Sour cream makes the meat tender and juicy. Chicken is often cooked in it, having added the main components with mushrooms, vegetables and various seasonings. Sour cream sauce can also be used as a gravy or liquid chicken seasoning. He has many variations, and they all find their admirers.
Cooking Features
The technology of making cream sauce may be different and have a different degree of complexity. In order to avoid mistakes and get the expected result, it is necessary to follow the recommendations accompanying the selected recipe. However, there are several important points, the knowledge of which is useful no matter what recipe you use to make chicken seasoning from sour cream.
- Sour cream is not too greasy for making sauce, usually 15% of the fat content is enough. Sometimes this fermented milk product is required to be diluted with kefir, cream, water or broth.
- The taste of the sauce depends less on the fat content of sour cream than on its quality. On sale you can find dairy products made with the addition of herbal ingredients. It is undesirable to use them for making sauce
- Sour cream sauce is suitable not only for chicken, but also for many other products. This is due to the fact that its taste depends largely on the seasonings used for its preparation. Garlic, ginger, turmeric, paprika, Provencal herbs, rosemary and basil make the sauce suitable for chicken. It is also a good idea to add mushrooms, tomatoes, cheese, fresh herbs to the sauce.
- If the sauce is prepared using flour, flour lumps may form in it. Before serving, such a sauce must be drained.
Sauces cooked in a skillet and having a sufficiently liquid consistency are most often used as a gravy. Thick liquid seasonings, especially those cooked without heat treatment of products, are offered to the chicken separately. All variants of cream sauce are good in their own way and have their fans.
A simple recipe for sour cream chicken sauce
Composition:
- sour cream - 120 ml;
- fresh greens (parsley, basil) - 20-30 g;
- garlic - 1-2 cloves;
- salt, pepper - to taste.
Method of preparation:
- Wash the greens, shake it off of the water, and place it on a napkin.
- When the greens are dry, tear off the leaves and chop them with a knife.
- Peel and chop the garlic cloves using a special press.
- Salt sour cream, mix with garlic and greens.
The sauce for this recipe is prepared quickly and without the use of kitchen appliances. It can be done to the chicken, even at the cottage.
Classic sour cream chicken sauce
Composition:
- sour cream - 120 ml;
- low-fat cream - 120 ml;
- broth or boiled water - 0, 3 l;
- wheat flour - 50 g;
- butter - 50 g;
- dried Provencal herbs, granulated garlic, salt to taste.
Method of preparation:
- Heat the cream in a water bath to about 35 degrees.
- Pour warm broth to them. Stir until smooth.
- Remove the mixture from the heat, combine with sour cream, beat with a whisk.
- Add salt, garlic and Provencal herbs, mix well.
- In a saucepan, melt the butter.
- Pour the previously sifted flour into a saucepan. Fry, stirring with a spatula, until the flour mass becomes caramelized.
- Whip the contents of the saucepan with a whisk, pour a thin stream of sour cream, cream and broth into it.
- While stirring with a spatula, bring the mixture to a boil, but do not boil.
- Remove the sauce from the heat, strain if necessary.
The sauce prepared according to this recipe is best used hot as a sauce. If you want to serve it separately, then mix it with chopped pickled mushrooms or gherkins, cool.
Sour cream sauce with horseradish and nuts for chicken
Composition:
- sour cream - 0, 5 l;
- horseradish root - 50 g;
- walnut kernels - 50 g;
- salt - to taste.
Method of preparation:
- Peel the horseradish root, rotate it through the meat grinder or grind to a puree state in another way. You can use the already crushed product that is sold in stores as a ready seasoning, but it will be needed 1, 5-2 times more.
- Crumble walnut kernels with a knife. Fold in the bag. Roll the nuts on a rolling pin to grind them to a fine crumb.
- Mix sour cream with horseradish and nuts.
- Salt and stir again.
According to this recipe, you can make a sauce from ginger root, replacing it with horseradish root.
Delicate chicken sauce with sour cream and avocado
Composition:
- low-fat sour cream - 120 ml;
- low-fat cream - 120 ml;
- avocados - 0, 2 kg;
- salt, spices - to taste.
Method of preparation:
- Wash the avocado. Cut in half, remove the bone.
- Remove the avocado pulp with a spoon and place in a blender container.
- Add cream, sour cream, salt and spices to the fruit.
- Turn on the unit and turn its contents into a homogeneous mass.
Sauce made from sour cream and avocado will give the chicken an exquisite taste. This seasoning is not ashamed to put even on the holiday table.
Sour cream sauce with apple and spinach for chicken
Composition:
- sour cream - 120 ml;
- spinach - 0, 2 kg;
- apple - 0, 2 kg;
- tarragon greens - 50 g;
- salt - to taste;
- water - 120 ml.
Method of preparation:
- Cut the spinach, cover it with water and simmer for 5 minutes over low heat.
- Cool the resulting mixture, and wipe it through a sieve along with the broth.
- Peel the apple, cut the core out of it. Cut the flesh into pieces and use a blender to turn it into a puree. If there is no blender, you can use a grater with small holes or specially designed for apples (with sharp bumps).
- Mix applesauce with sour cream and spinach.
- Finely chop the herbs of the tarragon with a knife, add to the resulting mass. Salt it and mix well.
It remains to shift the seasoning into a sauceboat and serve.
Creamy mushroom sauce for chicken
Composition:
- fresh champignons - 0, 25 kg;
- sour cream - 0, 25 l;
- cream - 0, 2 l;
- onions - 100 g;
- garlic - 2 cloves;
- butter - 40 g;
- salt, paprika - to taste.
Method of preparation:
- Wash mushrooms, pat dry with a napkin, cut into small cubes.
- Onion, freeing from the husk, chop with a knife.
- Finely chop the garlic cloves.
- In a deep frying pan, melt the butter, put the onion and garlic in it, and fry them until the characteristic garlic flavor appears.
- Add the mushrooms and fry them together with the vegetables until the liquid released from the mushrooms evaporates from the pan.
- Add sour cream, salt and pepper. Stew mushrooms in cream for 5 minutes.
- Turn the creamy mushroom mixture into a homogeneous mass using an immersion blender.
- Dissolve the sauce with cream.
- Boil seasoning to desired consistency, warming it over low heat and stirring with a wooden spatula.
It is preferable to use this option of sour cream warm as a gravy, but no one will be offended if you cool it and serve it separately.
Sour cream sauce can be served to the chicken separately or used as a gravy. The method of its use depends on what recipe it was prepared for. Some varieties of this liquid seasoning are versatile, they can be served hot or cold.
