Chicken with potatoes, under mayonnaise, and even dressed with garlic - an incredibly tasty dish. It is prepared very simply and quickly, and the result is a full-fledged dish for which you will not need to prepare a side dish separately.
Baked or stewed whole or in separate slices, chicken with potatoes, garlic and mayonnaise will be appropriate for any table. And it doesn’t matter if it’s an everyday meal or a festive menu.
For a family dinner, you can cook chicken wings or drumsticks, thighs or a whole chicken carcass are better for a festive table. Potato stews will be appropriate in both cases.
General principles for preparing chicken with potatoes, garlic and mayonnaise
Whether frozen or chilled chicken is used, does not have a special role. But it’s better if you frozen the bird yourself - in this case, you won’t have to worry about the quality of the chicken.
Defrost the bird properly. Do not soak in water, do not use the microwave. This will accelerate thawing, but the meat fibers after cooking will become stiff, as most of the juice will leave the chicken in the process of forced defrosting. Take care of the bird in advance - transfer it from the freezer to the table or into the general chamber of the refrigerator.
If the products need to be aged in mayonnaise - do it in advance. It is ideal to pickle in the evening, placing in the refrigerator overnight. In extreme cases, you need to let stand on the table for at least half an hour. The dish will be richer if you use homemade mayonnaise.
Despite the fact that garlic has a bright aroma and taste, you should not forget about spices. Black pepper is always used. In addition, you can take ready-made sets of spices for potatoes and chicken or purchase them separately.
Turmeric and paprika are considered classics for baked chicken dishes. Seasonings not only add spice to the dish, they change the color of the chicken. The brownish crust becomes more golden, with a pleasant reddish tint.
If cheese is used in the recipe, add a little nutmeg. It perfectly sets off the delicate creamy tastes.
Marjoram is an ideal flavoring agent for such a dish, it equally emphasizes the taste of chicken and potatoes.
Rosemary and basil will add a touch of Mediterranean cuisine to such a dish, while oregano will add flavor.
Stuffed chicken with potatoes, garlic and mayonnaise in a slow cooker
Ingredients:
whole chicken carcass weighing up to one and a half kilograms;
a teaspoon of curry seasoning;
two cloves of garlic;
a quarter of a spoon of red pepper;
a sprig of fresh rosemary;
two sour apples;
mayonnaise - 3 tbsp. l .;
150 gr. pitted prunes.
Cooking method:
Scald prunes with boiling water, pour cool water and leave it in for 10 minutes. Then rinse and dry. Peel the potatoes, cut the peel from the apples, remove the seed core.
We cut potatoes and apples into small pieces, put them in a bowl, together with prunes. We put chopped garlic here and mix everything thoroughly.
In a small plate we combine curry, red pepper and salt. We rub the prepared bird carcass with the mixture outside. Inside, we lay the potato filling, exactly as much as it fits, we bind the legs together with a dense thread.
Dip the chicken in a greased bowl, spread out the remaining filling around.
We cook by running the option "Baking" for one hour. At the end of the program, gently turn the bird over to the other side and start the multicooker again, activating the previous mode for another 1 hour.
Braised chicken fillet with potatoes, garlic and mayonnaise in a pan
Ingredients:
medium-sized potatoes - 8 pieces;
not frozen chicken fillet - 600 gr.;
bulb;
a small head of garlic;
a glass of home-made Provence;
a spoonful of powdered dill;
vegetable oil;
seasonings for roasting chicken.
Cooking method:
Cut the fillet into small oblong pieces, sprinkle with spices. After mixing well, add vegetable oil to the chicken and mix well again. Let marinate at room temperature for half an hour.
We spread the chicken in hot oil in a pan. Frying until the color changes (the meat should turn white), add half the onion, finely chopped garlic and continue cooking.
Frying a minute and a half, lay out thin potato wedges. Put mayonnaise, lightly salt, sprinkle with dried dill. We add 250 ml of cool water and, having set the minimum heating, simmer for about 35 minutes, guided by the readiness of the potatoes.
Ovens of chicken with potatoes, garlic and mayonnaise in the oven with cheese
Ingredients:
20 medium sized potato tubers;
four onions;
400 gr. good hot cheese;
chicken drumsticks - 15 pcs.;
450 gr mayonnaise;
garlic;
fresh dill;
set of spices "For chicken in the oven";
Cooking method:
Cut the potatoes into thin plates, onion into half rings. We lay out in different bowls, pour with mayonnaise and mix.
We wash the lower legs, chop off the lower cartilage. We spread the chicken in a convenient container, salt, add spices with mayonnaise, mix.
After pickling vegetables and chicken for about an hour, lay out everything in layers on a greased baking sheet. First, spread the potatoes evenly, then the onions. Spread chicken legs on top.
In the remaining mayonnaise, crush four large garlic cloves. After stirring, grease the legs with sauce. Place the baking sheet in the oven. Cook at 220 degrees for at least 45 minutes.
Baked chicken with potatoes, garlic and mayonnaise: hips recipe with ginger in tomato sauce
Ingredients:
chicken thighs - 1 kilogram;
three onions;
kilo of potato;
ginger root, 2 cm;
two spoons of unsalted thick tomato;
garlic;
glasses of mayonnaise, home-made (without mustard).
Cooking method:
We clean the ginger root, cut it into small cubes. Arbitrarily chop the onion, cut the cloves of garlic into thin plates.
We spread mayonnaise in a bowl, stir it with tomato. Add a little salt, ginger, pour about 0.5 tablespoons of ground pepper. After adding onions and garlic, stir well.
We spread the washed hips in a large bowl, pour over the sauce and mix. Chicken pieces should be completely covered with mayonnaise dressing. We cover the bowl and set aside for a period of half an hour or a little longer.
On the bottom and walls of a deep form with a thin layer we apply vegetable oil. We spread large chopped potatoes into it, pour half a centimeter from the bottom of the water.
Gently lay the marinated hips on top and pour them with the sauce remaining in the bowl, wrap the shape with a sheet of foil.
We put the container in a hot oven. First, cook for half an hour under the foil, then another 15 minutes without it.
Chicken wings with potatoes, garlic and mayonnaise in foil
Ingredients:
large chicken wings - 5-6 pcs.;
two small carrots;
a pound of potatoes;
garlic (two large wedges);
three tablespoons of mayonnaise;
two spoons of acute adjika.
Cooking method:
Cooking marinade. Mix adjika with mayonnaise, add grated garlic, salt and mix thoroughly.
We wash the wings. We cut them into two parts along the joint and coat them well with marinade on all sides. Spread in a bowl, pickle for about half an hour.
After peeling the potatoes, we cut into larger ones, into cubes, and carrots into strips. We spread the vegetables to the chicken, stir and let stand for another ten minutes.
We line the deep form with foil so that it hangs on the sides. We spread marinated vegetables on it, and on top of them are wings. Wrapping freely hanging edges, pinch tightly.
We put the mold in the oven, heated to 190 degrees, prepare the wings with potatoes for half an hour. Expand the foil, bring the dish to readiness for half an hour.
Chicken with potatoes garlic and mayonnaise under a cheese cap: a recipe from the hips
Ingredients:
large chicken thighs - 4 pieces;
a kilogram of medium-sized potatoes;
100 gr. fresh "Russian" cheese;
two onions;
half a glass of high-fat mayonnaise;
garlic;
2 tablespoons of oil, lean.
Cooking method:
We wash the hips in cool water. Remove the skin from them, remove the bones. Cut the separated fillet smaller, put in a bowl. Salt, put one and a half tablespoons of mayonnaise and a little ground pepper. After pushing two cloves of garlic to the chicken through the press, mix well.
Rub the form with butter, evenly spread chicken meat on it.
On top we spread the onion chopped with quarters of rings.
Peel the potatoes, cut them into thin cubes, spread them in a wide bowl. Add salt and a little pepper, mix. We shift the potatoes from the bowl into the mold and evenly distribute them on the onion layer.
We install a baking sheet or wire rack in the middle level of the oven and heat it to 190 degrees. Put on a wire rack a form with potatoes and cook for 50 minutes.
Rub the cheese on top, put the mold in the oven for another ten minutes. We get it when the cheese chips melt well and its layer is slightly browned.
A simple recipe for chicken with potatoes, garlic, mayonnaise and cheese for a slow cooker
Ingredients:
a pound of washed and dried chicken;
700 gr. potatoes;
three large onions;
ready-made mixture "Seasonings for potato dishes";
one and a half tablespoons of mayonnaise;
garlic;
30 ml of frozen oil;
150 gr. "Kostroma" or similar cheese, you can slightly dried up.
Cooking method:
Chicken fillet, strictly across, cut into centimeter thickness slices. Lightly beat off through the bag, cut in half.
Cut potatoes with rings no more than 8 mm thick, thinly, chop the onion with quarters of rings.
Pouring oil into the cooking bowl, spread the chicken. Sprinkle the pieces with ground pepper, add salt.
Put the potatoes on the fillet, season with spices "For potato dishes". Cover the potato layer with onions.
Lower the lid, activate the "Baking" mode.
In mayonnaise, we press a little garlic in a press, add grated cheese, mix.
After half an hour from starting the program, grease the surface of the products laid out in a bowl with garlic-cheese sauce. We continue to cook until the end of the program.
Tricks for cooking chicken with potatoes, garlic and mayonnaise - useful tips
For chopping garlic, a fine grater is better. The aroma will be brighter and the taste richer.
When baking a whole carcass, it is better to initially put the bird breast-down so that all the juices drain onto it. Dry meat will be softer and softer.
You can dilute the fat content of high-calorie mayonnaise with low-fat sour cream or low-fat yogurt without flavoring additives.
