For centuries, chicken meat has been one of the favorite types of meat. It was considered suitable for everyday use, and for solemn feasts. It remains in trend now. And chicken and potatoes in sour cream will never leave the list of favorite dishes of Russians. Because it’s tasty, inexpensive and easy to prepare.
Bit of theory
To chicken with potatoes and sour cream succeeded, you should pay some attention to the main ingredients. First of all, a bird. It is allowed to use any parts of it in a dish. You can cut a whole carcass, you can float your favorite thighs, lower legs or breast. The only exceptions are those recipes that specify exactly which part of the chicken should be taken. And even that is not important. If you absolutely do not like, say, fillet, replace it with legs.
Now about the dairy product. For chicken with potatoes in sour cream, it is ideal not too fat, but not the most “lean” option. For example, 20%. If a thicker product is available, it should be diluted. But not with water, but with milk or cream. Very carefully and gradually, so as not to get a slightly tinted sour cream liquid.
Now about the ratio of products. Someone in chicken with potatoes in sour cream more appreciates the meat component, someone - vegetable. Choose according to your tastes. Although the initial proportions, we still indicate.
Potatoes, chicken, sour cream
About one kilogram of tubers will be used per broiler. Peel the potatoes, wash them, cut them into thin plates, pour them with salt and seasonings. Spray a little oil and after mixing leave for a few minutes. Cut the chicken in portions, add salt and pepper. Knead a third of sour cream with three chopped garlic slices, chopped herbs and Italian herbs. We cut a couple of onions into rings or their halves. Assembly:
- Baking tray.
- Layer of potatoes.
- Layer of onion.
- A layer of chicken.
- Sour cream sauce.
In the oven, put chicken with potatoes and sour cream for at least 45 minutes. May need to hold longer. It is preferably hot, but also in the cooled form is also very good.
Chicken and potato recipe in sour cream in a pot
It is recommended to take just a fillet, 300 grams. We cut it medium-sized, like four potatoes. We chop the onion with straws. First, put the potatoes in the pot, sprinkle it with onions, place the chicken. Then sprinkle with salt and pepper, add a bay leaf. And pour all the sour cream, seasoned with crushed garlic and chopped dill. You can add a spoonful of water to each container. Cooking such a potato with chicken in sour cream in the oven will be about the same as on a baking sheet in the first recipe.
Do not forget: the pots must either be placed in a cold oven, or preheated in any way. Otherwise, they may burst when placed on a baking sheet. An alternative way is to cover a baking sheet with a towel. But it is only suitable if you are sure that the fabric will not catch fire.
Carcass in the sleeve
Whole juicy chicken, which can be cut directly on the dish, is much more impressive. Our storerooms also have such a recipe.
So, mix 5 tablespoons of vegetable oil with red ground pepper, your favorite seasonings, combined with chicken, and chopped garlic. With this composition, generously lubricate the chicken (including the abdominal cavity) and leave it for three hours in a covered form for marinating.
We cut a dozen potatoes very large, sprinkle with appropriate spices and season with sour cream so that it envelops all the slices. We put a bird in the baking sleeve, we cover it with potatoes, tie a neck. And send to the oven for at least an hour. Then we cut the sleeve, unfold the edges and leave for 15-20 minutes to form a seductive crust.
And mushrooms
Another charming idea is how to cook chicken and potatoes in sour cream. In a deep baking sheet, smeared with oil, spread the circles of potatoes, not too thick, otherwise this layer may not bake. On top, a little grease with vegetable oil and salt. Next come the mushrooms. We cut them not with the smallest cubes. Next, we lay out the coarsely grated carrot, and on it are the tomatoes, crumbled into cubes. Once again, add salt and place pieces of chicken. Now it’s the turn of the sauce, for which we combine sour cream and mayonnaise (half a cup each), chopped garlic (taken to taste), black pepper, salt and curry. We cover the meat with the resulting mixture, wrap the baking sheet on top with foil and hide in the oven for about half an hour. Then we remove the shelter and bake another 10-15 minutes - for the sake of blush and appetite.
Rustic casserole
For the proposed recipe, chicken is recommended, about half a kilogram. We cut it as finely as possible. In parallel, chop four garlic cloves with small cubes. Stir chicken, garlic, a couple of spoons of mayonnaise, pepper and salt and selected spices. In this marinade we leave the meat for a third of an hour.
We take a lot of onions so that it covers the bottom of the pan. We chop it with almost transparent rings and put it in a greased form. Lay out potato circles on top (it will take about 600 grams) and grease with sour cream mixed with seasonings. Next, place the chicken, tightly, piece by piece, and sprinkle with grated cheese. The composition "potato - chicken - cheese" is repeated until the components are over. The last layer of cheese chips should be twice as thick as the intermediate ones.
We remove the casserole in the oven and gain patience. You will have to wait from half an hour to an hour, depending on the size of the pan and, accordingly, the number of layers. To determine the degree of readiness, we use a traditional toothpick.