Chicken stewed in sour cream

Cooking time: 1 h 10 min
Servings: 4-6
Calories: 681.4 kcal
Fats: 51.6
Proteins: 38.3
Carbohydrates: 16.3
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Description

Chicken stewed in sour cream is one of those classic homemade dishes that almost everyone likes. It is prepared very simply and quite quickly, but some details are still worth paying attention to. For example, before stewing a chicken, be sure to fry it: this technique will help preserve the juiciness of the pulp. In addition, this will have a beneficial effect on the taste of the sauce, which will become more saturated. And chicken stewed in sour cream turns out to be very fragrant, for which you should say “thank you” to young garlic, dill and green onions.

Cooking

Step 1

Chicken stewed in sour cream

Prepare the chicken for frying and stewing in sour cream. Wash the carcass, pat dry with a paper towel and cut into portions with a large knife. Salt and pepper to taste.

Step 2

Chicken stewed in sour cream

Dip chicken pieces in flour. Heat up a large frying pan, add melted butter and melt it. Add chicken pieces and fry until crispy on all sides. Transfer to a saucepan or heavy bottomed saucepan.

Step 3

Chicken stewed in sour cream

Peel the garlic and divide into cloves. Crush each with the flat side of a knife. Wash green onions and dill. Cut the onion into rings, dill - finely chop.

Step 4

Chicken stewed in sour cream

Sprinkle chicken pieces in a saucepan or stewpan with garlic and green onions. Pour in very hot water and bring to a boil. Then close the container and simmer the chicken for 30 minutes over low heat.

Step 5

Chicken stewed in sour cream

Add sour cream and dill to a skillet or stewpan with chicken. Salt and pepper to taste. Stir and simmer uncovered over low heat for about 15 minutes more.

Step 6

Chicken stewed in sour cream

Arrange the finished chicken stewed in sour cream on portioned plates and serve immediately. For garnish, you can offer boiled potatoes or rice.

Ingredients

chicken weighing 1.2–1.4 kg - 1 pc.
flour - 80 g
ghee - 3 tbsp. l.
young garlic - 1 head
dill - 150 g
green onions - 100 g
drinking water - 250 ml
sour cream 30-40% - 250 g
salt
freshly ground black pepper

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