Dishes from potatoes and poultry are rightfully considered to be the most popular and widely loved. The reason lies not only in the simple and understandable taste of the finished food, but also in the availability of the required products. In the recipes, we will next deal with the technology of cooking stewed chicken with a chicken in a multivark using several simple recipes.
Stewed potatoes with chicken and mushrooms
Ingredients:
- Chicken meat - 2,1 kg;
- onion - 360 g;
- olive oil - 55 ml;
- sweet pepper - 190 g;
- carrots - 175 g;
- cloves of garlic - 4 pcs .;
- champignons - 245 g;
- dry white wine - 160 ml;
- chicken broth - 980 ml;
- tomatoes in its own juice - 790 g;
- potatoes - 680 g;
- tomato paste - 175 g;
- Dried oregano, basil - 1 teaspoon.
Preparation
Before you cook the stewed chicken with chicken, prepare all the required ingredients. Chicken cut into strips, carrots grate on a large grater. Divide the sweet pepper and onions into half rings, cut the mushrooms into random pieces. Put the vegetables and chicken in a multi-bowl, pre-pour the last little oil. Season the contents of the device with dried herbs and pour with white wine. As soon as the latter evaporates, add chopped chives, tomato paste and tomatoes in your own juice. Put the cubes of potatoes in the stew ingredients, fill it with broth and leave it on "Quenching" for about an hour and a half. After the lapse of the allotted time, the dish can be tasted.
Stewed cabbage with potatoes and chicken
This vegetable stew we will not cook with chunks of chicken, but with natural chicken sausage. The latter is sold in the form of minced meat, stuffed in a natural shell or gut, it has more tenderness, fat and contains spices in its composition.
Ingredients:
- white cabbage - 370 g;
- potato tubers - 840 g;
- carrots - 260 g;
- chicken sausage (natural) - 460 g;
- broth cubes - 2 pieces;
- water - 2,1 l;
- a mixture of dried Italian herbs - 1 teaspoon.
Preparation
Set the device to warm up with a little oil, and in the meantime prepare vegetables: chop cabbage leaves, and cut potatoes and carrots into cubes of medium size. Chicken sausage is best cut into thick slices, but you can remove minced meat from the shell and roll out of it a small meatballs. When the oil in the bowl is warmed, first salvage the pieces of sausage on it to make them brown, and then add them with vegetables. When the vegetables reach the half-ready level, pour the broth cubes into the bowl. To replace cubes it is possible and natural broth, if there is such possibility. Put in the dried herbs and cook the vegetable stew on the "Stew" for about an hour.
Chicken, stewed with potatoes in sour cream
Ingredients:
- vegetable oil - 45 ml;
- onion - 95 g;
- stalks of celery - 2 pcs .;
- carrots - 115 g;
- garlic teeth - 3 pieces;
- chicken - 490 g;
- dry white wine - 75 ml;
- chicken broth - 890 ml;
- potato tubers - 210 g;
- the laurel leaf;
- a branch of thyme;
- flour - 15 g;
- sour cream - 180 ml.
Preparation
Pour a generous portion of oil into the bowl of the multivark and use it to fry onions and celery with bits of carrot. As soon as the vegetables let their aroma, put laurel and thyme to them, add the chopped chives of chicken and put chicken pieces. Chicken meat should grasp and only after that the contents of the bowl can be filled with wine. When the alcohol evaporates, add the diced potatoes to the dish and fill with a mixture of sour cream and broth. Switch from "Baking" to "Quenching" and leave the dish to languish for an hour.