Stewed Potatoes with Boiled Chicken and Tomato Sauce

Stewed Potatoes with Boiled Chicken and Tomato Sauce

Chicken with potatoes is a tasty, simple breakfast. And breakfast is the most important meal of the day. Hard to argue with that: start the morning well and the whole day goes well.

A tasty, wholesome breakfast makes the day look less gloomy, and people suddenly seem a lot nicer.

Spend a little time in the morning and make yourself a proper, tasty lunch, dinner or breakfast. Chicken with potatoes is very easy to cook and doesn't take long.

Chicken pieces (drumsticks, thighs, wings) are sold by weight or in trays, so they're easy to find. The rest of the ingredients are everyday vegetables that every fridge has: potatoes, carrots, onion, garlic and, if you like, soup roots (celery, parsnip, parsley). As you can see, this chicken dish is made from very ordinary ingredients.

This chicken with potatoes serves two; 3-4 chicken legs or drumsticks are enough. It's worth boiling the chicken first, because store-bought chicken is, sadly, a fast-grown bird. You'll be surprised how much ends up in the broth after even a very short boil.

A word in advance: the tomato base can be anything. Make chicken with vegetables. In season, use fresh tomatoes, of course. In late autumn or winter, use canned tomato pulp. Don't use tomato paste for chicken with potatoes. If you have no real tomatoes, use tomato juice that's guaranteed natural, ideally homemade.

Chicken with potatoes

More with chicken legs and potatoes

Baked Chicken Drumsticks with Potatoes in Tomato SauceChicken drumsticks browned in butter, then baked in a clay pan with potato wedges, onion, garlic and chili and finished in thick spicy tomato sauce.Steamed Chicken PattiesSteamed chicken patties made from ground chicken thighs with herbs, no eggs, flour or breadcrumbs. Cooked in a bamboo steamer and served with mashed potatoes.Braised Chicken with VegetablesBraised chicken drumsticks with eggplant, carrots, tomatoes, bell pepper and potatoes in one pan. An easy weeknight dinner, step-by-step with photos.Broccoli Soup with Chicken BrothBroccoli soup with chicken broth, potatoes, peas and root vegetables — the Italian minestra di broccoli. Simple step-by-step recipe with photos.Giblet SoupChicken giblet soup on clear chicken broth with potatoes and fine vermicelli: how to clean and cook gizzards, hearts and liver, step by step with photos.

Ingredients

2 servings

  • Chicken drumsticks 4
  • Potatoes 5-6
  • Onion 1
  • Carrot 1
  • Garlic 1-2 cloves
  • Tomato juice 1 cup
  • Vegetable oil 3 tbsp
  • Celery, parsley, parsnip to taste
  • Bay leaf, black peppercorns, allspice, ground black pepper, salt, dried aromatic herbs to taste

Step-by-step recipe

  1. Chicken cooks quickly, so prepare all the ingredients first. Put the prepared drumsticks in a pot and add 1-2 pinches of salt, 6-8 black peppercorns (or a pepper mix), 2-3 allspice berries and 2-3 bay leaves.

    Chicken drumsticks.
  2. Cover the drumsticks with cold water and set the pot on the heat. After it comes to a boil, carefully skim off the foam and add the roots cut into large pieces: celery, parsley and parsnip. Boil the drumsticks for 15 minutes.

    Boiling the chicken drumsticks.
  3. Take the chicken out of the broth. Remove the skin and bones. Cut the remaining meat with a knife or just pull it apart by hand into small pieces.

    Cutting the meat with a knife.
  4. Cut the onion into strips or half rings. Peel the carrot and grate it on a fine grater.

    Vegetables for the dish.
  5. Pour 3 tbsp of vegetable oil, sunflower or olive, into a well-heated frying pan. Fry the onion and carrot in the oil until soft, then add the finely chopped garlic.

    Frying the onion and carrot.
  6. Use as much garlic as you like, bearing in mind that you have to go to work after breakfast. Season the vegetables with salt and pepper to taste. Add 1-2 pinches of dried aromatic herbs (basil, dill, oregano). Fry the vegetables uncovered for 2-3 mins.

    Seasoning with salt and pepper.
  7. Add the prepared chicken meat and keep frying over medium heat for another 4-5 minutes, stirring constantly.

    Adding the chicken.
  8. Next, add the peeled potatoes cut into cubes (bigger than a die). Add a cup of hot water, reduce the heat and stew the vegetables under a lid until the potatoes are done.

    Adding the potatoes.
  9. When the potatoes are almost done, add the tomato juice. Many people like the tomato sauce slightly sweet, in which case you can add 0.5 tsp of sugar. You could also try a pinch of hot paprika. Lovers of spicy food should enjoy it.

    Adding the tomato juice.
  10. Cover the pan with a lid and keep stewing until done. The chicken should finish cooking over the lowest heat at a very gentle simmer.
  11. The dish is especially good when the potatoes have started to fall apart a little. Stir from time to time so the potatoes don't burn.

    Potatoes starting to fall apart.
  12. Chicken with potatoes usually takes up to 15 minutes after the tomato juice goes in.

    Chicken with potatoes
  13. Serve the stewed potatoes with boiled chicken and tomato sauce hot, with a slice of fresh bread. It's best not to keep or reheat the dish. You can sprinkle it with fresh herbs; finely chopped parsley is especially good.
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Recipe facts
Yield:2 servings
Calories:140 kcal per 100 g
Prep:15 mins
Cook:45 mins
Total:1 h
Cuisine:European
More of my recipes:chicken, poultry
Rating:
4.7
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