Consider a delicious step-by-step recipe with a photo of stewed potatoes with chicken fillet in milk and mustard. The poultry meat becomes soft, the potatoes are crumbly and aromatic, and the dish itself is very juicy and satisfying. Video recipe.
Stewed potatoes with chicken is not the most dietary, but delicious combination. The beauty of the meal is the relatively short cooking time. The vegetable reaches softness after 30 minutes of cooking, and about the same time is sufficient for chicken. It would seem that the combination of stew with potatoes has long been accustomed to. But if the same products are cooked in milk, then many will be surprised to hear about such a dish. Moreover, if we often season mashed potatoes with milk, then chicken with dairy products, at first glance, seems strange. But there are many recipes where meat and potatoes are baked, boiled or stewed in milk. Since the meat with this method of heat treatment becomes very tender and juicy. Today I propose to cook stewed potatoes with chicken fillet in milk and mustard.
You can cook this dish both on the stove and in the oven, it will also work well in a multicooker. Dairy enzymes soften the meat fiber, making it much more tender. And in combination with the high temperature and the meat juice that is released, the milk curdles and slightly caramelizes, turning into a piquant sauce. As a result, the dish turns out to be much more satisfying, nutritious and tastier. Cooking technology is no different from stewed potatoes with a different sauce. This dish is quite simple to make. Any novice cook can handle it. This will make an excellent meal for a home lunch or dinner for the whole family.
- Caloric content per 100 g - 285 kcal.
- Servings - 3
- Cooking time - 1 hour
Ingredients:
- Potatoes - 4-5 pcs.
- Mustard - 1 tsp
- Vegetable oil - for frying
- Milk - 300 ml
- Salt - 1 tsp
- Allspice peas - 4 pcs.
- Chicken fillet - 2 pcs.
- Ground black pepper - a pinch
- Bay leaf - 3 pcs.
Step by step preparation of stewed potatoes with chicken fillet in milk with mustard, recipe with photo:
1. Wash the chicken fillet and dry well with a paper towel. Cut the cling film and cut the meat into medium-sized pieces. Heat vegetable oil in a nonstick skillet or pan. Put pieces of chicken in it and over heat, a little over medium, cook the meat until golden brown, stirring occasionally. This process will take you about 10 minutes. It is not necessary to bring the bird to readiness, because it will still be stewed. It is only necessary that it is covered with a golden brown crust, which will seal all the juice inside.
2. Add a little milk to the pan to the meat, boil and simmer for 5-10 minutes.
3. Peel the potatoes, wash and cut into medium sized pieces. Send it to the meat pan. Stir, season with salt and black pepper.
4. Pour the remaining milk into a saucepan to cover the food, but it should be stewing, not boiling. Therefore, the amount of milk should be in moderation.
5. Add bay leaf, allspice and mustard to the food.
6. Boil the food, reduce the temperature to the minimum setting and simmer the potatoes with chicken fillet in milk and mustard under the lid for about half an hour. The braising time will affect the consistency of the potatoes and meat. The longer the food is stewed, the softer it becomes. The potatoes will break down and the meat will break down into fibers. If you want to see whole pieces in a plate, then it is enough to cook the dish for 30 minutes.
See also a video recipe on how to cook stewed potatoes with chicken.
