegetables were fried with sour cream, dilute with water.
- Crush the garlic with a hand press (3-5 cloves are required).
- Grease the pots with vegetable oil and spread the potatoes over them.
- Place half of the chicken on top.
- Next, lay out the cabbage, the rest of the chicken, fried vegetables, and zucchini in layers.
- Pour in a small amount sour cream sauce, spread the garlic on top.
- Cook the chicken with vegetables in the oven for an hour at 180-200 degrees.
Chicken stew in pots is a complete dish that does not require any additions, tasty and satisfying.
Chicken stew is inexpensive, easy to prepare, and yet popular with many. The presence of a large number of recipes allows everyone to choose the appropriate option.
I want to propose a recipe for making homemade chicken stew. Chicken meat turns out to be the most tender and, of course, very tasty. The recipe is so successful that my family has been using it for many years. Try it!
To prepare stewed homemade chicken, you will need:
homemade chicken - 1 pc .;
vegetable oil for frying;
bay leaf - 2 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
ground black pepper, salt to taste;
Wash the chicken and cut into portions.
Transfer the fried chicken pieces to a saucepan, add bay leaf, onion chopped into half rings and carrots grated on a coarse grater, salt and pepper.
Pour in water so that it completely covers the chicken, and put on fire, cover, bring to a boil, then reduce heat and simmer for 60-90 minutes (until the meat is fully cooked). 
Cooking time depends a lot on the meat. Despite the fact that homemade chicken is stewed for a long time, it turns out to be much tastier than the one bought in the store.
The most tender stew is ready, served hot with a side dish. My family loves this chicken with mashed potatoes.
Bon Appetit!
There are dishes in the cuisines of various nations that are prepared very simply and easily, but this does not make their taste worse. with gravy is one such dish. It does not require exquisite ingredients, and any housewife, even not yet too experienced in home cooking, can cook it. In addition, the chicken gravy included in the composition allows for many variations, so you can always add something new, your own, to the recipe. Well, how, let's try to cook?
Chicken stew with gravy. Basic recipe
We need: chicken carcass, grating salt, vegetable oil, two medium carrots, a couple of onions, fresh herbs- a bunch of basil, a bunch of parsley, a couple of tablespoons of wheat flour, a couple of garlic cloves, spices to taste (the main thing is without brute force). It is better to take a store chicken (broiler), not too large. And be sure to try to buy not frozen, but chilled. If chicken stew with gravy is prepared from a frozen product, then it must initially be gently defrosted (for example, when room temperature in the kitchen).
Cooking is simple
- We rinse the main product thoroughly. We cut the carcass into neat small pieces (it is allowed to purchase already cut parts, for example, thighs or others, but it is especially tasty when white meat alternates with red).
- Put the prepared chicken in a large saucepan and fill it with clean water (about 2 liters will be enough). Bring to a boil, remove the heat and remove the foam. Cook on low gas for about an hour.
- At this time, in a frying pan in vegetable oil (it is better to take olive oil, but you can also use ordinary sunflower oil), fry chopped onions and carrots.
- We take the chicken out of the pan and put it in a cauldron (in the absence of it, you can use a deep frying pan with high edges). There is also a little chicken broth (and the rest in the pan can be used for soup in the future) and vegetables fried in a pan. You can add flour and a spoonful of tomato paste, spices and salt to vegetables. Do not forget to mix. As a spice, if you are unsure, use the ground pepper mixture, which is now popular, boldly. Just note that it already contains a certain amount of salt - do not oversalt the dish. This chicken sauce will add extra juiciness and tenderness to the meat.
- We simmer the mass for another 15 minutes on the lowest heat (more can be done: for those who want to ensure that the meat melts in the mouth). The chicken stew with gravy is almost ready.
- Before the very readiness add chopped herbs and garlic. Turn off the heat, cover and let it brew (another 15-20 minutes).
How to serve?
Chicken stew with gravy is served on the table as a full-fledged independent dish. As a side dish, you can use such simple cereals as rice or buckwheat, cooked crumbly. You can serve it with mashed potatoes or cook boiled potatoes and a salad of fresh cucumbers and cabbage - it turns out very harmoniously, and sets off the chicken taste.
In a multicooker
Stewed chicken with gravy in a slow cooker is easy to cook. The main thing is the presence of an appliance in your kitchen. Next, we carry out all the preparatory steps with the ingredients (see the basic recipe). Pour some vegetable oil into the bowl of the multicooker and lay the bird (by the way, try using the breast: it turns out very tender). Fry until half cooked in the "Frying" or "Baking" mode (up to 30 minutes on the timer). We introduce onions and carrots after this procedure. Pour a spoonful of tomato paste mixed with broth or water (or a glass of fresh tomato juice) so that the liquid almost covers the meat. Simmer until cooked for another half hour. Young boiled potatoes will be a good side dish; you can serve a salad of fresh vegetables and herbs, seasoned with olive oil and lemon juice. Be sure to add some pepper and gravy over the side dish you cooked.
Variations on a theme
The most common variation is replacing tomato paste (if anyone doesn't like this taste) for sour cream. You will get a gorgeous white sauce with vegetables, which can be poured over a side dish. And you can serve chicken as a separate dish, generously pouring a large amount of the mixture into which it is convenient to dip fresh bread.
- one medium-sized domestic chicken - about 1-1.5 kilograms;
- two medium-sized onions;
- one large carrot;
- four medium sized tomatoes;
- salt to taste;
- freshly ground black pepper to taste;
- a tablespoon of soy sauce;
- vegetable oil for frying ingredients;
- bay leaf to taste.
The process of preparing a delicious, mouth-watering and aromatic chicken stew with vegetables
1. First take the chicken and rinse it well under running water. 
2. Then cut it into neat portions. Also trim off excess fat and optionally skin. 
3. Now heat a small amount of vegetable oil in a skillet.
4. Put pieces of meat in a preheated frying pan and fry them on both sides until golden brown.
5. Now peel the onion and cut it into half rings. 
6. Peel the carrots and cut them into thin slices and then into strips. 
7. Rinse the tomatoes well under running water, dry and cut into small cubes. 
8. When the meat is well done, place in a medium saucepan. 
9. Fry the onions and carrots in the same oil. 
10. Add the sauteed vegetables to the chicken in the saucepan. 
11. Pour enough water into a saucepan to completely cover the contents. After, add the chopped tomatoes and place over medium heat. 
12. Cook this dish for 40-60 minutes.
13. A few minutes until tender, add salt to taste, some freshly ground black pepper, soy sauce and bay leaf.
14. Optionally, you can add some dill, diced bell peppers and ground paprika to the dish. These ingredients will make the meat even more flavorful. 
Stewed chicken with vegetables is ready to serve. Chicken stew can be served with almost any side dish. As for the side dish, we recommend that you cook
Chicken Stew is the perfect recipe for all budding housewives. It is quite simple to prepare it, but it turns out to be deliciously tender and tasty. This dish is perfect for any side dish and will diversify your everyday table. Let's take a look at how to cook a chicken stew and feed the whole family satisfyingly.
Multicooker Stew Chicken Recipe
Ingredients:
- chicken - 1 pc.;
- spices;
- bay leaf - 4 pcs.;
- seasoning for chicken - 1 tbsp. spoon;
- garlic - 3 cloves.
Preparation
Rinse the chicken thoroughly, cut it into small portions and sprinkle it with seasoning for poultry and salt to taste. Peel the garlic, cut into slices. Then sprinkle the chicken meat with bay leaves, peppercorns and garlic. We put everything in the multicooker bowl, turn on the "Stew" mode and cook for about 1 hour. After the time has passed, the juicy and fragrant chicken stew will be ready.
Chicken stew with vegetables recipe
Ingredients:
- chickens - 800 g;
- red bell pepper - 200 g;
- onion - 2 pcs.;
- carrots - 1 pc.;
- garlic - 2 cloves;
- vegetable oil - 2 tbsp. spoons;
- spices;
- ground paprika - to taste;
- fresh parsley.
Preparation
Process the chicken, cut into pieces and fry in vegetable oil for 7 minutes, stirring occasionally. We clean the vegetables, chop them into small slices and add to the poultry. Season everything with spices, mix, pour in a little water, cover and simmer for 40 minutes. Finely chop the greens and garlic, pour into the finished dish, stir and remove from heat.
Chicken Stew Recipe
Ingredients:
- chicken legs - 8 pcs.;
- onion - 1 pc.;
- water - 2 tbsp.;
- potatoes - 8 pcs.;
- garlic - 4 cloves;
- spices.
Preparation
We wash the chicken pieces, put them in a cast iron, fill them with water and put them on the fire. Bring to a boil, remove the foam with a slotted spoon. Peel the garlic, pass it through a press and add to the meat, salting to taste. After boiling, reduce heat and cook for 30 minutes. During this time we peel potatoes and onions, chop vegetables into large cubes and send them to the chicken. Stir, season with ground paprika, pepper, cover and cook for another 15 minutes, until the potatoes are tender. Decorate the cooked chicken with fresh herbs and serve.
Stewed cabbage with chicken recipe
Ingredients:
- onion - 1 pc.;
- White cabbage- 0.5 plug;
- fresh mushrooms- 500 g;
- tomato - 2 pcs.;
- chicken fillet - 600 g;
- cream - 100 ml;
- spices;
- vegetable oil.
Preparation
Remove the top bad leaves from the cabbage and discard them. We wash the fork, chop finely. Peel the onion and chop it into cubes. We process the mushrooms, wash them, grind them into small slices. rinse, dry with a napkin and cut into pieces. Blanch the tomatoes in boiling water and carefully remove the skin, and chop the pulp into cubes.
Now we take a frying pan, put it on the stove, pour in vegetable oil and heat it up. Next, throw in the onion, pass it until soft and add the mushrooms. Fry vegetables until golden brown, 
stirring occasionally.
Put the finished frying in a deep saucepan, add oil, put the chicken fillet, mix and cook for 5 minutes. Then add the cabbage, add a little water, cover and simmer over low heat, season with salt and pepper to taste. When the cabbage becomes soft, throw in the chopped tomatoes, stir and wait for a while for the tomatoes to juice. After that, pour in the cream and simmer 5-10 at a low boil. Put the finished dish on plates, sprinkle with herbs and serve.