Composition / ingredients
Step-by-step cooking
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We take the chicken fillet, cut it into pieces as for a roast and put it on the bottom of the pots. We cut the onion into rings, lay it on top of the chicken meat, and leave a little onion. In addition to onions, you can add a little garlic for a special flavor. Grate the carrot on a coarse grater, put it to the chicken, and also leave some of it. Peel the potatoes, cut them into cubes and put them in pots. Now pour a little sunflower or olive oil over the contents of the pots, add a little water, and put sour cream or mayonnaise on top - to your taste. Finally, we spread the remains of grated carrots and onion rings. We close the pots with lids or foil and put them in the oven, preheated to 200 degrees. Bake the roast for about 30-40 minutes. Before serving, sprinkle chopped parsley and dill on top. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Table salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
