Chicken stewed in sour cream is a very simple dish that does not require any special skills, and the costs are minimal in time. And since it is also very tasty, cooking it is just a pleasure. This dish may well become your crown.
To cook the stewed chicken, you need to prepare the chicken carcass: rinse and cut into portions, put them in a pan and sprinkle with salt and pepper. You can add dried basil or other seasonings to chicken to taste. Then put the pan on a heated stove.
Fry the chicken until the skin is browned. While the chicken is fried, you need to prepare the sour cream sauce and cut the onions in half rings. For 1.5 kg of chicken, take about 200 ml of sour cream. It is diluted with water one to one, salted. Shredded garlic, 2-3 cloves, and 2 tablespoons of flour are added there. Flour makes the sour cream sauce thicker.
When the chicken is almost ready, chopped onion is first poured into it, and when it is fried, the chicken is poured with sauce and covered with a lid. When the chicken is ready, the fire under the pan is removed. Before serving, the chicken stewed in sour cream should be a little infused under the lid.
You can stew chicken without prior frying. In this case, the chicken stewed in sour cream will deliver a minimum of trouble to the hostess. It is prepared quickly and simply: chopped chicken rubbed with salt and seasonings, put in a deep pan and pour it with sour cream, diluted with water. Then the chicken form is put in the oven and left to simmer on low heat for about 1 hour.
There is a more troublesome way to cook chicken stew in sour cream. It is first fried in a pan, and then transferred to a cast iron, poured with hot water and set to stew for 40 minutes.
Then proceed to the preparation of the sauce. First, a teaspoon of flour is fried in a pan in vegetable oil, not forgetting to stir constantly, this will be the basis for the sauce. It is transferred to a small saucepan or ladle, add sour cream (3 tablespoons) and yolk. All ingredients are mixed, salt and a little citric acid are added.
The finished chicken is poured with sauce and brought to a boil, after which the cast iron is removed from the heat and the chicken is left to brew.
You can stew chicken with mushrooms. It goes well, for example, with champignons. For 1 chicken weighing about 1.5 kg, 300 g of mushrooms and the same amount of sour cream are needed. The chicken is again chopped and fried in vegetable oil. While the chicken is being fried, it is necessary to cut the mushrooms with plates and pour them to the chicken. At the same time, various seasonings are added to the pan, including salt and pepper. All this is covered and fried for about 20 minutes. After that, put sour cream in a pan, mix everything, cover again and leave it on the stove for another half hour. Chicken with mushrooms in sour cream is ready.
The previous recipe uses fresh champignons, but you can stew chicken with canned mushrooms. In this embodiment, it is customary to use finely chopped chicken, about 400 g. It is cut into small cubes. It is also necessary to cut one onion in half rings in advance. Canned champignons should already be cut, well, or they are cut independently. The liquid from them is poured into a separate bowl. It comes in handy for the sauce.
Prepare this dish in a pan. Put butter on its bottom, spread onions and mushrooms, mix and fry for about 10 minutes. Then there is laid out a sauce of 200 g of sour cream, liquid from canned champignons and one tablespoon of flour. Stir all products, close the lid and leave to simmer for 40 minutes. Chicken stewed in sour cream with mushrooms according to this recipe is very tender.
Chicken fried in sour cream is even simpler than a stewed version of the dish. All the same chicken is chopped and fried in vegetable oil, and sour cream is added five minutes before being cooked.