Chicken meat is a favorite budget product of many families. Tender poultry meat is universal, which dishes are not prepared from it, replacing pork and veal. Do original recipes suffer? It is difficult to state unequivocally, it is worth first asking the consumers.
Sour cream gravy and sauces better than others emphasize the tenderness of chicken. By adding a few spices, or even dispensing with one garlic, you can cook dinner in about half an hour, besides not worrying too much about the side dish. Serve chicken in sour cream sauce with almost any kind of it, or even just with fresh bread.
General principles for preparing chicken dishes in sour cream sauce
• No matter what and how the dish will be cooked - in a slow cooker, cauldron, oven or in a frying pan, a lot of time will not be spent on this. Preparation of products and the process itself will not take a total of an hour.
• In the cream sauce, the most meaty parts of the carcass or fillet are cooked. It is not necessary that it was a breast; meat can be cut from the lower leg and thigh. Frozen chicken or chilled is also not particularly important. In any case, the chicken stew in sour cream will be tender, juicy and soft.
• Sour cream sauce and meat are first prepared separately and the chicken is first prepared. Its pieces are fried until golden brown in vegetable oil and only after that is poured with sauce. If the dish is supplemented with mushrooms or vegetables, they, like meat, are pre-fried or boiled.
• The sauce is not difficult to make. It does not require preheating. All components are mixed when the chicken is already fried. It should be noted that sour cream is a lactic acid product and can be curdled at high temperatures. Therefore, to obtain a sauce of uniform consistency, sour cream is diluted with water. For a richer flavor, you should use chicken stock.
• Thicken sour cream sauces with flour. It is fried with butter or with onion, then combined with the sour cream mixture.
• It is recommended to add salt and meat separately, in moderation, in order not to spoil the dish. To enrich the taste, use ground pepper or special mixtures for the preparation of poultry dishes. You can tint the sauce by adding curry or ground paprika.
• For a side dish to chicken in sour cream sauce, it is recommended to cook mashed potatoes, boil rice or pasta. Loose porridge made of pearl barley, buckwheat, millet, barley groats goes well with tender pieces of chicken and sour cream.
Stewed Chicken in Sour Cream Sauce with Prunes
Ingredients:
• chicken with bones - one and a half kilograms;
• large carrot;
• 70 gr. pitted prunes;
• large onion head;
• refined oil;
• a glass of low-fat sour cream;
• three leaves of laurel;
• nutmeg, caraway seeds.
Cooking method:
1. You can take a whole bird and chop it into pieces, separate parts of the carcass — thighs, drumsticks, or breast — are also suitable.
2. Place washed, dried pieces of chicken in a bowl. Sprinkle with ground pepper, salt and mix thoroughly.
3. We pour the prunes over with boiling water, decant and, pouring warm water, leave it in it.
4. Thinly chop the onion, transfer to a frying pan with vegetable oil. Add coarsely grated carrots, fry over low heat until tender and transfer to a bowl.
5. In a clean frying pan, pour a new portion of oil, warm and lower the chicken. With intense heating, quickly fry, turning the pieces. Remove when all sides are covered with a golden brown.
6. We put the chicken in a small pot or deep thick-walled pan, the ducklings are ideal for our purposes. We put fried vegetables there too. Add a pinch of nutmeg and cumin.
7. From the bowl with the swollen prunes, drain all the water. Dry the berries, then coarsely chop and shift to the chicken. We spread bay leaves between the pieces and put peas (3-4 pcs.).
8. We breed sour cream with 100 milliliters of water, pour over chicken and place on an intense fire.
9. Bring to a boil, then lower the temperature to a minimum. Stew the chicken in sour cream sauce under a lid for about an hour.
Chicken in sour cream sauce: a tender juicy breast recipe
Ingredients:
• large breast (fillet) - 800 gr.;
• three onions;
• 30 gr. flour;
• chicken broth - 150 ml;
• dill;
• sunflower oil - 2 tbsp. l .;
• 150 gr. sour cream, fat content up to 20%.
Cooking method:
1. Cut the fillet with a sharp knife into small pieces, pepper, moderately add salt and mix well. Put in a pan with warmed oil and quickly fry with frequent stirring. Having browned the chicken well, put it in a bowl.
2. Mix sour cream with water (broth). Finely chop the dill, pour it into a sour cream mixture, add salt and mix thoroughly.
3. In the pan, from the frying of meat, add a little oil and put half the onion rings. Fry until golden brown, sprinkle with flour, mix and pour in the sour cream mixture.
4. Stirring slightly boil the sauce. Bringing to a boil, put pieces of chicken into it and leave it on low heat. Stew, not forgetting to stir occasionally, at least half an hour.
Fried chicken fillet in sour cream sauce with dried mushrooms
Ingredients:
• chicken thighs - half a kilo;
• 25 gr. dried porcini mushrooms;
• large onion;
• 25 grams of flour;
• one and a half glasses of water;
• 100 gr. very oily sour cream;
• vegetable oil - 40 ml;
• 50 gr. sweet cream butter.
Cooking method:
1. About two hours before cooking, wash the dried mushrooms well and leave them, pouring cold water. If the mushrooms are not whole, less time will be required for soaking.
2. Carefully remove the skin from the hips, remove the seeds. Cut the meat into pieces of any size.
3. Pour a spoonful of oil into the pan and add half the cream. Place the pan on a small fire. In a heated mixture of fats, dip the pieces of chicken. Fry until golden, put in a deep saucepan.
4. From a bowl with mushrooms, express through the layers of gauze water. We wash the mushrooms, fill with purified water, in which they were soaked, boil until soft. We cool by taking it out of the broth and cut into slices, and leave 150 ml of mushroom broth for the sauce.
5. Chop onion fry in the remaining butter and vegetable oil. Add the mushrooms and fry until the onion is brown.
6. Sprinkle flour with mushroom roasting, mix well. Pour the broth left into the pan, spread the sour cream. Continuously mixing, bring the sour cream sauce to the very beginning of the boil. We add and taste fried chicken meat to taste. Put on a small fire and leave to stew under the lid. Cook for at least 20 minutes.
Chicken Breast in Sour Cream Mushroom Sauce
Ingredients:
• fresh, medium sized champignons;
• chicken (fillet) - 500 grams;
• flour - 75 gr.;
• half a glass of chicken broth (water);
• onion;
• 70 gr. creamy natural butter;
• 200 gr. oily sour cream;
• a quarter cup of low percentage cream;
• a spoonful of corn oil;
• Dijon mustard.
Cooking method:
1. Cut the fillet into large square pieces. We dry and put in a bag, pour flour here. Tightly closing, shake the packaging well and make sure that all the pieces are covered with flour.
2. In vegetable oil, not allowing to brown, lightly fry the onions. Add thick plates of champignons and continue to fry all together. After waiting for all the moisture from the mushrooms to evaporate, lightly brown them and transfer everything to a bowl.
3. Wash the pan, wipe it dry and place on a small fire. Pour a little vegetable oil, add cream to it and let the mixture warm up well. In a hot mixture of fats, dip the fillet breaded in flour and fry until crusted on all sides. It is important not to overdry, so you should fry the meat quickly, with the maximum heat. Like mushrooms, put chicken in a separate bowl.
4. In a clean frying pan, completely melt a piece of the remaining oil. Scoop the flour with a spoon and sprinkle the dissolved fat with it. Stirring, fry until a subtle nutty flavor appears. The mass itself should acquire a creamy tint.
5. Mix the flour mass with mustard, add sour cream and cream, add. After mixing the sauce well, we put chicken in it and mushrooms fried with onions. Three minutes on low heat.
Oven baked chicken in sour cream garlic sauce
Ingredients:
• drumsticks or hips - 1 kg;
• garlic;
• 250 gr. sour cream;
• 70 ml of milk or cream;
• two onions;
• spices "For second courses of poultry."
Cooking method:
1. We wash the chicken meat with water, dry it and chop off the lower part of the bone with cartilage.
2. On the bottom of the refractory form, we lay out the half rings of the onion, and on top of them we firmly place the legs. We select the capacity so that the chicken lay in one row.
3. Covering the form with a lid or sheet of foil, put in the oven.
4. Crush three large cloves of garlic into sour cream, season with spices, pour milk, salt and stir.
5. After keeping the chicken in the oven for 20 minutes, we take it out, fill it with sour cream sauce and return it for another 25 minutes. This time we are not covering the form.
A simple recipe for stewed chicken in a sour cream sauce for a slow cooker
Ingredients:
• three large legs;
• 90 gr. wheat flour;
• refined oil;
• garlic;
• 20% sour cream - a full glass;
• a spoonful of ground paprika powder.
Cooking method:
1. Rinse the legs and rinse thoroughly, inspect the skin - remove feathers, cut off the rump. You can leave, if desired, be sure to cut out the gland. Chopping, divide the legs into the thigh and lower leg, breading with flour.
2. Pour a thin layer of oil into the multicooker bowl, activate any cooking program. Warming up the fat, dip the chicken into it, brown on both sides. We fry portioned, each time we spread no more than three pieces. To speed up, you can use a large, thick-walled pan.
3. Put in the bowl the fried pieces of chicken and pour sour cream. Add paprika, salt a little, put chopped garlic. Season chicken with pepper, pour hot water and close the lid.
4. Activate the "Extinguishing" option, set the timer to 40 minutes.
Tricks for cooking chicken in sour cream sauce - tips and tricks
• It is preferable to take fat sour cream for the sauce. It should only be fresh, a stale product may “curl” under the influence of high temperature.
• Before lowering the chicken into hot oil, dry the pieces well. If this is not done, red-hot fat in contact with the remains of meat juice or water will be sprayed.
• To chicken quickly browned, fry it only on high heat. A slow process can dry out tender meat.
