Chicken fillet cooked in its own juice in pots, and even in combination with mushrooms or potatoes can be considered a true culinary masterpiece, worthy of attention of the most fastidious gourmets. Recipes of chicken fillet in pots for many years are transferred from the hostess to the hostess, and the taste of the dish with time, of course, is only being improved.
Today we introduce the reader to two types of hot meat and tell you how to cook chicken fillets in pots. Do not forget that you do not have to use a lot of dishes, the dish is cooked in pots and served in them.
Chicken fillet in pots with potatoes
Ingredients:
- chicken fillet - 1 kg;
- garlic - 1 piece;
- onion - 4 pcs .;
- potatoes - 1 kg;
- butter - 30 g;
- cheese of hard varieties - 50 g;
- mayonnaise - 6 tbsp. l .;
- vegetable oil - 1 tbsp. l .;
- salt and pepper - to taste.
Preparation
The meat is thawed, the skin is removed and the fillets are cut into cubes. Then we place the chopped chicken in a bowl, salt and pepper, we savor the garlic passed through garlic and leave it for marinade for half an hour. At this time, we clean the bulbs, grind them and fry them on a greased frying pan to golden color. The potatoes are washed, cleaned and cut into strips.
In the pre-prepared pots, the ingredients should be laid out in layers. First, onions, then chicken fillets, top a tablespoon of mayonnaise in each pot, then potatoes. We finish our composition by rubbing cheese and decorating the dish on top. Each pot is filled with boiling water, covered with a lid and sent to a preheated oven to 200 degrees for an hour.
Chicken fillet with mushrooms in pots is prepared a little faster. Therefore, lovers of this delicious dish should pay attention to this recipe.
Chicken fillet with mushrooms in pots
Ingredients:
- chicken fillet - 1 kg;
- sour cream - 250 g;
- mushrooms - 400 g;
- garlic - 1 piece;
- dill or parsley - 1 bunch;
- salt and pepper - to taste;
- vegetable oil - 2 tbsp. l.
Preparation
To begin with the bottom of each pot is greased with vegetable oil. The meat is thawed, cleared from the skin and cut into small cubes, after which we spread the pots first layer, salt and pepper. The second layer is laid finely chopped mushrooms, then we put the garlic and sour cream passed through garlic. Dill or parsley is washed and finely chopped into a pot on top of the remaining ingredients. Then cover the pots with caps and place them in a preheated oven for 200 hours per hour.