Braised Potatoes with Chicken Breast in a Pot
Chicken and potatoes — the perfect pairing for lunch. This dish is a breeze to make: you just add everything to the pot one thing at a time, and that's it — almost like using a slow cooker. Potatoes braised this way come out delicious, filling, and fragrant.
Cooking method
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Step 1:
Peel the potatoes, rinse them, and cut into large cubes. Keep them in water so they don't darken.
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Step 2:
Peel and chop the onion. Peel the carrot and grate it on the coarse holes of a box grater.
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Step 3:
Cut the chicken breast into medium pieces.
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Step 4:
Pour the vegetable oil into a pot and heat it over medium. Add the chicken, season with salt and pepper to taste (just enough for the meat at this point), and stir.
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Step 5:
Sear over high heat for 3 minutes per side.
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Step 6:
Add the onion and stir.
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Step 7:
Sauté, stirring, for 3 minutes, keeping the heat high.
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Step 8:
Add the carrot.
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Step 9:
Sauté another 3 minutes, stirring, over the same high heat.
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Step 10:
Add the potatoes to the pot and pour in hot water so it doesn't quite cover them. Add more salt and pepper blend to taste — now you're seasoning the potatoes and the broth too.
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Step 11:
Wait for the water to come to a boil, skim off the foam, lower the heat, cover the pot, and braise for 20–25 minutes. I didn't stir the potatoes, so they'd stay whole. The exact time depends on the potato variety, but this should be plenty either way.
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Step 12:
At the end, stir everything together and taste for salt and pepper — if it's good, take the pot off the heat. Garnish the finished potatoes with fresh herbs, like dill or parsley, if you like.
- I like potato dishes best fresh, since to me potatoes lose their flavor once they've cooled and been reheated. That's why I made this to suit my family of three, with nothing left over for the next day. I'd serve it with fresh or pickled vegetables — a salad of tomatoes and bell pepper, plus pickles or other preserves, would be right at home here. A little garlic wouldn't hurt either, fresh or powdered; next time I'll definitely add some for extra flavor and aroma, and I'd suggest you do too.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
