Roast chicken with mushrooms in pots

4 servings

90 minutes

Chicken stew with mushrooms in pots is a cozy and hearty dish of Russian cuisine that embodies the traditions of home cooking. Baked in ceramic pots, it retains all the aromas of the ingredients, while the slow cooking process makes the meat tender and the vegetables rich in flavor. White mushrooms and royal champignons give the dish a rich mushroom hue that perfectly complements the softness of potatoes and creamy sauce. Chicken sautéed with thyme absorbs spicy notes, while grated cheese completes the composition with an appetizing golden crust. This dish is perfect for family dinners or festive gatherings, providing warmth and comfort to every guest. Serving in pots adds a special charm, turning the meal into a small gastronomic journey.

Energy value per serving

• Calories: 531.9
• Proteins: 33.5g
• Fats: 27.7g
• Carbohydrates: 40.5g

Ingredients

• Chicken thigh fillet: 500 g
• White mushrooms: 150 g
• Royal champignons: 150 g
• Carrot: 1 pc
• Onion: 1 head
• Vegetable oil: 30 ml
• Thyme: 1 sprig
• Garlic: 2 clove
• Potato: 700 g
• Cream 20%: 200 ml
• Water: 100 ml
• Grated cheese: 50 g
• Paprika: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients.

2. Cut the mushrooms into small pieces.

   Required ingredients:

   • White mushrooms: 150 g
   • Royal champignons: 150 g

3. Cut the potatoes into 2 cm slices.

   Required ingredients:

   • Potato: 700 g

4. Cut the chicken into pieces the same size as the potatoes.

   Required ingredients:

   • Chicken thigh fillet: 500 g

5. Pour a little vegetable oil into the pan, add a crushed garlic clove and a sprig of thyme.

   Required ingredients:

   • Vegetable oil: 30 ml
   • Garlic: 2 cloves
   • Thyme: 1 sprig

6. When the spices release their aroma, quickly fry the chicken in the pan until golden brown.

   Required ingredients:

   • Chicken thigh fillet: 500 g

7. In a separate pan, sauté diced onion with grated carrot in vegetable oil until soft and lightly golden.

   Required ingredients:

   • Onion: 1 head
   • Carrot: 1 piece

8. Add mushrooms and fry for a couple more minutes.

   Required ingredients:

   • White mushrooms: 150 g
   • Royal champignons: 150 g

9. Transfer the chicken along with the aromatic oil it was fried in to portion pots, and add the chopped potatoes.

   Required ingredients:

   • Chicken thigh fillet: 500 g
   • Potato: 700 g

10. Place the carrots on top with onions and mushrooms.

    Required ingredients:

    • Onion: 1 head
    • Carrot: 1 piece
    • White mushrooms: 150 g
    • Royal champignons: 150 g

11. In a glass, mix cream with water, add salt, pepper, and a bit of paprika.

    Required ingredients:

    • Cream 20%: 200 ml
    • Water: 100 ml
    • Paprika:  to taste
    • Salt:  to taste
    • Ground black pepper:  to taste

12. Pour the resulting mixture into pots. Cover the pots with lids or foil.

    Required ingredients:

    • Cream 20%: 200 ml
    • Water: 100 ml
    • Paprika:  to taste
    • Salt:  to taste
    • Ground black pepper:  to taste

13. Place the roast in a preheated oven at 180 degrees for 40-60 minutes. When the potatoes are soft, sprinkle grated cheese on top and return to the oven to bake the cheese into a golden crust.

    Required ingredients:

    • Grated cheese: 50 g

14. Serve the roast directly in pots.