Roast is a traditional dish of Russian cuisine, which is prepared by long languishing all the necessary ingredients. Stewed dishes turn out to be very tasty and healthy, since cooking at a low temperature allows you to save a significant part of the nutrients in the products. A roast is a dish that is very difficult to spoil, unless it is overcooked or re-cooked a little, and in a slow cooker it is generally impossible to do it, even if the dish is in the “Cooking” mode for a long time.
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You will need
- - 700 g of chicken;
- - 4 things. young potatoes (large size);
- - 2 pcs. carrots;
- - 2 pcs. onions;
- - several branches of dill and parsley;
- - 100 ml of sunflower oil;
- - 1 tbsp. a spoon of salt without a slide;
- - 2 teaspoons of spice seasoning;
- - ground black pepper to taste.
Instruction manual
1
Peel the onion and cut into thin half rings. Peel, wash and chop the carrots into large pieces. Pour the required amount of sunflower oil into the capacity of the multicooker and put chopped vegetables into it.
2
Rinse the chicken fillet under running water, divide it into several parts and put in a multicooker bowl. Sprinkle all ingredients with herbs, black pepper and salt.
3
Fry meat with vegetables for 3-5 minutes in the "Frying" mode until a golden crust is formed, all ingredients must be stirred periodically.
4
To the fried meat with vegetables add pre-peeled and diced young potatoes. It is also necessary to sprinkle with seasonings, black pepper and lightly salt, and put a couple of sprigs of dill and parsley on top.
5
On the slow cooker, select the "Roast" or "Stew" mode and cook the dish for 30 minutes.
6
Serve the roast with chicken hot, adding fresh vegetables and herbs to it.