- Cut potatoes and onions into small pieces. Place the pan in which everything will be cooked on the fire and pour oil into the bottom (the pan should have a thick bottom). You can use butter - it will be tastier. When the oil is hot, add the onion.
- Fry it until slightly golden brown. When the onion is fried, pour it with water (a glass) and let it boil. Place the potatoes in the water, add water so that it only covers the potatoes (2 cups). Add salt, cover and cook over low heat for 15 minutes.
- Cut the chicken, if fillet, then cut into pieces approximately equivalent to potato pieces. If other parts of the chicken (with bones), then cut as necessary, but so that the pieces are approximately the same. Chop the mushrooms.
- Place the chicken in the pan. If the water does not cover the contents, then you can add a little (no more than half a glass), but it is not advisable; it is better to try to place the chicken deeper. Cover with a lid and cook for 15 minutes. After the time has passed, add broccoli and mushrooms to the water.
- Pour in cream. Cover with a lid and leave for 10 minutes. Thickener: put starch (3 tablespoons) in a glass, pour in half a glass of water and stir. Then pour the thickener into the pan in a thin stream, stirring constantly.
- Add salt and various seasonings (to taste), stir. Cover with a lid and as soon as it starts to boil, remove from the stove. Place potatoes with creamed chicken on plates and can be served. Bon appetit.
Defrost the chicken breast and wash it.
Remove the skin from it. Separate the pulp from the bone. You don't need the brisket or skin. But they can be used for cooking chicken broth or later.
You will get two fillets.
Peel the garlic and cut into slices. Using a knife, make deep holes in the pulp and insert pieces of garlic into them.
Set the remaining slices aside for now.
Peel the carrots and potatoes, wash and cut into thin slices. Keep in mind that thickly cut potatoes may remain half-baked during baking. Season the vegetables with salt and stir.
Preheat the oven to 200°.
Grease the baking dish generously with butter. Place the prepared fillet parts in the middle. Place potatoes, carrots and remaining garlic around. Sprinkle with pepper.
Fill everything with cream. They should cover the vegetables halfway.
Cover the pan with a sheet of foil and secure it on all sides so that steam does not escape from inside during cooking.
The next step in the recipe chicken breast is to bake it in the oven. Place the container with the breast in the oven and bake for about an hour.
Then remove the foil.
By this time, the potatoes should already be soft. To create a lightly toasted crust, return the pan with the potatoes and breast to the oven for about 15 minutes. You should not keep the dish in the oven longer, as it will become less juicy.
Place meat and vegetables on a plate.
This is the dish we made with chicken breast and potatoes. The breast can be served whole or cut into wide slices.
Bon appetit!
In kitchens different nations cream is used traditionally. Finns add them to the majority fish dishes and soups, the French prepare thick white sauces based on them. In Russian cuisine, cream has taken root only as an ingredient for desserts, and its closest “relatives”, kefir and sour cream, are used only as final products. Today we will try to find a better use for them.
Selection of products and features of their combinations
Which dairy option goes best with chicken? Culinary experts advise formulating this question differently. What dish are you preparing, chicken legs or a whole breast? And what is your goal? Depending on the answer, your choice may be like this.
- High fat cream - from 33%. You can cook dishes in the oven or in a frying pan. The product tolerates heat treatment well and does not curl. Therefore, chicken in cream in the oven will receive a sauce with a uniform structure and harmonious taste.
- Low fat cream - from 10 to 22%. The structure of the product is unstable, so it is better to use it in combination with other ingredients to prepare sauces and dressings. They are combined with sour cream and yogurt and are not subjected to heat treatment. They are not suitable for baking, only for dressing salads.
- Milk. Its typical fat content on sale is 1-3.2%. This does not mean that the product has been diluted, but only that most of the fat has been removed from it during processing. This milk is suitable for baby and dietary nutrition because it is well absorbed by the body. And also for preparing stews: chicken in the oven with milk will turn out very tender and juicy, but will not please you with a crispy crust.
- Kefir. The fermented milk product is considered valuable for healthy eating. But it is absolutely not suitable for heat-treated meat dishes. Moreover, its sourness can play cruel joke with the taste of the final product. And the benefits of lactic acid bacteria are completely eliminated when heated. However, kefir can be used for another, no less important purpose - marinating meat. It makes the chicken tender and soft, because during the pickling process the fiber is corroded by active lactic acid. Keep the carcass in this marinade for at least 2 hours, and then carefully remove it with a paper towel. In a similar way, cook chicken in yogurt in the oven, but this product is much more useful as a salad dressing with tender poultry meat.
- Sour cream. Another lactic acid product that, regardless of fat content, coagulates when heated. Sauces prepared with sour cream have an uneven texture, with white “flakes” floating in them. Therefore, it is not added to meat in its pure form. But in a divorced person - yes. Based on it they prepare sour cream sauces, in which they put garlic, nutmeg, tomato paste, greens, other ingredients. Chicken with sour cream is stewed well in the oven, and because minimum quantity liquid gets a beautiful crust.
Recipes with cream
We offer you several recipes for dishes in which chicken meat is perfectly combined with heavy cream. With garlic and spices, it will diversify your daily menu. And chicken with potatoes in the oven in cream will deliciously feed a large family and will be a good solution for the holiday. Fried chicken in garlic sauce is very delicious dish.
Cooks use cream to prepare a classic sauce that can be used not only with meat, but also with fish, pasta, and vegetables. In a dry frying pan, fry the flour until golden brown, add a piece of butter. Stir and let simmer. Pour in a glass of high-fat cream and steam the sauce over low heat. This way you will get a base that can be supplemented with various spices: nutmeg, garlic, herbs, paprika. You can add mushrooms, bacon, and vegetables to it.
With garlic and spices
For this dish, you can use diet fillet or fattier thigh meat. The latter will give a rich taste, and children will really like the fillet in this combination.
You will need:
- chicken fillet- 1 kg;
- garlic - 5 cloves;
- cream 33% - 200 ml;
- nutmeg, coriander - ½ teaspoon each;
- salt, pepper
Preparation
- Beat the fillet and cut into strips.
- Mix chopped garlic with vegetable oil, salt and pepper, and spices.
- Brush the mixture onto the meat and leave for an hour.
- Place in a baking dish on parchment paper.
- Whip the cream until foamy. Place on top of the meat.
- Bake for 25 minutes at 180°.
Thanks to the cream, a luxurious crust is formed on the meat, and the meat itself becomes tender, soaked in creamy taste.
With potatoes
A dish for a large company, hearty, aromatic and very tasty. It combines the delicate flavor of cream with the sweetness of paprika and the spicy notes of turmeric.
You will need:
- chicken legs - 1 kg;
- potatoes - 800 g;
- red onion - 150 g;
- cream 33% - 150 ml;
- garlic - 2 cloves;
- paprika and turmeric - 1 teaspoon each;
- salt and pepper.
Preparation
- Remove the fatty skin from the thighs; if the pieces are larger, cut them into small ones.
- Peel the potatoes and cut into large pieces. Sprinkle with turmeric and paprika, salt and pepper.
- Peel the onion and chop into half rings.
- Fry the meat pieces in a frying pan for a couple of minutes on each side. Remove from heat.
- Fry the potatoes and let them brown slightly.
- Place the chicken and potatoes on a baking sheet, then add a layer of onions.
- Pour in cream, sprinkle with chopped garlic.
- Cover with foil and place in the oven at 180°. Bake for 40 minutes.
If you want the top of the dish to be covered with a golden crust, remove the foil from the baking sheet 10 minutes before cooking.
Recipes with dairy products
The neutral taste of chicken can be interpreted in a new way every time, simply by using different dairy products. We suggest you try cooking chicken in the oven with kefir, milk, and sour cream.
In milk
Cooking chicken in milk in the oven produces a very tasty creamy gravy that can be used to serve meat. It is good to season pasta and porridge with it.
You will need:
- chicken fillet - 500 g;
- butter - 30 g;
- milk - 400 ml;
- garlic - 3 cloves;
- curry - ½ teaspoon;
- bay leaf - 2 pcs.;
- salt, pepper
Preparation
- Turn the oven to 200°.
- Cut the fillet into pieces, sprinkle with salt and pepper.
- Melt the butter in a frying pan and fry the fillet pieces.
- Place garlic in a baking dish, then meat.
- Heat the milk in a saucepan, add curry, pepper, salt, bay leaves. Boil and remove from heat.
- Pour the sauce over the meat and place in the oven.
- Bake for 30 minutes.
Any part of a chicken carcass would be appropriate in this dish. If they protrude too much above the sauce in the pan, do not forget to pour the milk mixture over them while baking.
In kefir
A simple recipe that allows you to cook deliciously the toughest carcass. Chicken in kefir with potatoes in the oven is hearty, tender and attracts with the aroma of herbs.
You will need:
- kefir - 500 ml;
- thighs - 1 kg;
- potatoes - 800 g;
- Provencal herbs - 1 teaspoon;
- cherry tomatoes - 10 pcs.;
- garlic - 4 cloves;
- salt, pepper
Preparation
- Chop the garlic and add it to the kefir. Put herbs, pepper, salt there and mix.
- Place the thighs in the marinade and leave for an hour.
- Peel the potatoes, cut them, place them in a baking dish. Sprinkle with oil, add salt, pepper, crushed garlic cloves.
- Cut the tomatoes into 2 parts and place on top.
- Place chicken and cover with foil.
- Place in the oven at 200° for 50 minutes.
The meat will get a nice crust if you remove the foil from the baking sheet after 40 minutes.
In sour cream
Chicken in sour cream in the oven comes with a side dish of vegetables and a cheese crust.
You will need:
- chicken fillet - 600 g;
- bell pepper - 3 pcs.;
- paprika - ½ teaspoon;
- cheese - 50 g;
- butter - 30 g;
- sour cream - 200 ml;
- garlic - 4 cloves;
- lemon juice - 1 tbsp. spoon;
- salt, pepper
Preparation
- Cut the pepper into thin half rings.
- Make cuts in the fillet, sprinkle with paprika, rub with salt and pepper. Place pepper pieces into the cuts.
- Chop the garlic, mix with sour cream, black pepper, salt, lemon juice.
- Place the fillet in a mold, pour the sauce over it, and sprinkle with cheese.
- Bake for 30 minutes at 180° under foil and another 10 without it.
For those who don't like baked bell peppers, you can replace them with tomato slices.
Try preparing a dish with cream, chicken in kefir in the oven, in milk and sour cream. And every time you will be surprised by the new taste of familiar meat.To cook something so delicious for lunch? Bake potatoes with chicken in cream in the oven. Cream is loved all over the world and is readily used in various culinary recipes. They are used in many fish dishes, puree soups, prepare white sauces, drink coffee or tea with cream, and add to desserts.
Choosing cream
Cream is underestimated in our country, but in cream filling it turns out great. The potatoes will come out soft, the meat will be juicy, you will quickly satisfy your hunger and will be able to do your planned activities. It cooks quite quickly in the oven. Serve this wonderful dish with a fresh salad or simply quartered vegetables.
Eat little secret Preparing potatoes - choose medium-sized tubers, then the chopped potatoes will bake quite quickly and completely.
Which cream goes best with chicken? Cooks think a little differently. First they choose a dish, and then they think, what cream is best to use for its preparation?
If the fat content of the cream is 33% or higher, then it does not curdle at high temperatures. Using them, you can cook a dish in a frying pan or in the oven. Therefore, the baked one will turn out very tasty with creamy gravy.
If the cream has a fat content of at least 10%, maximum 22%, then during heat treatment it may curdle. It is better to dilute them with sour cream or kefir, high-fat yogurt, and add them to the food at the end of cooking (do not cook, do not stew, etc.). Most often, such cream is used not for baking vegetables with chicken or other ingredients, but for salads.
Required Ingredients
- Potatoes – 8 pcs.
- Chicken fillet – 0.8 kg.
- Garlic – 4 cloves
- Cream – 300 ml. (fat content 33% or more)
- Champignons – 400 gr.
- 5 tbsp. lie sunflower or other oil. (refined)
- Bunch of parsley
- Black pepper
- Salt to taste
Sequence of cooking
Our creamed potatoes with chicken turned out tender and flavorful.
Bon appetit!
Baked potatoes with chicken cream sauce This is a very satisfying and tasty dish, which consists of simple and affordable ingredients. The chicken meat turns out very tender and juicy. Potatoes soaked in creamy sauce turn out incredibly tasty. The sauce soaked in chicken juice and seasoned with spices makes the dish even tastier and more aromatic. Cheese crust emphasizes the taste of the dish and makes the dish even more appetizing. This dish can be served at festive table or cook for dinner for your family. This dish is prepared very simply and quickly and will not take you much time. You can change the recipe and add any vegetables, mushrooms, meat, herbs. Each time you will get a new and original dish.
Ingredients
- Potatoes – 700 grams
- Chicken fillet – 300 grams
- Onion – 1 piece
- Milk – 1 glass
- Homemade sour cream – 3 tablespoons
- Flour – 3 tablespoons
- Hard cheese – 50 grams
- Salt – 1 teaspoon
- Ground black pepper - a pinch
- Curry – 2 pinches
- Cumin - a pinch
- Vegetable oil for frying
Cooking potatoes with chicken
To prepare baked potatoes in creamy sauce, we will need the following ingredients: potatoes, chicken fillet, onions, milk, homemade sour cream or cream, flour, curry, cumin, salt, ground black pepper.
Wash the potatoes and peel them. Cut the potatoes into circles 0.3 cm wide; if the potatoes are large, cut them into half rings. I fill the potatoes with water to prevent them from darkening.
I took a frying pan without a handle so that I could immediately bake the potatoes in it. If you don't have such a frying pan, take a baking dish. Peel the onion and cut into small pieces. Pour vegetable oil into a frying pan and heat it. Add the onion and fry it until golden brown. Remove the pan from the heat.
Rinse the chicken fillet under water and cut into large pieces so that the meat does not lose its juiciness.
Now let's do the filling. Pour milk at room temperature into a deep bowl; if the milk is cold, the flour does not dissolve completely, then you will have lumps in the sauce. Add sour cream, salt, ground black pepper, curry, cumin, flour. Mix all ingredients with a whisk until smooth. There should be no lumps left in the sauce.
Place potatoes and chicken in the pan, add salt and mix. Fill the potatoes with creamy filling. Place in a preheated oven to bake for 1 hour at 220C.
2 minutes before the dish is ready, sprinkle it with grated cheese and garnish with herbs. Serve the dish hot. Bon appetit!
