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Chicken stewed in sour cream
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.
How to cook Chicken stewed in sour cream
Step 1
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
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
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
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
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
Arrange the finished chicken stewed in sour cream on portioned plates and serve immediately. For garnish, you can offer boiled potatoes or rice.
Chicken stewed in sour cream - FAQ About Ingredients, Baking Time and Storage
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