Potatoes with chicken stewed in a saucepan

If you love stewed vegetables, you'll definitely love this one-pot chicken and potatoes. The dish is flavorful and has a minimal amount of liquid.

Chicken meat cooks quickly and pairs beautifully with vegetables. If you're using chicken legs or wings, you can also use them for stewing. If desired, marinate the meat in spices beforehand, adding a small amount of sunflower oil and jarred mustard. Don't worry about the chicken becoming spicy or bitter. Once cooked, the meat becomes fragrant and very juicy, with a slightly sweet flavor.

Use any potatoes, but if you prefer them slightly softened, choose white-fleshed varieties or follow the seller's recommendations. Lard is preferred for fat; if unavailable, you can use lard or another fat of your choice.

Serve hot, with vegetable salads, pickles, or other cold appetizers. This step-by-step recipe with photos will cook the potatoes in 1 hour and 30 minutes.

Ingredients:

How to cook stewed potatoes with chicken

If you've purchased a whole chicken, inspect the skin before cutting it up. If you notice any fine hairs, or as a preventative measure, heat the chicken over a blowtorch.

Separate the required portion of the pulp and cut into medium-sized pieces.

Heat a frying pan, melt the lard, or add finely chopped pieces of bacon fat, which are best removed after the fat has rendered. Add the prepared meat and fry over medium heat until lightly browned.

Peel and wash the potatoes, removing any dark spots or blemishes. Cut into cubes of your desired size. Place the chopped potatoes in a saucepan and cover with water.

Place the fried meat on top, add salt and spices.

Place on the stove and bring to a boil over medium heat. Add a bay leaf if desired. Simmer for 40-60 minutes until the meat and potatoes are tender. Serve hot with a sauerkraut and onion salad or other appetizers.

Bon appetit!