Potato and chicken grandma with a delicious crust. Potato head with chicken in a multicooker REDMOND Potato head with chicken in the oven

Do you like potato pancakes? But the desire to cook them disappears right there, you just have to think about how much time you need to spend on their preparation? There is a way out: I propose to taste the potato grandmother. I'm sure you will like it.

This dish is incredibly easy to prepare, the history of which dates back to the distant past. In many nations, there are dishes that are very similar in nature to the potato grandmother. For example, in the Jewish culinary tradition, you can find a dish called "kugel", which is prepared from grated vegetables, usually carrots, pumpkin or zucchini, with all kinds of additions. In Lithuania, a similar dish is called "kugelis".

The basis for the grandmother is always potatoes - it can be like grated raw potatoes, and the rest after dinner mashed potatoes... And with what to cook the grandmother will tell the refrigerator. You can add to the potato grandmother whatever your heart desires - meat or chopped meat, bird, mushrooms. You can mix several additives to get a new flavor each time. The scope for creativity is incredible.

Today we are going to cook potato granny with chicken.

Total cooking time - 1 hour 5 minutes
Active cooking time - 0 hours 20 minutes
Cost - very economical
Calorie content per 100 g - 137 kcal
Servings Per Container - 6 Servings

How to cook potato granny

Ingredients:

Potatoes - 5 pcs.
Chicken breast - 200 g
Vegetable oil- 2 tbsp.
Butter - 1 tablespoon
Sour cream - 2 tablespoons + to taste for serving
Wheat flour - 2 tablespoons + a little for sprinkling the mold
Bulb onions - 2 pcs.
Spices to taste

Preparation:

Peel potatoes and onions. Grate the potatoes and one onion on a fine grater.

The potatoes do not need to be squeezed hard, otherwise the grandmother will be very dry.

Place both masses in a plate and stir.

The grated onion will prevent the potatoes from browning.

Cut the chicken breast into small cubes and sprinkle with your favorite seasonings and spices, so that the taste of grandma becomes even more intense, and the chicken is not lost in the potato mass.

Peel the second onion and chop finely. Heat in a frying pan vegetable oil and fry the onion until transparent and light golden brown.

Add the marinated chicken breast. Mix everything well. Fry, stirring occasionally, until the whole chicken is slightly browned. This will take approximately 5 minutes.

Combine potato mass with chicken and onion. Add 1 tbsp. flour, sour cream. Mix everything thoroughly.

Lubricate the form generously butter and sprinkle with flour.

The flour will help create a crispy crust on the headstock.

By the way, you can also play with the grandma baking dish. You can bake in a roaster or pots, only in this case it is better not to cover them with a lid so that a ruddy crust appears on the surface of the grandmother. Or cook in ramekins - portioned molds for soufflés, which are very convenient to serve.

Put the potato mass into a mold and smooth the surface with a spatula. Cook in an oven preheated to 200 degrees for 40-45 minutes. The grandma should be slightly browned on top, and the stick stuck in the center should be dry.

It is best to serve potato grandmother with sour cream.

In Belarusian cuisine, there are many dishes prepared from grated raw. One of them is the potato granny in the oven - very tasty and hearty casserole for the whole family. As a rule, grandma is made from beef, pork or chicken. In the post, potato grandmother is made with mushrooms, tomatoes, cabbage or zucchini. Wherein chicken eggs do not add to potatoes.

Delicious potato grandma in the oven turns out to be very juicy and aromatic, with a golden crispy crust. If desired, sprinkle the top with grated hard cheese or mozzarella. For serving in portions, the potato head can be baked in pots or small ceramic tins.

Ingredients:

• 700 gram chicken fillet
• 6 potato tubers
• 1 onion
• 1 carrot
• 2 chicken eggs
• 3-4 cloves of garlic
• 2-3 st. l. vegetable oil
• salt and black pepper to taste
• 0.25 tsp ground paprika
• 0.5 tsp seasonings for chicken
• 1-2 sprigs of parsley for garnish

How to cook potato grandma in the oven:

Peel the onions and cut them into cubes. Wash the carrots from the soil, peel and grind on a grater with large cells.

Fry chopped onions in vegetable oil until golden brown. Then add the carrots to the onion and continue to fry the vegetables until soft.

Wash the chicken fillet, dry it and clean it from the films. Cut the meat into medium sized pieces. Transfer the chopped chicken fillet to a blender bowl. Add salt and spices to the meat.

Grind the fillets in a homogeneous thick minced meat, following the recipe for potato grandma in the oven.

Cool the fried onions and carrots until room temperature... Add half of the vegetables to minced chicken... Stir the mixture until smooth.

Wash and clean the potato tubers thoroughly. Grind vegetables on a coarse grater.

Add two raw chicken eggs to the potatoes.

Peel the garlic cloves, wash them and put them through a press. Add chopped garlic to the potato-egg mixture so that the potato grandmother with minced meat in the oven turns out fragrant.

Then add the other half of the vegetables to the potatoes. Season the mixture with salt and spices.

Stir the potato mass until smooth. Put half of the mass in a heat-resistant baking dish, pre-greased with a little vegetable oil.

Put the minced chicken with vegetables on top in an even layer.

Cover the minced meat layer with the remaining potato mass.

In Belarusian cuisine, potato grandmother occupies an honorable place - the dish has been respected for many generations. And this is no accident. Potato casserole turns out to be very tasty, satisfying and aromatic. The inhabitants of Belarus for many centuries of love for potatoes have made it the main ingredient in most dishes - so the vegetable and meat casserole in their performance has been transformed into a "grandma".

With all its advantages, it is also an economically viable dish. As a basis for the dish, grated potatoes are taken. And as a filling, you can use whatever your heart desires. Our recipe today uses chicken. Alternatively, the bird can be replaced pork belly- will come out a little fatter, but just as tasty.

Ingredients

• flour - 2 tbsp. l .;
• chicken breast - 0.2 kg;
• butter - 1 tbsp. l .;
• spices;
• sour cream - 2 tbsp. l .;
• potatoes - 0.5 kg;
• sunflower oil - 2 tbsp. l .;
• onions - 150 g.

Potato Granny Recipe

First, let's deal with the filling - chicken breast... Rinse the fillets and cut into cubes. Season the bird with your favorite spices. So she will reveal her taste even more and enrich the “bouquet” of the finished dish.

Peel and finely chop one onion. Fry chopped onions in heated vegetable oil.

Add chicken pieces in spices to the pan where onions are fried. Fry the chicken fillet along with the onion for about five minutes, not forgetting to stir.

Peel onions and potatoes. One onion and all potatoes must be grated with fine holes. The juice released during rubbing should not be strongly squeezed. The grandma should be juicy, not dry.

Mix potatoes with onions. The bow plays an important role here. It not only complements taste qualities potatoes, but also protects it from browning.

Mix the grated vegetables with fried onions and poultry. Add two tablespoons of sour cream and one tablespoon of flour to the mixture.

The form in which you plan to bake the potato grandmother must be greased with butter (preferably butter) and sprinkled with flour. Flour is needed so that the dish is covered with an appetizing crust.

After all the preparations, put the prepared potato mass into the mold. We level the surface and put in the oven at 200 degrees.

The dish will be baked for 40-45 minutes - it should be covered with a golden brown crust. And you can check whether the casserole is baked inside by sticking a stick into it. If the splinter remains dry, a tasty and nutritious potato and chicken grandma is ready!

Serve the casserole warm or cold. If desired, our Belarusian dish can be greased with sour cream on top and sprinkled with herbs.

Bon Appetit! Starinskaya Lesya.

If a multicooker "lives" in your kitchen, give it a chance to work - it is even easier to cook a casserole with this wonderful device than in a conventional oven. I pour vegetable oil directly into the bowl (or put pieces of bacon), add chopped onion and meat. I turn on the "frying" mode and bring the ingredients to a golden state. After that, I spread the potato base directly into the onion and meat frying, mix it, smooth it with a spoon. I close the lid and turn on the baking mode.

The timer is set for 45 minutes - after this time the dish is ready. You can call the household to the table!

Try to cook a similar dish -. Do you know what pancakes are? So this is their substitute in an enlarged form!

I think everyone knows that this dish Belarusian cuisine, very well known as potato pancakes. This recipe has its roots in ancient times. Even in imperceptible times, dishes from grated or chopped vegetables were known, most often pumpkin, carrots.

By the end of the 19th century, this dish became more common. The Belarusians, the Ukrainians, and the Jews knew him alike.

Since in Belarus they love potatoes very much and there are a lot of them, they began to cook this dish from potatoes. And they called him ironically - "grandma", you can still find the name "fighter".

The basis of this dish, as is already clear, is potatoes. And you can add anything to it. Therefore, today we will cook this dish with chicken using a multicooker.

Potato headstock in a multicooker

So, we need:

- 500 gr. chicken fillet;

- 200 gr. onions for the filling;

- 50 gr. sunflower oil;

- 800 gr. potatoes;

- 100 gr. onions for the "grandma";

- 2 tbsp. flour;

- 3 cloves of garlic;

Preparation:

Cut the chicken fillet into as small pieces as possible, the onion in half rings.

Pour oil into the multicooker bowl, select the "Fry" mode, the type of "Meat" product, the time is 10 minutes.

When the oil is hot, pour in the chicken and fry until golden crust... Then add the onion and fry too. Transfer the filling into a cup.

Now grate potatoes and onions into another cup.

Generally on classic recipe you do not need to squeeze the potatoes. But we like it better when it is squeezed out, so I squeeze it lightly and pour out the juice. You do it at your own discretion. Add flour, eggs, salt to the potatoes to taste. We mix everything.

Our butter bowl is after the chicken, so you don't need to grease it. We spread half of the "Grandma" on the bottom,

then we spread the chicken,

on top of the remaining mass, align.

We select the "Baking" mode and set the cooking time to 50-60 minutes.

After the potato grandmother with chicken is ready, carefully take it out onto a large dish.

November 23, 2017 No comments

Diversify your diet simple dishes the potato grandma helps. It can be cooked with mushrooms, chicken, beef, pork, and even rabbit. The main thing is to properly prepare the potatoes before cooking.

Required Ingredients:

Potatoes, chicken, hot milk, onions, vegetable oil, salt, spices.

It's all outrageously simple! First, peel the potatoes. Wash and dry slightly. We leave in cold water.

Cooking meat frying. To do this, cut the chicken into cubes (use meat from the legs, thighs and back, not just from the breast). We send to the frying pan. Add chopped onion there. We fry until beautiful golden brown... We salt only at the very end! To make the taste even brighter, and the finished dish acquired an additional taste, add 5-6 mushrooms or the same amount of oyster mushrooms.

We put milk on a small fire to warm up.

Three potatoes. In fact, you can rub on a fine or coarse grater. I chose the middle one - it tastes better and is more convenient. On a shallow one, you can hurt your hand! And I didn't want to get the food processor.

In general, I grated the potatoes on a carrot grater. Now it is important to quickly add salt, pour in hot, and preferably almost boiling milk, fry and mix everything well.

Hot milk makes potatoes soft and tasty. Meat also gains refined taste and softness. Moreover, grated potatoes filled with hot milk do not darken so quickly. If cooked without milk, the taste will be completely different. Moreover, the taste of potatoes that have lain in cellars and storehouses all winter deteriorates. Hot milk brightens the taste!

Pour the mixture into a greased mold and send it to the oven for about one hour. The easiest way is to take a piece of cold butter and gently coat the entire mold with it. You don't need to drown it! The oven needs to be preheated to 220 degrees. It is important that the shape is deep, otherwise the grandmother will turn out to be dry.

For 1 kg of potatoes, you will need 200 grams of boiled milk and 350-400 grams of meat, 1 large onion. Add salt and spices to taste.

Potato grandma with chicken is tastier if you add small pieces of fried unsalted bacon.

All is ready! Serve with sour cream. Bon Appetit.