Chicken Pot Roast

Chicken Pot Roasting Ingredients

  1. Large fresh chicken breast 1 piece
  2. Potato 500 grams
  3. Large carrot 1 piece
  4. Large onion 1 piece
  5. Medium-sized eggplant 1 piece
  6. Large garlic 1 clove
  7. Butter 50 grams
  8. Refined vegetable oil for frying
  9. Salt to taste
  10. Freshly ground black pepper to taste
  • Main Ingredients: Potato, Chicken
  • Serving 4 servings


Cutting board, kitchen knife, plate - 4 pieces, a medium bowl, clay pots - 4 pieces, lids for pots - 4 pieces, a stove, an oven, a frying pan, a wooden spatula, a saucer - 2 pieces, deep serving plates - 4 pieces, tablespoon, vegetable cutter, coarse grater, kitchen potholders

Cooking roast in pots of chicken:

Step 1: prepare the chicken breast.

We thoroughly wash the chicken breast under running warm water and put it on a cutting board. Using a knife, carefully cut the sirloin portion from the bone. Then we clean the meat from the skin, films, cartilage and fat. Attention: bone and skin can not be thrown away, but hidden in the freezer, so that in the future, for example, to prepare the broth.
Now cut the breast into small pieces and transfer to a free plate.

Step 2: prepare the potatoes.

Using a vegetable cutter, peel the potatoes and rinse thoroughly under running warm water to remove residual soil and other dirt. Now put the tubers on a cutting board and cut with a knife into medium slices. Shredded vegetables are transferred to a small bowl and completely filled with ordinary cold water so that the potatoes do not interact with the air.

Step 3: prepare the carrots.

Using a vegetable cutter, peel the carrots from the peel and then rinse well under running warm water. Now we rub the vegetable on a coarse grater right on the cutting board, and then pour the chips into a clean plate.

Step 4: prepare the onions.

Using a knife, peel the onion from the husk and then rinse thoroughly under running warm water. Next, lay out the component on a cutting board and finely chop into cubes. Pour the chopped onion into a clean plate.

Step 5: prepare the eggplant.

We wash the eggplant well under running warm water and put it on a cutting board. Using a knife, cut off the edges, and then grind the vegetable into cubes, thin cubes or quarters. Finely chopped component is transferred to a free plate.

Step 6: prepare the garlic.

We put the garlic on a cutting board and lightly press down with the edge of the knife. Now with clean hands we clean the clove from the husk and rinse under running water.

Spread the component back onto a flat surface and finely chop into pieces. Pour the crushed garlic into a clean saucer and start cooking the dish.

Step 7: prepare the butter.

We put a piece of butter in a clean saucer and, using a knife, chop into four equal parts. We leave the crushed component for a while aside.

Step 8: cook the roast in pots of chicken.

In four clay pots, first of all, lay out an equal amount of chopped potatoes and for now leave them aside.
Next, pour a small amount of vegetable oil into the pan and put on medium heat. When the contents of the container are well warmed up, put the chicken breast slices here and, occasionally stirring with a wooden spatula, fry them until golden brown. It takes me about 10-12 minutes. Immediately after that we turn off the hotplate, we will surely salt the meat to our taste, once again we thoroughly mix everything with the improvised inventory and then we lay it out in clay pots.

Pour some more vegetable oil into the same pan and put it on medium heat again. After 3-4 minutes pour the chopped carrots, onions and eggplant here. Fry everything, sometimes stirring with a wooden spatula until golden brown appears on the surface. Attention: the main thing is that carrots with eggplant become soft. At the end, turn off the burner, and pour the contents of the pan into four pots.

Now we pour freshly ground black pepper and salt here to taste (just do not forget that we had already salted meat), put one piece of butter each, and then fill the contents of the containers with hot water so that it completely covers the vegetables. Turn on the oven and heat it to temperature 200 degrees. Immediately after that we put the pots on the wire rack to the middle level and bake the dish for 40 minutes. Important: if you want the roast to turn out more juicy, then you can close the containers with clay lids, and 5-7 minutes before finish cooking take off. At the end we turn off the oven, and we take out the pots with the help of kitchen tacks and set them aside. Let the dish cool slightly.

Step 9: serve the roast in pots of chicken.

Serve the roast to the dining table directly in clay pots. As for me, eating is much more interesting and tastier. But, who does not want, then simply using a tablespoon we transfer the dish to special deep plates and, if desired, decorate with fresh herbs. But you can treat the family to such a fragrant meal only with slices of bread, fresh vegetables and pickles. The roast is quite satisfying, so nothing more is needed for it.
Bon appetit to all!

Recipe Tips:

- In addition to the vegetables indicated in the recipe, you can add sweet pepper, peeled fresh tomato and even shredded white cabbage to the dish. So the roast turns out even more delicious and rich;

- Instead of chicken breast, you can put other parts of the bird in the roast. For example, thighs, wings or lower legs. In this case, it is necessary to separate the flesh from the bone in advance. By the way, this way the dish turns out a little juicier, because these parts of the chicken are more tender and soft;

- if you do not have small pots, but only one large clay cauldron, do not be discouraged. In such a container, the dish is also very tasty and juicy.