Oven-baked potatoes with meat

Name: Oven-baked potatoes with meat
Ingredients: 500 g chicken meat; One onion; 2 carrots; 500 g potatoes; Black peppercorns; Bay leaves.

Diverse - Oven-baked potatoes with meat by Irina O. - Recipia

Every time I have chicken and don't want to spend too much time in the kitchen, I make this baked chicken and potato recipe. It's the kind of dish that almost cooks itself, with minimal cleanup. I love it because the ingredients are simple and I always have them at home. The onion and carrot add sweetness, while the meat stays tender since it's boiled beforehand. Quick Info Total time: approximately 1 hour and 40 minutes Preparation time: 20 minutes Cooking/baking time: 1 hour and 20 minutes (including 45 minutes in the oven, the rest for boiling the meat) Servings: 4 Difficulty: easy Recipe type: main dish, baked food Ingredients 500 g chicken 1 onion 2 carrots 500 g potatoes Black peppercorns 2 bay leaves Salt (parsley or dill for garnish, optional) Preparation steps 1. Boil the chicken in a pot with enough water to cover it. Add 2 bay leaves, a few black peppercorns, and salt. 2. Skim off the foam that forms on the surface as the meat boils. 3. Let the meat simmer until it softens, and the water reduces enough to leave some broth for the next step. Turn off the heat when the meat is cooked. 4. Chop the onion finely. In a pot or oven-safe dish, add a bit of oil (or use lard if you have it) and sauté the onion until it softens slightly, without browning too much. 5. Cut the potatoes into large chunks, so they don’t break apart in the oven. You can slice or cube the carrots, depending on your preference. 6. Add the potatoes and carrots to the onion. Stir a few times, then add the boiled chicken and the remaining broth from the pot. 7. Season with salt and pepper to taste. You can add one or two more bay leaves if you like. 8. Cover the dish with aluminum foil or a lid and place it in the preheated oven at a moderate temperature for about 30 minutes. 9. After 30 minutes, remove the foil or lid and let it bake for another 15 minutes to brown slightly on top. 10. Finally, you can sprinkle chopped parsley or dill on top, to taste. Why I make this recipe often I make it because it’s practical and doesn’t require special ingredients. It works with any chicken meat, not just breasts or thighs. I like that I can leave it in the oven without worrying about it and that it tastes good even reheated the next day. It can easily be adapted if I want to use more vegetables. Tips and Variations Tips - For tougher meat (like free-range chicken), make sure it’s well boiled before putting it in the oven. - If you want the vegetables to hold their shape, cut the potatoes into large pieces and don’t stir them too much in the pot. - The leftover broth from the meat helps prevent the vegetables from burning in the oven and adds flavor to the sauce. Substitutions - Instead of chicken, you can use any kind of poultry, but the boiling time may change. - Carrots can be omitted or replaced with parsnips if you prefer. - Bay leaves can be left out if you don’t like their flavor. Variations - For more flavor, add some chopped tomatoes or a bit of tomato juice to the meat broth before putting it in the baking dish. - If you want the dish to be spicier, sprinkle freshly ground pepper on top before serving. Serving Ideas - Serve hot, straight from the baking dish. - You can add fresh parsley or dill at the end for a fresher taste. - It pairs well with a simple cabbage salad or pickles. Frequently Asked Questions 1. Can I use another type of meat? Yes, it can also be made with chicken or turkey. The boiling time will be shorter for young chicken. 2. If I don’t have bay leaves, can I omit them? Yes, it can be made without bay leaves, but the flavor will be slightly different. 3. Does the broth left after boiling the meat need to be strained? It’s not necessary to strain it, but if you see foam or bits of bone, you can pass it through a sieve. 4. Can I put raw potatoes in the baking dish? Yes, you can put raw potatoes since they have time to cook and bake along with the other ingredients. 5. Can I add other vegetables? You can add them, but keep in mind that it will change the flavor. Celery or bell peppers work well if you want to vary it. Nutritional Values Approximately, one serving has about 350-400 kcal, with 25-30 g of protein, 8-10 g of fat, and 40-50 g of carbohydrates, depending on how much meat or potatoes you use. It is a fairly balanced dish with plenty of vegetables and lean meat. The values are approximate and depend on the type of meat and how much sauce is consumed. Storage and Reheating It can be stored in the fridge for 1-2 days in a sealed container. Reheat it either in the oven or on the stovetop with a bit of broth or water to prevent the meat and vegetables from drying out. I don’t recommend keeping it longer because the vegetables lose their texture. If there’s leftover sauce, it can be added during reheating for more flavor.

Oven-baked potatoes with meat

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