Step-by-step recipe for stewed chicken with sour cream: a list of products and rules for preparing a hearty meat dish. Video recipes.
Chicken stew with sour cream is a very tender and juicy chicken meat that is cooked not in the oven, but in a pan. And to make the meat perfect, we will definitely cover it with a lid that fits snugly to the dishes, but at the same time has a hole for removing excess steam. You can also use a multicooker. It has a special extinguishing function.
For this recipe, take chicken legs. In the process of stewing, they retain their shape well and look very appetizing when finished. We use the product fresh or thawed. If desired, you can take 8 wings or one breast. The wings will be more juicy and fatty, but with less meat, and the breast will be drier and leaner.
An obligatory addition is onions. Its juice soaks meat well, gives it a special taste and aroma.
An important component is sour cream sauce, in which we will stew the meat. We cook it with water and flour, so that during the heat treatment it becomes thicker and richer.
As for flavoring additives, we traditionally use salt and pepper, as well as curry powder, which will not greatly affect the taste, but will give the dish a strong and bright aroma. The following is a complete recipe with a photo of stewed chicken with sour cream.
- Caloric content per 100 g - 101 kcal.
- Servings - 3
- Cooking time - 25 minutes
Ingredients:
- Chicken legs - 2 pcs.
- Bulb onions - 1 pc.
- Sour cream - 6 tablespoons
- Vegetable oil - 30 g
- Salt - 5 g
- Curry - 1 tsp
- Black pepper - 1/3 tsp
- Water - 1 tablespoon
- Flour for the sauce - 1 tablespoon
Step by step cooking stewed chicken with sour cream in a pan
1. First of all, prepare the chicken. We wash, cut off excess fat and skin. We cut each leg into the lower leg and thigh at the joint. Season the meat with salt, ground pepper and curry powder - rub well over the entire surface. Peel the onion, rinse and chop coarsely with a knife. We combine both ingredients. Now you need to rinse well with your hands so that the onions quickly let out the juice and soak the meat.
2. Add 1 tablespoon of sour cream. Mix everything and rub it with your hands. We leave to marinate for half an hour. This period can be extended up to 24 hours. During this time, the onion pieces and meat will become more tender and juicy.
3. Heat vegetable oil in a frying pan and fry the onion and meat in it for several minutes. The fire should be high to create a crispy crust on the chicken, which will help preserve the juiciness of the product. The onions should also brown. There is no need to bring it to readiness at this stage. You can limit yourself to 3-5 minutes of frying.
4. Next, prepare the sauce. In a deep bowl, combine the flour with water until smooth, so that all the lumps disperse. Then add sour cream and stir well.
5. Pour the finished sour cream sauce into the pan. Cover with a lid and simmer over low heat until the meat is cooked for about 35-45 minutes. In the process, turn the pieces over 2-3 times so that they cook evenly. We check how well the meat is stewed with a knife: we make a deep cut. If pink juice flows out, then the cooking time needs to be extended by another 10 minutes.
6. As a side dish, rice boiled in salted water with the addition of bay leaves is excellent. We use it to serve the dish by placing it on the bottom of the plate. Put a couple of pieces of chicken on top and decorate with fresh herbs.
7. Juicy and tender stewed chicken with sour cream in a pan is ready! Serve separately the remains of sour cream sauce thickened during stewing and sliced vegetables or pickles.
See also video recipes:
1. The most delicious chicken in sour cream
2. Recipe for chicken in sour cream
