Potatoes with chicken in pots in the oven recipe with photos step by step with cheese, carrots and onions

If you like to eat delicious food, buy ceramic pots. If you want to follow your national culinary traditions, cook in pots. For example, bake chicken and potatoes in the oven. For a long time, a clay pot was not only a decoration for homes, but was also the main and most ancient vessel for cooking. Technological progress led to the invention of saucepans, but we still love to cook the old fashioned way.

Today we bring you chicken dishes baked in pots with potatoes. Food in pots always turns out incredibly appetizing, rich, and very juicy. This happens due to the fact that the clay containers are heated evenly in the oven from all sides. And when cheese, mushrooms, sour cream or cream filling are added to the roast, it turns out incredibly tasty.

Chicken in pots with potatoes in the oven - a simple recipe

Keep the simplest but most delicious option for baking chicken in pots.

Take for 2 pots:

• Thighs (legs) – 500 gr.
• Potatoes – 500 gr.
• Carrot.
• Onion.
• Sour cream – 3 large spoons.
• Water - a glass.
• Salt – 0.5 small spoon.
• Pepper - to taste.
• Greenery.

Step by step recipe:

Cut fillets from the legs. Many people like to cook with seeds, believing that they give a good fat, but here, it seems to me, they are not appropriate.

Peel the potato tubers and chop them into cubes, not too small.

Chop the carrots in the same way, into cubes, but much smaller in size.

Chop the onion as desired, but try to keep the chops small.

Place potatoes at the bottom of the pots. Divide the slices so that, after distributing them once between the pots, there is a little left for the second layer.

Then the chicken fillet is added.

Throw in some carrots and onions.

Make a layer from leftover potato cubes.

Salt each pot; if there are a few carrots left, discard.

Make a fill. Place sour cream, dried or fresh herbs in a bowl, pour in 40 ml. water.

Stir the sour cream sauce and pour into containers. Add water. Make sure there is not too much of it, otherwise it will boil over in the oven.

Place the dish on the middle rack of the oven. Do not preheat the oven, place it in a cold one. Turn the temperature mode to 200 o C. Cook for 50-60 minutes, then, turning off the oven, let the pots stand in the oven for a while. Serve directly in the pots.

The dish will turn out to be as juicy as possible if you soak the clay pots in plain cold water for a quarter of an hour before cooking.

Classic recipe for a delicious dish

A traditional dish in pots contains a minimal amount of ingredients, but it turns out no less tasty and nutritious.

To prepare it you will need:

• chicken meat – 0.4 kg;
• large onion – 1 pc.;
• medium carrots – 1 pc.;
• potatoes – 0.5 kg;
• refined lean oil – 20 g;
• garlic – 3 cloves;
• ground black pepper – 5 g;
• table salt – 1 tsp.

1. Separate the chicken meat, if necessary, from the bones. We wash it and cut it into slices.
2. Fry the meat in a hot frying pan in a small amount of oil.
3. Chop the peeled onion and add to the chicken.
4. Grate the carrots. Add to the frying pan with other ingredients. Fry for another 5 minutes.
5. Wash and cut the potatoes into cubes.
6. Place food and chopped garlic on the bottom of the clay pot. Pepper and salt.
7. Pour approximately ½ tbsp. water.
8. Move the pots to a cold oven. Set the temperature to 200 ⁰C.
9. Simmer for about an hour.

It is not advisable to use a large amount of carrots in a roast, as the dish may turn out to be overly sweet.

Potatoes with mushrooms and chicken in pots

Adding mushrooms to chicken is an incomparable and win-win idea. If you're lucky, add wild mushrooms; in winter, use regular champignons; the taste of the dish won't be affected too much.

We take:

• Chicken fillet – 600 gr.
• Mushrooms (champignons) – 300 gr.
• Potatoes – 6 tubers.
• Onion - head.
• Hard cheese – 100 gr.
• Cream – 350 ml.
• Garlic, pepper, oil, salt - to taste.

Preparation:

1. Cut the peeled potatoes into cubes, fry in sunflower oil until half cooked. Don't forget to salt it.
2. Cut the fillet into pieces and fry a little in oil.
3. Chop the mushrooms and onions into arbitrary slices and fry one at a time in a frying pan.
4. Place the meat in the prepared pots first, then the potatoes, then the fried mushrooms and onions.
5. Dilute the cream with water, adding the same amount, add seasonings, and shake the filling.
6. Pour the cream sauce into containers. Place in the oven, turn on, setting it to 200 o C.
7. Cook for 40-50 minutes, then remove and remove lids. Sprinkle the dish with grated cheese. Continue cooking for another quarter of an hour

Chicken with potatoes covered with cheese crust

A complete dish for holiday serving. The beautiful golden brown crust looks very appetizing, and the cheese itself will add an interesting flavor note to the dish. The quantity of products is given based on one large ceramic pot. The recipe is suitable for cooking chicken legs with potatoes without pots, on a baking sheet, as well as pork dishes .

Take:

• Chicken fillet – 200 gr.
• Potatoes - 2 tubers.
• Carrot.
• Hard cheese – 80 gr.
• Medium sized bulb.
• Mayonnaise - large spoon.
• Pepper, salt.

Preparation:

1. Rinse the fillet and chop into cubes. Add spices and stir. Marinate for at least 15 minutes.
2. At the same time, peel the vegetables. Cut the potatoes into cubes, carrots into rings, mix in a bowl.
3. Grate the cheese with coarse shavings, add half of the total amount to the vegetables, stir the contents.
4. Add mayonnaise, mix again.
5. Place in a pot one by one: half the potatoes with carrots, then the chicken, the second part of the vegetables, fill the top with the remaining grated cheese.
6. Pour in water or broth, if available. Please note that the liquid should just cover the contents of the pot, but not reach the top.
7. Cook at 200°C for approximately 1.5 hours. Do not remove the pots immediately; let them sit in the oven for a while with the door closed.

To prevent the peas from cracking, place it in a cold oven, and only then set the required temperature.

List of required ingredients

The products listed below are designed to prepare two standard containers with a volume of 0.5 to 0.65 liters. You can always supplement the recipe for cooking chicken breast in pots with potatoes with your favorite spices, aromatic herbs or herbs. But in the classic version the following set:

• 420 g chicken fillet;
• four large potatoes;
• two onions;
• three carrots;
• 2 cloves of garlic;
• a bunch of parsley;
• three tablespoons (tablespoons) of sour cream or mayonnaise;
• salt;
• spices to taste.

Chicken with potatoes in pots with mayonnaise

Mayonnaise is a great addition to meat and potatoes. Thanks to him, they become more tender. If you like a lot of seasonings, add them, don’t stop yourself. Here I offer the simplest option.

You will need:

• Chicken – 300-500 gr.
• Potatoes – 7 tubers.
• Onion – 2 heads.
• Carrot.
• Dill, parsley.
• Butter - a piece in each pot.

In addition to seasonings, various vegetables can be added to the dish. Something like: eggplant, green beans, tomatoes, broccoli. This will make the roast even healthier.

How to bake:

1. Cut the meat into pieces, throw it into a frying pan, and fry in sunflower oil.
2. Separately, fry the diced onion. When it turns a nice golden color, add grated carrots to it and simmer together for a little while.
3. Divide the peeled potatoes into large cubes the size of the chicken.
4. Place the prepared ingredients into pots, distributing equally. The sequence of layers is as follows: onions, chicken, potatoes. Again meat, potatoes, chopped greens. Add a little salt and pepper to each layer.
5. Place a spoonful of mayonnaise and a piece of butter on top. Pour in some broth and close the lid.
6. Cooking time – 1 hour. The temperature in the oven is 180 o C.

How to bake chicken in pots with potatoes and sour cream

Sour cream sauce is a frequent guest in dishes with chicken. Decide for yourself the fat content of sour cream. If you don’t want to worry about your waist, take it with a low percentage.

Necessary:

• Chicken – 1 kg.
• Potatoes – 500 gr.
• Sour cream – 300 ml.
• Onion – 3 heads.
• Garlic cloves – 3 pcs.
• Savory, cilantro, parsley - a pinch each.
• Salt pepper.
• Water - as needed.
• Basil - optional.

Baking technology:

1. Cut the chicken fillet into medium-sized pieces and place on the bottom of the pots.
2. Peel the onions, potatoes, cut the tubers large, to the size of the meat. On the contrary, chop the onion finely. Place mixed on top of chicken.
3. Pour in water (if you have meat broth, use it).
4. Place the containers, covering them with a lid, in the oven. Adjust the mode to 180 o C. Turn on the oven, cook for about 30 minutes.
5. Chop the herbs listed in the recipe, crush the garlic cloves. Place them together in a bowl and add salt. Mash until smooth.
6. After the beep, take out the pots, add sour cream, salt and pepper. Return to oven for another 10 minutes.
7. Remove the dish again and add the green mixture. Stir the contents. Cover with a lid and turn off the oven. Let the roast sit and soak in seasonings for 10 minutes. Do not open the oven door.

With sour cream filling

Let's prepare pots with chicken meat, potatoes, and a dough lid.

For this recipe for 6 servings you will need:

• 1.2 kilograms of potatoes;
• 600 grams of chicken breast fillet;
• 150 grams of onion;
• 150 grams of carrots;
• 150 grams of sour cream;
• puff pastry;
• 1 egg;
• vegetable oil 2 tablespoons;
• salt, paprika.

Heat oil in a frying pan and fry the chicken on both sides, season the meat with salt and paprika. Add chopped onion to the pan. When the meat is browned and the onion becomes transparent, divide the contents of the frying pan into the pots. Place carrots cut into small cubes on top. Place peeled and chopped potatoes on top. Salt the top of the stew, pour sour cream and pour 400 ml of water into each pot. Cover the top of the pot with a square of frozen puff pastry. Brush the top of the dough with egg for a golden brown crust.

Bake the pots for an hour at 200 degrees. The dough lid will brown and puff up, and the contents of the pot should turn out soft and tender.

Stewed potatoes in a pot with chicken, sauerkraut and tomatoes

Chicken with vegetables is a hearty and tasty dish. Your loved ones will definitely like it if you offer the dish for dinner.

Required:

• Chicken breast – 500 gr.
• Potatoes – 600 gr.
• Sauerkraut – 200 gr.
• Tomato.
• Bulb.
• Sour cream 20% – 200 ml.
• Oregano, a mixture of peppers, coriander - a third of a small spoon each.
• Oil – 60 ml.
• Salt – 1.5 small spoons.

Preparation:

1. Wash, dry the breast, cut into pieces.
2. Cut the peeled potatoes into slices.
3. Chop the onion and tomato. Place in a frying pan with oil. fry for 3-4 minutes, then add cabbage, cut into short pieces. Simmer over medium heat for about 7 minutes.
4. Place meat in a pot, cover with potatoes. Then layer cabbage with onions and tomatoes.
5. Season the dish with sour cream, salt, and seasonings.
6. Bake in the oven, heating it to 180 o C. Cooking time is 50-60 minutes.

Cooking option with vegetables

You can add any vegetables you like to the stew with potatoes and chicken, for example, for 3 pots take:

• 3 legs;
• 6 small potatoes;
• 2 eggplants;
• 1 bell pepper;
• 2 tomatoes;
• 1 onion;
• a couple of spoons of mayonnaise;
• tomato paste;
• salt, pepper, chicken seasoning.

Remove the skin from the chicken, chop into small pieces, place in a bowl with mayonnaise, tomato paste and seasonings. Leave to marinate for 20 minutes. At this time, prepare the vegetables. It is better to first blanch the tomatoes and peel them. Soak the eggplants in salted water to remove the bitterness. Also cut all the vegetables into cubes. Tomatoes can be cut into plastic pieces.

First place 1/6 of the chicken in the marinade into the pot. Place onions, potatoes, peppers, and eggplant on top. Place tomato slices on top. Salt everything and place a second layer of chicken, then the same vegetables. If the pot is full, compact the layers. Place in the oven, bake for an hour at 200 degrees. To serve, you can remove the lids and sprinkle the stew with chopped herbs.