Roast chicken with mushrooms “Tsarskoe”

Despite the number of ingredients and spices that go into this chicken roast, the dish has its advantages - a win-win cooking method, taste and availability. It contains a subtle combination of mushroom, cheese and curry aromas, and the delicate texture is formed by potatoes, cheese and cream. Roast also benefits from cooking in pots. As a result, ordinary ingredients, combined into one bouquet, are revealed, and the dish turns out to be of a different level. There is no shame in serving it to guests.

1. Calories
   112,38 kcal
2. Protein
   8,77 gram
3. Fat
   5,08 gram
4. Carbohydrates
   8,04 gram
5. ~ Time
   1 H 40 Min
6. Pepper
7. Complexity

Products per 8 serving:

1. Chicken breast

   ---

   
   500 g
2. Mushrooms

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   200 g
3. Potato

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   6 pcs. = 720 g
4. Onions

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   2 pcs. = 160 g
5. Carrot

   ---

   
   1 piece = 100 g
6. Vegetable oil

   ---

   
   30 g
7. Hard cheese

   ---

   
   100 g
8. Cream

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   6 tbsp. l. = 150 g
9. Salt

   ---

   
   to taste
10. Curry

    ---

    
    to taste
11. Fresh greens

    ---

    
    to taste
12. Black pepper ground

    ---

    
    to taste

Steps:

1. 
   Peel and wash potatoes, onions and carrots. Wash and dry the greens. Clean the fillet from unnecessary tissue, wash and dry.
2. 
   Cut the chicken fillet into small pieces, the onion into half rings, and the mushrooms into thin slices. Fry the onion in vegetable oil for 2-3 minutes, then add the mushrooms and simmer for 4-5 minutes.
3. 
   Cut the potatoes into cubes, carrots into strips or small cubes. Grate the hard cheese on a coarse grater.
4. 
   Make the sauce. To do this, pour 400 g of boiling water into a container, dissolve the cream in it, add salt, pepper, seasonings and stir.
5. 
   Place potatoes, chicken, mushrooms and onions, and carrots in the pots in layers or mixed. Fill 2/3 of the pot with sauce. Sprinkle cheese on top, close the lids and place in the oven for about an hour or more. Simmer the roast at 180 degrees.
6. 
   Serve the roast in pots. Top with a sprig of greenery. Serve sauce according to your taste.