Chicken with Sour Cream

Name: Chicken with Sour Cream
Ingredients: 700 g chicken meat; salt; 100-150 ml oil; an onion; 2 tablespoons flour; 250 g sour cream; pepper; a bunch of parsley

Meat - Chicken with Sour Cream by Doriana G. - Recipia

Chicken with Sour Cream is made with boiled meat, browned afterward in a pan and covered with a white sauce. Sautéed onion, flour, sour cream and chicken stock make a creamy sauce, while chopped parsley finishes it with fresh flavor and color.

Ingredients

700 g chicken meat
salt
100-150 ml oil
an onion
2 tablespoons flour
250 g sour cream
pepper
a bunch of parsley

Preparation

1. Wash and portion the chicken, then put it on to boil in water with a pinch of salt. Remove the foam that forms. 2. 10 minutes before cooking, take out the meat and let it drain well. 3. Put the pieces in a pan with some of the 100-150 ml of oil and fry them until they are nicely browned on the surface. 4. Finely chop the onion and sauté it separately in the remaining oil. When it softens a little, add the flour and mix well. 5. Leave the mixture for a minute or two, then add the sour cream. Stir and let the sauce come to a few boils. 6. Thin the sauce with the stock in which the chicken boiled, add the pieces of meat and let everything cook for approximately 10 minutes. If the sauce is too thick, add more stock until it reaches the desired consistency. 7. Season with salt and pepper, then sprinkle the chopped parsley on top at the end.

Notes

Free-range chicken may need more time to boil than regular pieces, so check that it is tender before taking it out. Let the pieces drain well, otherwise the oil may splatter when you put them in the pan. Add the stock gradually to the sauce, until it runs thickly off the spoon. If you see that the sauce remains too thin, let it cook a little longer before adding the meat. For a gluten-free version, replace the 2 tablespoons of flour with 2 tablespoons of cornstarch. The dish contains dairy and gluten in its original form. You can serve it with polenta or bread, and the quantity can be increased while keeping the proportion between the meat, sour cream and flour. It keeps in the refrigerator for up to 3 days, in a covered container.