Chicken stewed with gravy - a simple recipe

There are dishes in the kitchens of different peoples that are prepared quite simply and easily, but this does not make their taste worse. A chicken stew with gravy is one of these dishes. It does not require exquisite ingredients, and any housewife capable of cooking it is not even too experienced in home cooking. In addition, the chicken sauce, which is a part of the compound, allows a lot of variations, so you can always bring something new to your recipe. Well, how about we try to cook?

Stewed chicken with gravy. The recipe is basic

We will need: a chicken carcass, salt for rubbing, lean oil, two medium carrots, a pair of onions, fresh herbs - a bunch of basil, a bunch of parsley, a couple of tablespoons of wheat flour, a pair of cloves of garlic, spices to taste (most importantly - without busting). It is better to take a hen from a store (broiler), not too big. And be sure to try to buy not frozen, but chilled. If a chicken stewed with gravy is prepared from a frozen product, it must initially be gently thawed (for example, at room temperature in the kitchen).

Cooking is easy

1. Thoroughly wash the main product. We cut the carcass into neat little pieces (it is allowed to purchase already cut parts, for example, thighs or others, but it is especially delicious when the white meat alternates with red meat).
2. Put the prepared chicken in a large saucepan and fill it with clean water (approximately 2 liters will be enough). Bring to a boil, remove the fire and remove the foam. We cook on small gas for about an hour.
3. At this time in a frying pan in lean oil (it is better to take olive, but you can also ordinary, sunflower) fry the chopped onions and carrots.
4. Remove the chicken from the pot and transfer it to the cauldron (for lack of it you can use a deep frying pan with high edges). There also - a little chicken broth (and the remaining in a saucepan can be used for soup in the future) and fried in a frying pan vegetables. To vegetables, you can add flour and a spoon of tomato paste, spices and salt. Do not forget to mix. As spices, if unsure, use a bold mixture of ground peppers, which is now popular. Just note that in its composition already includes some salt - do not reseed the dish. Such a chicken sauce will give the meat extra juiciness and softness.
5. We extinguish the mass for another 15 minutes at the lowest heat (it is possible and more: for those who want to ensure that the meat melts in the mouth). The chicken stew with gravy is almost ready.
6. Before the readiness, we add chopped greens and garlic. Turn off the fire, cover with a lid and let it brew (another 15-20 minutes).

How to serve?

Chicken stew with gravy is served on the table as a full-fledged independent dish. As a garnish you can use such simple porridges as rice or buckwheat, cooked crumbly. You can serve with mashed potatoes or cook boiled potatoes and a salad of fresh cucumbers and cabbage - very harmoniously obtained, and shades the chicken taste.

In the multivariate

Stewed chicken with gravy in the multivarquet is prepared for easy. The main thing is the presence of a device in your kitchen. Next, we perform all the preparatory activities with the ingredients (see the basic recipe). In the cup multivarka pour a little lean oil and pawn the bird (by the way, try to use the breast: it turns out very gently). Until half-cooked, fry in the "Frying" or "Baking" mode (up to 30 minutes approximately by the timer). Onions and carrots are introduced after this procedure. Pour a spoonful of tomato paste mixed with broth or water (or a glass of fresh tomato juice) so that the liquid almost covers the meat. Stew until ready for another half hour. A good side dish is a young boiled potato, you can serve a salad of fresh vegetables and greens, dressed with olive oil and lemon juice. Do not forget to pepper and pour over the cooked garnish with gravy.

Variations on the theme

The most common variation is the replacement of tomato paste (if someone does not like this taste) for sour cream. Get a gorgeous white sauce with vegetables, which you can water the side dish. And you can serve the chicken as a separate dish, generously filling it with a large amount of a mixture, into which it is convenient to dunk fresh bread.