Mushroom and chicken breast stew in a multicooker

Ingredients

• 600 g chicken breast
• 1/2 teaspoon salt for the chicken
• 1/2 teaspoon ground pepper
• 45 ml oil
• 4 large onions (600 g)
• 1 pointed pepper
• 500 g button mushrooms
• 1 medium roasted pepper (optional)
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt for the stew and garlic
• 2 heads of garlic
• 45 g sour cream with at least 20% fat
• 45 ml hot cooking liquid from the stew
• 15 g dill

Preparation

1. Remove the skin from the mushrooms, wash them and leave them to drain, then slice them, including the stems. Peel the onion and pointed pepper, wash them and cut them into julienne strips; clean and thinly slice the roasted pepper. Pat the chicken breast dry with paper towels and cut it into portions. 2. Sprinkle the chicken with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Pour the oil into the multicooker, turn it on and set it to FRY for 30 minutes. 3. When the oil is hot, add the chicken and brown it for about 8 minutes, turning the pieces, until they change color. Transfer it to a plate. 4. Add the onion and pointed pepper to the same pot and cook for about 5 minutes, until the onion turns translucent. Add the mushrooms and cook for the remaining time, stirring with a spatula, until they soften and the FRY program ends. 5. Taste the liquid in the pot, then return the chicken and add the roasted pepper and 1/4 teaspoon of salt. Close the lid and set it to STEW for 45 minutes. 6. After about 22 minutes, open the lid and add the thyme, bay leaves and salt to taste. Peel and press the garlic, then mash it with 1/4 teaspoon of salt. Mix it with the sour cream, which you took out of the fridge 15 minutes earlier. 7. When 15 minutes remain on the program, take 45 ml of hot cooking liquid from the pot and gradually stir it into the sour cream mixture, stirring constantly. Slowly pour it into the stew and mix well. At the end, turn off the appliance and add the chopped dill.