Tender chicken in tomato sauce
8 servings
120 minutes
Tender chicken in tomato sauce is a classic dish of Russian cuisine infused with the aromas of vegetables and spices. This recipe combines a crispy breading with juicy meat that simmers slowly in rich tomato sauce. Onion, carrot, and sweet pepper add pleasant sweetness to the dish, while garlic and black pepper provide spicy notes. The cooking process transforms the chicken into soft and juicy meat that literally melts in your mouth. This dish is perfect for a family dinner or festive gathering and can be served with mashed potatoes or fresh bread. It warms the soul, and the aroma of baked chicken with tomato sauce evokes cozy home memories.
1
Clean the chicken fillet from fat and skin, cut each into approximately 4 equal pieces and rub them with salt and pepper (don't overdo it with salt). Place a frying pan on the stove at 9 out of 9, pour in oil (remember the dryness of the pan), when the oil heats up, reduce the heat to 7 out of 9. In a deep flat bowl, crack the eggs and mix them until smooth. Dip each piece of meat in the eggs and coat well with breadcrumbs, place on the frying pan and fry each mini fillet on each side for 3–4 minutes until the breadcrumbs turn golden. Fry all the meat this way and place it at the bottom of a deep baking tray.
- Chicken fillet: 5 piece
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 3 pieces
- Breadcrumbs: 150 g
- Sunflower oil: 30 ml
2
Preheat the oven to 180 degrees. Clean the onion, carrot, garlic, and pepper. Cut the onions into 4 parts and separate into petals, making many tear-inducing petals from each onion. Slice the carrot into thin half-rings and cut the pepper into pieces the size of a carrot round. Leave the garlic cloves whole.
- Onion: 3 pieces
- Carrot: 2 pieces
- Garlic: 2 heads
- Sweet pepper: 2 pieces
3
Heat the pan to 9 out of 9, pour in oil and wait for it to heat up. Add onion to the pan, salt it and fry on high heat while stirring constantly for 3–4 minutes until small golden crusts appear on the petals. Reduce the heat to 6 out of 9 and add carrot to the onion; mix and fry for another 6–7 minutes. Then add whole garlic and pepper; mix, cover with a lid and simmer for about 5–6 minutes. In a blender, mix tomato paste, ketchup and broth. Add the resulting mixture to the vegetables and simmer covered for another 10–12 minutes.
- Sunflower oil: 30 ml
- Onion: 3 pieces
- Salt: to taste
- Carrot: 2 pieces
- Garlic: 2 heads
- Sweet pepper: 2 pieces
- Tomato paste: 250 g
- Ketchup: 150 g
- Chicken broth: 500 ml
4
By this time, the oven should be heated, pour the meat with the tomato mixture, evenly distributing the vegetables over the surface of the meat. In my tray, the meat is completely covered with a layer of sauce and vegetables; if you don't have enough sauce for all the meat, mix more tomato paste and broth and add it to the meat.
- Tomato paste: 250 g
- Chicken broth: 500 ml
5
Cook the meat in the oven for 45–50 minutes at a temperature of 170–180 degrees, depending on your oven. The top layer of the stew should dry out, and the amount of sauce should visually decrease as it is absorbed by the meat.
- Chicken fillet: 5 piece