One of the basic ways of giving juicy dietary meat is juiciness - its serving or co-cooking in sour cream sauce. Most often in fat cream sauces, rabbit and chicken are cooked, we already talked about cooking the first, so this time we'll pay attention to the bird.
Chicken with mushrooms in sour cream
Ingredients:
- chicken fillet - 650 g (about 4 pcs.);
- olive oil - 45 ml;
- butter - 30 g;
- white onion - 90 g;
- flour - 15 g;
- champignons - 260 g;
- garlic cloves - 4 pcs .;
- chicken broth - 240 ml;
- sour cream - 120 ml;
- a branch of rosemary.
Preparation
In a heavy cast-iron frying pan or brazier, we heat the oil and fry it with the chicken breasts pre-seasoned with salt and pepper. When the meat grabs from the outside, but remains damp inside - the bird should be removed from the fire, and in the same frying pan, melt the butter and save on it half-rings of onions with chopped garlic and mushrooms until the mushroom moisture evaporates. Sprinkle the grill with flour, pour broth and sour cream, put a sprig of rosemary. At this stage, the main thing is to control that there are no flour balls that will spoil the final consistency of the sauce. We put the chicken into the creamy contents of the frying pan and send it to the oven with a temperature of 180 ° C. Chicken baked in sour cream in the oven should be ready after 9-12 minutes of baking.
Chicken marinated in sour cream with prunes
Ingredients:
- chicken fillet - 900 g;
- garlic cloves - 2 pcs .;
- prunes - 350 g;
- juice of 1 orange;
- sour cream - 150 ml;
- a mixture of Provan grasses - 3 g;
- white dry wine - 360 ml;
- olive oil.
Preparation
Before you cook a chicken in sour cream, you should make the marinade yourself. For marinade we combine sour cream with Provencal herbs, adding a generous pinch of salt and pepper. We dip into the sour mixture the pieces of chicken fillet and leave it in the refrigerator for at least an hour.
After the time allocated for marinovka, in the saucepan we warm up the oil and fry the kuru on it, until it seizes on all sides. Fill the bird with orange juice, let it evaporate over low heat, and in the meantime, soak prunes in wine, placing dried pods in a sauté pan with alcohol, also in a minimal heat for 15-20 minutes. Add the prunes in the chicken, mix and serve.
Chicken in the sleeve with sour cream in the oven
Ingredients:
- chicken fillet - 480 g;
- white onion - 80 g;
- spinach - 240 g;
- sour cream - 60 ml;
- grated hard cheese - 110 g;
- dried garlic - 3 g;
- mix of Provence herbs - 3 g.
Preparation
We beat off the chicken fillet to a thickness of 0.8 cm. Season with chopped herbs and garlic.
On olive oil, we pass the onions of the onions and put spinach to it. After a couple of minutes, when the greens fade, merge excess moisture and mix the sauce with sour cream and grated cheese. We spread the filling on the chops, turn off into a roll, fix it with toothpicks and bake in a sleeve at 170 ° C for half an hour.
Chicken with potatoes in sour cream
Ingredients:
- chicken thighs - 560 g;
- butter - 65 g;
- flour - 80 g;
- dry white wine - 240 ml;
- sour cream - 500 g;
- milk - 60 ml;
- potatoes - 400 g;
- garlic cloves - 3 pcs.
Preparation
After warming the oven to 180 ° C, season the chicken with sea salt and freshly ground black pepper, and then fry on high heat until a characteristic ruddy crust is formed, but not until it is fully roasted. Put the bird on a plate, and in the same pan, but already on low heat, fry the flour with butter and garlic, and pour to them first wine, and then a mixture of sour cream and milk. Let the sauce thicken and put thin slices of potatoes. Chicken we spread over the tubers and put the dish in the oven. The hen with sour cream in the oven will be ready in an hour.