I remember once finding some chicken wings with backs in the freezer, I had no idea what to do with them. I wasn't really excited about making soup, as I already had one on the stove. I decided to improvise. I was lucky to have some potatoes and some forgotten tomato paste on the shelf. It turned out to be something between a stew and a goulash, I have no idea what to call it exactly, but if you're craving something simple and filling, that's how I make it every time I lack inspiration or the desire for complicated recipes.
To be honest, I don't like spending all day in the kitchen or washing too many dishes afterward. From what I've timed, including the cooking and chopping vegetables, I manage to finish in about an hour, maybe a little more if I watch TV shows in the meantime. For 2-3 people, you don't waste much, and you won't have too many leftovers. In terms of difficulty... it's kindergarten level, I’d say. You can't really mess it up, just forget the food on the heat and let it stick to the bottom, but that happens once, and you learn.
INGREDIENTS (with what and why)
2 chicken backs with wings (you can use another piece of chicken, but with these bones, the sauce comes out thicker, with more flavor; I don’t use breast because I don’t like it that dry)
3 medium potatoes (the starchy kind, to soak up the sauce; I cut them into large pieces because I don’t want them to mush)
2 tablespoons of tomato paste (to give it color and a bit of tang; I don’t use thick tomato paste because it’s too sweet)
3 tablespoons of oil (I use regular oil, I don't bother with olive oil or other things; lard works too if you have it)
About 3 cloves of garlic (I always add them at the end, otherwise the smell disappears and it’s pointless)
250 ml of water (about a cup, to keep it from being dry, but not so much that everything floats)
salt and pepper to taste (I measure with my hand, add at the beginning, and more if needed later)
Optional: bay leaf, some dried herbs (but rarely, I don’t complicate things if I’m not in the mood)
PREPARATION METHOD (from start to finish)
1. I wash the chicken (I don’t spend too much time on it, just enough to get rid of the ice and any feathers). I dry it with a towel, so it doesn’t splatter too much when I put it to brown.
2. I peel the potatoes – I cut them about two fingers thick, not into cubes or slices. I like pieces, so I can feel what I’m eating. You get about 6-7 pieces from one potato.
3. In a cauldron or a thicker-bottomed pot, I put the oil and turn on medium heat. I don’t throw the meat directly from the fridge; I let it sit for about 10 minutes to warm up a bit; it browns better that way.
4. I put the meat in the oil, turning it on all sides to get a little crust; I don’t fry it completely, just enough so it’s not white. About 5-6 minutes.
5. Separately, I mix the tomato paste with a little water, salt, and pepper. I pour it over the meat, not letting it burn.
6. Then I pour the rest of the water, just enough to cover half of the meat. I cover it with aluminum foil (I don’t put a lid because I like a little steam to escape) and let it cook on medium heat.
7. I check it every 15-20 minutes. If the water reduces too much, I add a little more, but it’s not necessary, as it will finish around the same time as the meat. When you see the chicken is almost done, it’s easy to pierce with a fork, I sprinkle the sliced garlic all over and cover it again.
8. I boil the potatoes separately in salted water. I don’t let them cook completely, just until a knife goes in easily, about 10-12 minutes max. I drain them and then put them in a small baking dish.
9. I drizzle them with a little oil, salt, and pepper to keep them from being bland. I put the dish in the oven (about 200 degrees) for about 15 minutes, just to get a crust on the edges. At the end, I put them in the pot with the chicken and sauce or, sometimes, I pour the sauce over them directly on the plate.
10. If I’m craving something and don’t want to make another salad, I peel a carrot, grate it, and add a little salt and vinegar or lemon, and that’s it.
WHY I MAKE THIS RECIPE OFTEN
Honestly, I don’t feel like always defrosting fancy meat or looking for recipes with pretentious names. The wings and backs of the chicken are the most accessible, they don’t cost a fortune, and honestly, you can enjoy them. It’s that kind of food that fills you up, doesn’t require much effort, and works when you have unexpected guests. Plus, I don’t need special spices or hard-to-find ingredients.
TIPS, VARIATIONS, AND SERVING IDEAS
Useful tips:
Don’t let the tomato paste burn. If you forget and put it directly in the hot oil, it will turn bitter.
Don’t add too much water at the beginning, as it dilutes the flavor. It’s better to add more later.
Meat with bones gives more flavor, but it shouldn’t be all backs, as it’s a bit bony. If you have thighs, add those too.
If you want it to be more aromatic, you can add a clove of garlic at the beginning in the oil, then remove it. It gives a nice flavor, but I usually add all the garlic towards the end.
Ingredient substitutions and adaptations:
If you only have chicken breast or boneless thighs, that works too, but remember to take them out a bit earlier, they don’t need to cook as long.
Potatoes can be replaced with zucchini (although they’re not as filling) or even green beans if you want something lighter.
If you want a gluten-free version, that’s no problem, nothing in it will bother you.
You can replace the oil with lard for a more rustic flavor or with olive oil if you want to seem fancier, but I’m not saying it’s necessarily better.
You can change the tomato paste with crushed tomatoes, but they shouldn’t be too watery. I’ve tried it with canned diced tomatoes, but I didn’t like it as much.
Variations:
If you want it to be more like a goulash, you can add onion at the beginning, sauté it in oil before the meat.
Some people also add carrot or bell pepper to the sauce, making it more colorful and a bit sweeter.
If you want it spicy, add a small chopped hot pepper halfway through cooking.
You can sprinkle fresh parsley at the end if you have the patience and desire.
Serving ideas:
The simplest is to serve it with a pickled salad or grated carrot with vinegar.
If you’re feeling lazy, fresh bread torn into pieces directly in the plate is worth it, you soak up all the sauce.
It also goes well with a simple rice side or even polenta if you have a portion left.
For drinks, nothing fancy – a cold beer or a glass of dry white wine.
FREQUENTLY ASKED QUESTIONS
How long can I boil the meat without it coming out tough?
If you use chicken with bones (wings, backs, thighs), you can’t go wrong. On medium heat, about 35-40 minutes, and it’s surely cooked but not dry. If you’re using breast, take it out after 25 minutes; otherwise, it turns stringy.
Can I use new potatoes?
Yes, but cut them lengthwise, not too small, or they’ll turn mushy. Being more tender, you might want to put them directly in the sauce without pre-boiling.
What if my sauce turned out too thin?
Let it cook on high heat without a lid for about 10-15 minutes to reduce. If you added too much water, next time try adding less from the beginning.
Can it be made without tomato paste?
Yes, but then you should add more onion; otherwise, it turns out a bit bland. Or you can try with fresh tomatoes if you feel like blanching and peeling them.
How do I know the chicken is cooked?
Stick a fork into the thickest piece. If it comes out easily and the juices are clear (not pink), it’s done. If you have smaller pieces, they will be ready first, don’t let them dry out.
NUTRITIONAL VALUES (approximate)
I’m not going to calculate to the decimal, but overall it’s quite a balanced meal. For three portions, one has about 350-400 kcal, depending on how much oil you use and how many potatoes you add. Chicken with bones doesn’t have much fat; you can trim off some skin if you care about your figure. Carbohydrates come from potatoes, good protein from the meat, and the fats won’t break the bank if you don’t deep-fry it. It has no gluten, sugar, or anything suspicious. If you add raw carrot or salad, it’s even better. It’s not diet food, but it’s not a calorie bomb either.
HOW TO STORE AND REHEAT
If there are leftovers, put it in the fridge in a container with a lid. It lasts easily for two days, maybe even three, but don’t rely on it for longer, as it will absorb the fridge smell. When you want to reheat it, put everything in a small pot with two or three tablespoons of water on top, so it doesn’t stick. On low heat, covered, about 7-10 minutes. It also works in the microwave, but it’s not as good. The oven-baked potatoes should be mixed with a little sauce when reheating; otherwise, they dry out.
That’s it, without dragging it out unnecessarily. If you cook by eye, it’s hard to go wrong. And even if it doesn’t turn out "by the book," you’ll still enjoy it, especially after a long day.
To be honest, I don't like spending all day in the kitchen or washing too many dishes afterward. From what I've timed, including the cooking and chopping vegetables, I manage to finish in about an hour, maybe a little more if I watch TV shows in the meantime. For 2-3 people, you don't waste much, and you won't have too many leftovers. In terms of difficulty... it's kindergarten level, I’d say. You can't really mess it up, just forget the food on the heat and let it stick to the bottom, but that happens once, and you learn.
INGREDIENTS (with what and why)
2 chicken backs with wings (you can use another piece of chicken, but with these bones, the sauce comes out thicker, with more flavor; I don’t use breast because I don’t like it that dry)
3 medium potatoes (the starchy kind, to soak up the sauce; I cut them into large pieces because I don’t want them to mush)
2 tablespoons of tomato paste (to give it color and a bit of tang; I don’t use thick tomato paste because it’s too sweet)
3 tablespoons of oil (I use regular oil, I don't bother with olive oil or other things; lard works too if you have it)
About 3 cloves of garlic (I always add them at the end, otherwise the smell disappears and it’s pointless)
250 ml of water (about a cup, to keep it from being dry, but not so much that everything floats)
salt and pepper to taste (I measure with my hand, add at the beginning, and more if needed later)
Optional: bay leaf, some dried herbs (but rarely, I don’t complicate things if I’m not in the mood)
PREPARATION METHOD (from start to finish)
1. I wash the chicken (I don’t spend too much time on it, just enough to get rid of the ice and any feathers). I dry it with a towel, so it doesn’t splatter too much when I put it to brown.
2. I peel the potatoes – I cut them about two fingers thick, not into cubes or slices. I like pieces, so I can feel what I’m eating. You get about 6-7 pieces from one potato.
3. In a cauldron or a thicker-bottomed pot, I put the oil and turn on medium heat. I don’t throw the meat directly from the fridge; I let it sit for about 10 minutes to warm up a bit; it browns better that way.
4. I put the meat in the oil, turning it on all sides to get a little crust; I don’t fry it completely, just enough so it’s not white. About 5-6 minutes.
5. Separately, I mix the tomato paste with a little water, salt, and pepper. I pour it over the meat, not letting it burn.
6. Then I pour the rest of the water, just enough to cover half of the meat. I cover it with aluminum foil (I don’t put a lid because I like a little steam to escape) and let it cook on medium heat.
7. I check it every 15-20 minutes. If the water reduces too much, I add a little more, but it’s not necessary, as it will finish around the same time as the meat. When you see the chicken is almost done, it’s easy to pierce with a fork, I sprinkle the sliced garlic all over and cover it again.
8. I boil the potatoes separately in salted water. I don’t let them cook completely, just until a knife goes in easily, about 10-12 minutes max. I drain them and then put them in a small baking dish.
9. I drizzle them with a little oil, salt, and pepper to keep them from being bland. I put the dish in the oven (about 200 degrees) for about 15 minutes, just to get a crust on the edges. At the end, I put them in the pot with the chicken and sauce or, sometimes, I pour the sauce over them directly on the plate.
10. If I’m craving something and don’t want to make another salad, I peel a carrot, grate it, and add a little salt and vinegar or lemon, and that’s it.
WHY I MAKE THIS RECIPE OFTEN
Honestly, I don’t feel like always defrosting fancy meat or looking for recipes with pretentious names. The wings and backs of the chicken are the most accessible, they don’t cost a fortune, and honestly, you can enjoy them. It’s that kind of food that fills you up, doesn’t require much effort, and works when you have unexpected guests. Plus, I don’t need special spices or hard-to-find ingredients.
TIPS, VARIATIONS, AND SERVING IDEAS
Useful tips:
Don’t let the tomato paste burn. If you forget and put it directly in the hot oil, it will turn bitter.
Don’t add too much water at the beginning, as it dilutes the flavor. It’s better to add more later.
Meat with bones gives more flavor, but it shouldn’t be all backs, as it’s a bit bony. If you have thighs, add those too.
If you want it to be more aromatic, you can add a clove of garlic at the beginning in the oil, then remove it. It gives a nice flavor, but I usually add all the garlic towards the end.
Ingredient substitutions and adaptations:
If you only have chicken breast or boneless thighs, that works too, but remember to take them out a bit earlier, they don’t need to cook as long.
Potatoes can be replaced with zucchini (although they’re not as filling) or even green beans if you want something lighter.
If you want a gluten-free version, that’s no problem, nothing in it will bother you.
You can replace the oil with lard for a more rustic flavor or with olive oil if you want to seem fancier, but I’m not saying it’s necessarily better.
You can change the tomato paste with crushed tomatoes, but they shouldn’t be too watery. I’ve tried it with canned diced tomatoes, but I didn’t like it as much.
Variations:
If you want it to be more like a goulash, you can add onion at the beginning, sauté it in oil before the meat.
Some people also add carrot or bell pepper to the sauce, making it more colorful and a bit sweeter.
If you want it spicy, add a small chopped hot pepper halfway through cooking.
You can sprinkle fresh parsley at the end if you have the patience and desire.
Serving ideas:
The simplest is to serve it with a pickled salad or grated carrot with vinegar.
If you’re feeling lazy, fresh bread torn into pieces directly in the plate is worth it, you soak up all the sauce.
It also goes well with a simple rice side or even polenta if you have a portion left.
For drinks, nothing fancy – a cold beer or a glass of dry white wine.
FREQUENTLY ASKED QUESTIONS
How long can I boil the meat without it coming out tough?
If you use chicken with bones (wings, backs, thighs), you can’t go wrong. On medium heat, about 35-40 minutes, and it’s surely cooked but not dry. If you’re using breast, take it out after 25 minutes; otherwise, it turns stringy.
Can I use new potatoes?
Yes, but cut them lengthwise, not too small, or they’ll turn mushy. Being more tender, you might want to put them directly in the sauce without pre-boiling.
What if my sauce turned out too thin?
Let it cook on high heat without a lid for about 10-15 minutes to reduce. If you added too much water, next time try adding less from the beginning.
Can it be made without tomato paste?
Yes, but then you should add more onion; otherwise, it turns out a bit bland. Or you can try with fresh tomatoes if you feel like blanching and peeling them.
How do I know the chicken is cooked?
Stick a fork into the thickest piece. If it comes out easily and the juices are clear (not pink), it’s done. If you have smaller pieces, they will be ready first, don’t let them dry out.
NUTRITIONAL VALUES (approximate)
I’m not going to calculate to the decimal, but overall it’s quite a balanced meal. For three portions, one has about 350-400 kcal, depending on how much oil you use and how many potatoes you add. Chicken with bones doesn’t have much fat; you can trim off some skin if you care about your figure. Carbohydrates come from potatoes, good protein from the meat, and the fats won’t break the bank if you don’t deep-fry it. It has no gluten, sugar, or anything suspicious. If you add raw carrot or salad, it’s even better. It’s not diet food, but it’s not a calorie bomb either.
HOW TO STORE AND REHEAT
If there are leftovers, put it in the fridge in a container with a lid. It lasts easily for two days, maybe even three, but don’t rely on it for longer, as it will absorb the fridge smell. When you want to reheat it, put everything in a small pot with two or three tablespoons of water on top, so it doesn’t stick. On low heat, covered, about 7-10 minutes. It also works in the microwave, but it’s not as good. The oven-baked potatoes should be mixed with a little sauce when reheating; otherwise, they dry out.
That’s it, without dragging it out unnecessarily. If you cook by eye, it’s hard to go wrong. And even if it doesn’t turn out "by the book," you’ll still enjoy it, especially after a long day.
Ingredients
2 chicken backs with wings 3 potatoes 2 tablespoons of broth salt pepper 3 tablespoons of oil about 3 cloves of garlic 250ml of water