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.
1
Prepare all the ingredients.
2
Cut the mushrooms into small pieces.
- Porcini mushrooms: 150 g
- Portobello mushrooms: 150 g
3
Cut the potatoes into 2 cm slices.
- Potato: 700 g
4
Cut the chicken into pieces the same size as the potatoes.
- Boneless chicken thigh fillet: 500 g
5
Pour a little vegetable oil into the pan, add a crushed garlic clove and a sprig of thyme.
- 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.
- Boneless chicken thigh fillet: 500 g
7
In a separate pan, sauté diced onion with grated carrot in vegetable oil until soft and lightly golden.
- Onion: 1 head
- Carrot: 1 piece
8
Add mushrooms and fry for a couple more minutes.
- Porcini mushrooms: 150 g
- Portobello mushrooms: 150 g
9
Transfer the chicken along with the aromatic oil it was fried in to portion pots, and add the chopped potatoes.
- Boneless chicken thigh fillet: 500 g
- Potato: 700 g
10
Place the carrots on top with onions and mushrooms.
- Onion: 1 head
- Carrot: 1 piece
- Porcini mushrooms: 150 g
- Portobello mushrooms: 150 g
11
In a glass, mix cream with water, add salt, pepper, and a bit of paprika.
- Cream 20% fat: 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.
- Cream 20% fat: 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.
- Grated cheese: 50 g
14
Serve the roast directly in pots.
