Chicken stewed in a cauldron

The recipe of stewed chicken with mushrooms

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Try chicken stewed in a cauldron with mushrooms, herbs, spices. Chicken dishes appetizing and useful, and this, with the flavors of the East, charms and taste, and smell.

It should be:

950 g of the chicken;

1 tbsp. spoon (without top) of tomato paste;

2, 5, Art. tablespoons vegetable oil;

180 grams of mushrooms;

300 g of boiling water;

1 clove of garlic;

basil, parsley - to taste;

salt, freshly ground black pepper - to taste.

How to prepare:

1. Rinse the bird cut it.
2. To do this, cut it into fairly large portions, separating the thighs, drumsticks, wings. Breast, cut into 4 pieces, if the hips are large, each split in half, the back is also cut or will cut in half the hatchet.
3. The purified and washed onions and mushrooms chop into cubes.
4. Pour vegetable oil into a large kettle, let it warm up, carefully lay out the onion and mushrooms.
5. sauté for 5 minutes, stirring frequently.
6. Then put the tomato paste, mix it with the fried ingredients.
7. Pour the boiling water, stir the contents of the cauldron, put him in the chicken pieces.
8. Let boil over medium heat, then reduce it.
9. Simmer dish lid closed 35 minutes.
10. Cut the washed basil and parsley, finely chop the garlic, put it all and pepper in a large kettle after this time.
11. Hold for 10 minutes on low heat.
12. Turn it off without opening the lid, let the fragrant bird sit for 15 minutes, after which it can be served with a side dish.
13. In order to fit it boiled rice, buckwheat, potato puree.

Recipe Chicken, stewed in a cauldron

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Kazan - a versatile dishes, stewing it is faster than in a conventional pan. Where you will reach the condition not only the chicken pieces, but the whole carcass. On the table it looks impressive, it perfectly complements the sauce in which it is prepared.

It should be:

1 hen 1-1 weight, 1 kg;

2 bulbs:

1, 5 hours. L. salt;

400 g of carrots;

300 g of boiling water;

2 tbsp. l. vegetable oil;

1 h. L. ground black pepper.

How to prepare:

1. Rinse the carcass, get wet a towel moisture. Cut off her internal fat.
2. In large kettle pour oil, heat it, place the chicken.
3. When it browns on one side, with two blades culinary turn it over to another, this manipulation to do better with the assistant.
4. Give carcass and browned on the reverse side.
5. Carrots are clean, wash, shred into strips.
6. peeled onions - large cubes.
7. Add these vegetables in large kettle after bird browned on both sides.
8. Stir pepper, salt, pour boiling water. At low heat with the lid closed is stew dish hour.
9. Put the carcass in the finished dish if cooked potatoes with it, surrounded by it.
10. Pour on top of the formed sauce, you can put the dish in the head of the table.
11. To make it look even more spectacular, made of paper curlers, put them on the chicken legs.
12. They will not only decorate the bird, but also facilitate the process of cutting, so it is convenient to do so, keeping one hand on the curlers.