When you want to cook something tasty, wholesome and at the same time nourishing in haste, chicken stewed in sour cream is a win-win. Moreover, there are so many recipes of this dish that it is not difficult to find a suitable one.
Cooking Features
Despite the simplicity of the recipes, chicken stewed in sour cream does not work equally well for everyone. The fact is that not all housewives know the little secrets of cooking delicious stewed chicken.
- The main thing is the quality of the chicken. If the chicken meat has a pinkish tint, there are no hematomas on it, and fat without a hint of yellowness, while there is also no unpleasant smell, then all this indicates good quality of the original product. It will make a tasty dish, if only you observe the recipe and cooking technology.
- The use of Teflon dishes to extinguish meat will help reduce the calorie content of the finished dish, because in this case a lot of oil will not be needed. Moreover, the high-quality coating of the pan or pan allows you to cook without any oil at all. However, in this case, it is still necessary to use a sufficient volume of water or broth when quenching.
- If you quench a chicken in a large amount of sour cream, you can barely add water: the chicken will still not be fried in sour cream, but stewed.
- If you wish, you can save the whole chicken in sour cream by dividing it into portion pieces. However, it should not be forgotten that chicken breast is less caloric than its chicken legs or wings.
When choosing a recipe, one should pay attention not only to the availability of the products indicated in it, but also to the method of preparation. After all, some people love chicken with skin, a large amount of oil, others, on the contrary, prefer diet food.
Chicken stewed in sour cream with garlic
Composition:
- chicken - 1, 3-1, 5 kg;
- sour cream - 0, 4 l;
- water - 0, 25 l;
- fresh garlic - 1 head;
- onions - 0, 2 kg;
- paprika - 10 g;
- flour - 60 g;
- dried garlic - 15 g;
- vegetable oil - as required;
- salt - to taste.
Method of preparation:
- Chicken the carcass well, rinse and cut into portions. From one carcass of them should be no less than 12 pieces.
- Rub each piece with a mixture of dried garlic and paprika.
- Fry the chicken on low heat, turning the pieces from time to time so that they do not burn, for 20 minutes.
- While the chicken is roasting, peel the onion and cut it into small cubes.
- Peel fresh garlic and finely chop the teeth with a knife.
- Mix onion and garlic with sour cream, add flour, add salt, mix it with water or chicken broth. Stir until the mass becomes homogeneous, without the slightest lumps.
- After the above time, pour the prepared mixture into the cauldron or pot with the chicken.
- Close the lid and simmer for 15 minutes after the mixture boils.
The chicken stewed according to this recipe turns out to be very fragrant. Serve it with a side dish. Rice is best for garnish, although it also goes well with potatoes. In accordance with this recipe, chicken thighs or wings can be cooked separately.
Chicken stewed in sour cream with mushrooms
Composition:
- chicken breast fillets - 0, 8 kg;
- fresh forest mushrooms - 0, 3 kg;
- sour cream - 0, 25 kg;
- onions - 0, 2 kg;
- vegetable oil - 50 ml;
- butter - 50 g;
- salt, spices, herbs - to taste.
Method of preparation:
- Prepare the mushrooms by sorting them, clearing debris, rinsing, and, if necessary, soaking. Also, mushrooms should be boiled in salted water for 20 minutes. If “noble” mushrooms are used, for example, boletus mushrooms, it is not necessary to soak them and boil them beforehand - just cut them.
- Wash the chicken fillet and cut into cubes of about one and a half centimeters.
- Cut onion into half rings.
- In one pan in vegetable oil, fry the chicken pieces for 10 minutes, pepper and salt them to taste.
- Fry mushrooms with onions in another pan in butter. They need to fry until the excess liquid evaporates.
- Mix chicken with mushrooms and place in a cauldron or in a deep frying pan. You can also use ceramic pots or a baking dish.
- Cover the chicken with the mushrooms with sour cream, sprinkle with herbs and put in the oven for half an hour - there the meat is stewed in sour cream even without adding water. However, if sour cream is very thick, then you can add milk or cream, then the chicken does not exactly burn.
It is possible to serve such a dish in pots or portions for baking as an independent dish. It will be more economical to serve it as a hot dish with a side dish of baked potatoes.
Chicken stewed with vegetables in sour cream
Composition:
- chicken - carcass weighing about 1, 4 kg;
- carrots - 0, 2 kg;
- onions - 0, 2 kg;
- garlic - 5 cloves;
- potatoes - 0, 7 kg;
- tomatoes - 0, 6 kg;
- zucchini - 0.5 kg;
- sour cream - 0, 2 l;
- salt, spices - to taste;
- water - on demand.
Method of preparation:
- After washing the chicken carcass, divide it into pieces. You can immediately take chicken drumsticks or thighs.
- Peel the potatoes and cut into small pieces.
- Scald tomatoes with boiling water to make them easy to peel. Cut the flesh with a sharp knife into medium-sized slices.
- Cut the squash into cubes, after having cleared them, if necessary, and taking out a spoon from them, if they are large.
- Cut carrots into thin circles or semicircles.
- Crush garlic with a special press.
- Peel the onion, cut into half rings.
- Mix sour cream with salt and spices, crushed with garlic.
- Stir vegetables.
- Slice the chicken pieces with sour cream and spices and leave to marinate for half an hour.
- Put the chicken in sour cream in the cauldron, place the vegetables in the same place.
- Pour some water into the cauldron, close it with a lid and put it on a fire.
- Simmer the contents of the pan for 40 minutes.
This recipe is good because it does not provide for the use of butter, and a little sour cream is required. So the dish is economical and low-calorie. Garnish to him is not needed - this is another advantage of it.
Chicken stewed in sour cream with vegetables and champignons
Composition:
- chicken fillet - 0, 4 kg;
- carrots - 0, 2 kg;
- onions - 0, 2 kg;
- potatoes - 0, 8 kg;
- fresh champignons - 0, 4 kg;
- sweet pepper - 0, 4 kg;
- sour cream - 0, 25 kg;
- garlic - 4 cloves;
- seasoning with potatoes and salt - to taste;
- parsley - 50 g;
- vegetable oil, water - as needed.
Method of preparation:
- Wash the chicken fillet and cut it into small cubes.
- Onions and carrots, peeled, also cut into cubes, but very small.
- Cut the peeled potatoes into medium-sized cubes or slices.
- Pepper wash, clean seed, crumble into strips.
- Cut the champignons into thin plates.
- Set aside 50 ml of sour cream. Squeeze the garlic and put in it, mix well.
- Pour butter into a thick-walled pot, put carrot and onion cubes into it, fry them until soft.
- Add potatoes, add oil if necessary. Fry the potatoes for 5 minutes.
- Put the mushrooms, fry the potatoes with them for another 10 minutes. In fact, it will no longer fry, but stew, as the mushrooms will produce juice.
- Put the pepper, chicken, fill it with sour cream, which is not mixed with anything. Season and salt to taste.
- Simmer the dish on low heat under a lid for 25 minutes, stirring it occasionally and adding a little water.
- Pour or brush with sour cream mixed with garlic before serving, sprinkle with finely chopped fresh parsley.
A side dish for this tasty and satisfying dish of chicken stewed in sour cream is not required.
Chicken stewed in sour cream is a complete dish that can be served without a side dish, especially if you extinguish it with vegetables. As a side dish, if desired, you can offer potatoes or other vegetables with which the chicken was stewed, or rice, with which chicken meat is best combined.
