Chicken with potatoes in a pot
Calories: Not specified
Cooking time: Not indicated
If you have some chicken meat, a few potatoes, an onion and a carrot, consider that a tasty and satisfying lunch or dinner is guaranteed! Chicken and potatoes are cooked in pots, which is very convenient - you are not tied to the stove, the pot and oven will handle the cooking without your participation. Plus, if you have a supply of food, why not make a few pots for later and reheat the food in the oven or microwave as needed. Each pot can be special - add sweet pepper to one, add pepper to another, in general - it all depends on the imagination of the hostess.
Now about the ingredients for this dish. Any chicken meat will do. If you take it, then the food will turn out to be dietary, if it’s thighs, then it will be more satisfying and the gravy will have a rich taste. The meat should be cut off from the thighs or legs, and the bones should be used to prepare chicken broth. As for vegetables, in the recipe they are placed in a pot without frying. If desired, carrots and onions can be lightly fried and then cooked according to the recipe. Chicken with potatoes in a pot in the oven turns out very appetizing and beautiful. Such a dish would not be a shame to serve at the holiday table.
Chicken with potatoes in a pot in the oven, step-by-step recipe:
Necessary products for 1 pot (volume 600 ml):
- potatoes – 2 medium tubers;
- chicken thigh – 1 piece;
- onion – 1 small or half a large one;
- carrots – 0.5 pcs;
- black pepper – a third of a teaspoon (to taste);
- salt - to taste;
- vegetable oil – 1 tbsp. l;
- water – a little more than half a glass.
How to cook with photos step by step
Trim the meat around the bone from the chicken thigh. Cut into small pieces for one bite. 
Heat a tablespoon of vegetable oil in a frying pan (you can fry it in butter), add the chicken pieces and, stirring, fry until golden brown. Do not fry the meat too much; if you overheat the chicken, the meat will become dry. 
Let's cut the vegetables. Cut the potatoes into small cubes, cut half the onion in half and chop finely. Cut the carrots into circles, cut each into 4 parts. 
Place the fried chicken meat on the bottom of the pot, add salt and pepper. You can add your favorite spices (basil, oregano - any spices for chicken). 
Add half of the chopped onion. If desired, fry the onions and carrots a little in the oil that remains after frying the chicken. 
Sprinkle half of the chopped carrots onto the onion. Fill the pot with potatoes, place the remaining onions and carrots on top. Salt, pepper, add water so that the potatoes are covered. Do not fill the pot to the very top, otherwise the broth will spill out when boiling! Leave about 3 cm from the top. 
Cover the pot, put it in the oven, preheated to 170 degrees, and cook for 1 hour. At this temperature, the chicken and vegetables will cook evenly, nothing will run away or burn. Before turning off the heat, take it out and try it - if the potatoes are not soft enough, keep them in the oven for another 10-15 minutes. 
Serve the chicken with potatoes in a pot, that is, in the same container in which you cooked it or put it on plates and sprinkle with finely chopped herbs.
