Roast with chicken and potatoes
4 servings
60 minutes
Chicken and potato stew is a hearty dish of Russian cuisine that embodies the simplicity and warmth of home. Its history traces back to traditional village meals where food needed to be nourishing and accessible. Tender pieces of chicken infused with the aroma of sautéed onions and garlic simmer with golden potato cubes in a rich tomato sauce with khmeli-suneli, creating a perfect balance of flavors—from light acidity to deep spiciness. The dish has a soft texture, rich aroma, and wonderful juiciness due to slow cooking. Serving it with herbs adds freshness and completes the gastronomic harmony. It is perfect for cozy family lunches and dinners, filling the home with warmth and tradition.
1
Wash the chicken well, dry it with a paper towel, and cut it into small pieces.
- Chicken: 1 kg
2
Slice the onion into half rings.
- Onion: 2 heads
3
Cut the potatoes into large cubes.
- Potato: 1 kg
4
Chop 3 cloves of garlic with a knife.
- Garlic: 6 cloves
5
Heat a thick-bottomed pot or cauldron, adding sunflower oil.
- Sunflower oil: 2 tablespoons
6
Put onion and garlic in the pot and sauté for 1 minute, stirring with a wooden spatula.
- Onion: 2 heads
- Garlic: 6 cloves
7
Add chicken to the pot and mix well.
- Chicken: 1 kg
8
Cook the meat until juice appears.
9
Once the juice starts to come out, add the potatoes. Mix everything and fry for 3 minutes.
- Potato: 1 kg
10
Then cover with a lid, reduce the heat, and continue to stew the meat with potatoes in its own juice for about 10-15 minutes.
11
Once the juice starts to evaporate, add tomato sauce and water.
- Tomato sauce: 200 g
- Boiling water: 200 ml
12
Salt, pepper, and add khmeli-suneli to taste.
- Salt: to taste
- Ground black pepper: to taste
- Khmeli-suneli: to taste
13
At this stage, squeeze out the remaining 3 cloves of garlic, then the dish will be infused with a pleasant garlic aroma. Continue to simmer until ready.
- Garlic: 6 cloves
14
It is recommended to serve the dish with any greens.
