Chicken with sour cream sauce

Name: Chicken with sour cream sauce - Olimpia C.
Ingredients: 1 chicken 2 onions 500 g sour cream 1 tablespoon flour salt pepper oil

Meat - Chicken with sour cream sauce by Olimpia C. - Recipia

Chicken with sour cream sauce If I have a free-range chicken and I don't want to cook it all in a soup, chicken with sour cream is one of the recipes I often return to. It seems simple, with ingredients that anyone has on hand. I use the breast and thighs for the main dish, and the rest goes into the soup. The sauce is creamy, not heavy, and doesn't require many adjustments. Quick Info Total time: about 1 hour and 10 minutes Preparation time: minimal Cooking time: 40 minutes boiling + 15-20 minutes frying and sauce Servings: 4 Difficulty: easy Recipe type: main course, suitable for everyday meals Ingredients 1 whole chicken (usually I only use the breast and thighs, the rest can be saved for something else) 2 large onions 500 g sour cream 1 tablespoon flour salt pepper oil (for frying) Preparation method 1. Wash the chicken and cut it into pieces. For this recipe, I usually only use the breast and thighs. 2. Put the meat to boil in salted water, in a large pot. Let it boil for about 40 minutes. Free-range chicken takes longer, while farmed chicken takes less. 3. Once the meat is cooked, take the pieces out onto a plate. Heat a little oil in a pan and quickly fry them on both sides until they get a light crust. They don’t need to stay long, just enough to get a bit of color. 4. Remove the meat and keep it covered so it doesn't dry out. 5. In the leftover oil from frying, add the finely chopped onion. Sauté it over medium heat until it softens without burning. 6. Add the tablespoon of flour and stir quickly to avoid lumps. Let it cook together for a minute, stirring continuously. 7. Pour the sour cream over the onion and flour, mix well. Adjust salt and pepper to taste. 8. Let the sauce simmer on low heat for 5 minutes to thicken. 9. Put the fried meat back into the sauce, cover, and let everything cook for another 10 minutes to combine the flavors. 10. Done, you can serve it directly. Why I make this recipe often I like it because I don’t have to supervise it too much. The boiled chicken doesn’t turn out bland, and the sour cream sauce is not complicated. Leftovers can be used for soup or another recipe. It’s a dish that doesn’t require special ingredients or complicated techniques. Tips and variations Tips If the sour cream is thicker or has a lot of whey, mix it beforehand with a spoonful of water so it doesn’t curdle in the sauce. Don’t fry the meat too long after boiling, as it can dry out. Substitutions Cooking sour cream can be used, but the texture differs slightly from the classic fermented one. If you don’t have white onion, red onion will work too, but it will be a bit sweeter. Variations You can add a little chopped garlic to the sauce, but the classic recipe doesn’t include it. For those who prefer, only chicken breast can be used. Serving ideas It goes well with polenta or mashed potatoes. Simple rice is also an option. Frequently asked questions What kind of sour cream do I use? The best is classic, fatty sour cream, at least 20%. Using cooking sour cream will result in a thinner sauce, but it’s okay. Can I use only breast meat? Yes, but it will be a bit drier than with thighs. I combine, but everyone can do as they prefer. If I don’t have free-range chicken, can I use store-bought chicken? Yes, the boiling time will be shorter, about 25-30 minutes for store-bought chicken. Can I make the sauce thicker? Let it simmer for a few extra minutes without a lid, or add half a tablespoon of flour, but don’t add too much at the beginning. What do I do if my sour cream curdles? The simplest thing is to use fatty sour cream, ensure it’s not too cold when you add it to the pan, and don’t boil the sauce too hard. Nutritional values Estimate for one serving (out of 4): Calories: 500-600 Protein: 35-40 g Fat: 35-40 g Carbohydrates: 6-8 g The sour cream sauce and chicken provide most of the calories and fats. Values may vary depending on the type of sour cream used and the chosen part of the meat. Storage and reheating It can be stored in the refrigerator for up to 2 days. The sauce may thicken when cold, but when reheating on low heat with a spoonful of water, it returns to its original consistency. The dish isn’t as good after freezing, so I don’t recommend freezing it.

Chicken with sour cream sauce

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