Poultry meat, cooked in sour cream. How do you prepare a smoked chicken? Chicken liver in sour cream filling

If you want to cook something savourier, sweeter and, at the same time, our kind, chicken, stewed in sour cream, is a sure-fire option. There are so many recipes for this herb that it’s difficult to find the right one.

Particularities of preparation

Regardless of the simplicity of the recipe, chicken stewed in sour cream, not everyone turns out well. The whole point is that not all gentlemen know the little secrets of preparing tasty chicken.

Golovne is the taste of chicken. Since chicken meat has a horny tinge, no bruises on it, and fat without a hint of sauerkraut, with which the unpleasant smell is still present, then this is all to say about the good acidity of the final product. This is a tasty herb, as long as the recipe and preparation technology are perfected.
You can change the caloric content of the finished meat by using Teflon dishes for stewing meat, and in this case a lot of oil is not required. Moreover, the clear coating of frying pans and saucepans allows you to cook without oil. However, in this case, however, when extinguishing, it is necessary to drink enough water or broth.
If you extinguish the trigger with a large amount of sour cream, you don’t need to add more water: the sour cream does not lubricate the trigger, but rather extinguishes it.
To save money, you can quench a whole chicken in sour cream by dividing it into portions. However, do not forget that a chicken breast has fewer calories than the lower part or the chicken.

When choosing a recipe, you need to pay attention not only to the availability of the products used in your recipe, but also to the method of preparation. Some people prefer chicken with the skin, a large quantity of oil, but others, however, give preference to children's food.

Chicken stewed in sour cream with chasnik

trigger – 1.3–1.5 kg;
sour cream – 0.4 l;
water – 0.25 l;
fresh chasnik – 1 head;
tsibul - 0.2 kg;
paprika – 10 g;
Boroshno - 60 g;
dried chasnik – 15 g;
roslinna oliya – how much is needed;
salt for relish.

Cooking method:

Wash the chicken carcass thoroughly and cut it into portions. One carcass can yield at least 12 pieces.
Rub the skin with a mixture of dried chasnik and paprika.
Lubricate the trigger on low heat, turning the pieces hour after hour, so that the smell does not burn for 20 minutes.
While the trigger is oiled, clean the meat and cut it into small cubes.
Peel the fresh chasnik and finely chop the cloves with a knife.
Mix the tsibul and chasnik with sour cream, add well, add salt to the mixture, dilute it with water or chicken broth. Stir until the mixture becomes homogeneous, without any small lumps.
After the end of the designated time, pour into the cauldron or saucepan with the trigger prepared.
Cover with a lid and simmer for 15 minutes until it boils.

Video recipe from nagodi:

The trigger, extinguished according to the recipe, is coming out even stale. It must be served with a side dish. Rice is the best choice as a side dish, although it can also be paired with potatoes. Apparently, this recipe can be used to extinguish chicken flanks or krill.

Chicken stewed in sour cream with mushrooms

chicken breast fillet – 0.8 kg;
fresh forest mushrooms – 0.3 kg;
sour cream – 0.25 kg;
tsibul - 0.2 kg;
Roslinna oliya – 50 ml;
vershkova butter – 50 g;
salt, spices, herbs - to taste.

Cooking method:

Prepare the mushrooms by sorting them out, cleaning them from the mixture, rinsing them, and soaking them for consumption. You also need to boil the mushrooms in salted water for 20 minutes. When you pick up “gentry” mushrooms, such as boletus mushrooms, you need to soak them and cook them beforehand - just cut them.
Wash the chicken fillet and cut into cubes about one-half centimeter.
Frequently feast the tsibul with puffballs.
In one frying pan, coat 10 pieces of chicken strips with oil, before adding pepper and salt for relish.
In another frying pan with a little butter, fry the mushrooms and zibula. They need to be lubricated until the liquid is steamed.
Mix the chicken with mushrooms and place in a cauldron or deep frying pan. You can also use ceramic pots or baking dishes.
Cover the chicken with mushrooms with sour cream, dry the greens and place in the oven on the second day - there the meat will be simmered in sour cream without adding water. However, since the sour cream is very thick, you can add milk and tops, so the chicken will definitely not burn.

This herb can be served in pots or in portioned baking forms as a stand-alone herb. It is more economical to serve it as hot grass with a side dish of baked potatoes.

Chicken stewed with vegetables in sour cream

chicken - carcass weighing about 1.4 kg;
carrots – 0.2 kg;
tsibul - 0.2 kg;
chasnik – 5 cloves;
potatoes – 0.7 kg;
tomatoes – 0.6 kg;
zucchini – 0.5 kg;
sour cream – 0.2 l;
salt, spices - to taste;
water for consumption.

Cooking method:

After washing the chicken carcass, divide it into pieces. You can immediately take chicken gomilki and quilting.
Peel the potatoes and cut into small pieces.
Scald the tomatoes with dill so that they can be easily peeled. Using a guest knife, cut the meat into small pieces.
Cut the zucchini into cubes, first peeling them, as there is no need, and scooping out the juice from them with a spoon, as the stench is great.
Cut the carrots into thin slices and circles.
Crush the chasnik with a special press.
Peel the cibul and dehull it, cut into slices.
Mix sour cream with sour cream and spices, with a little time.
Mix the vegetables.
Spread the chicken pieces with sour cream and spices and let them marinate on the surface.
Place the chicken in sour cream in a cauldron, place the vegetables there.
Pour a little water into the cauldron, cover with a lid and place on the fire.
Simmer 40 khvilins in a saucepan.

This recipe is good because it doesn’t contain any added olive oil, and it doesn’t require much sour cream. So the herb turns out to be economical and low-calorie. You won’t need a side dish - that’s another advantage.

Chicken stewed in sour cream with vegetables and pecheritsa

chicken fillet – 0.4 kg;
carrots – 0.2 kg;
tsibul - 0.2 kg;
potatoes – 0.8 kg;
fresh pecheritsa – 0.4 kg;
sweet pepper – 0.4 kg;
sour cream – 0.25 kg;
chasnik – 4 cloves;
seasoning for potatoes and sallu – until relished;
parsley – 50 g;
Oil, water - how much you need.

Cooking method:

Wash the chicken fillet and cut into small cubes.
After peeling the zucchini and carrots, cut them into cubes, or even small ones.
Cut the peeled potatoes into medium-sized cubes or slices.
Wash the pepper, peel it, cut into strips.
Cut the pecheritsa into thin slices.
Add 50 ml of sour cream. Take the chasnik and place it in it, mix well.
Pour butter into a heavy saucepan, place carrots and zucchini cubes in it, brush them until soft.
Add potatoes, add olive oil if necessary. Lubricate the potatoes with 5 hvilins.
Place the mushrooms, brush the potatoes with another 10 quilins. In essence, it is no longer lubricated, but extinguished, and the fragments of mushrooms are visible.
Place the pepper, chicken, pour sour cream over everything, as if nothing was added to it. Season and add salt for relish.
Simmer the dish over low heat under the lid for 25 chickens, then stir and add water to the giblets.
Before serving, pour or brush with sour cream mixed with chasnik, sprinkle with finely chopped fresh parsley.

There is no need for a side dish of juicy and rich herb with chicken stewed in sour cream.

Chicken stewed in sour cream is a complete dish that can be served without a side dish, especially when served with vegetables. As a side dish for the eggplant, you can add potatoes or other vegetables, with which the chicken is stewed, or rice, with which the chicken meat is best eaten.

The gentleman of the land wants to pamper this family greatly. Chicken in sour cream in a frying pan is the best way to please your loved ones with a delicious hot meal.

This herb can be prepared in a new way: with mushrooms, vegetables, soy sauce. You can, by experimenting, come up with the best recipe.

Chicken in sour cream with tsibule and mushrooms and chicken steak with chasnik and sour cream

No one will be deprived of the delicious and delicate taste of our poultry and pecheritsy! The juicy chicken with mushrooms is fragrant to overcome the unforgettable hostility towards the family and guests.

Required ingredients:

poultry fillet - 500 g;
salt, coriander, chalked black pepper, nutmeg - for relish;
frozen sliced cookies - 400 g;
tsibulya - 1 pc.;
chasnik - 2 cloves;
Sonyashnikova oleia - 4 teaspoons.

Cooking sequence:

Remove the meat and cut into small pieces.
Clean the tsibul and chop finely. Clean the clock and pass it through pres.
Pour the roslin oil into the frying pan, put the chicken, tsibul and pecheritsi. Lubricate 7 minutes|minutes| over low heat, stirring hour after hour.
After this time, add salt, nutmeg, coriander, pepper. Mix the fermented milk product from the bowl and place it on top of the fillet. Mix well with other products.
Extinguish 20 hvilins on the floor.

Chicken fillet prepared following this recipe goes wonderfully with vegetable salads and greens as a side dish. Delicious!

Trigger with clock

The chasnik with spices and sour cream makes your bird incredibly tasty! The chicken is greased, prepared according to this recipe, everyone enjoys it without guilt!

Required ingredients:

stegentsia chicken - 5 pcs.;
curry, paprika, salt - for relish;
sour cream (fat content - 15%) - 200 ml;
chasnik - 3 cloves;
Sonyashnikova Oliya - 3 tablespoons.

Pokrokov's instructions for preparing aromatic and sieve poultry meat with chasnik:

Stegentsia cut into 2 parts, good vimity.
Lubricate the trigger in hot oil for about a year.
In a warm bowl, mix the fermented milk product, chasnik, salt, paprika and curry. 10 minutes before the steak is ready, add some crazy water. Mix well.

On the side dish, before serving, there will be wonderful potato puree. Delicious!

Chicken fillet in sour cream with chili pepper, rosemary and cilantro

Food lovers will enjoy the unique combination of hot chili peppers and fresh herbs, and the tequila added to this recipe will add a piquant relish to the culinary masterpiece. This vishukana herb in the Latin American style will please any gourmet.

Necessary products:

chicken fillet - 700 g;
fresh cilantro and rosemary - 1 bunch each;
tsibulya - 2 pcs.;
tequila - 50 ml;
black chalk pepper, coriander - for relish;
sour cream (fat content - 15%) - 250 ml;
chalked chili pepper - for relish;
chasnik - 3 cloves;
fresh crepe and parsley for garnish.

How to prepare a culinary masterpiece?

Sequence of actions:

Mash the fillet and cut into small pieces.
Peel the zucchini and cut into rings.
Mix the parsley and chop it finely.
Heat the oil and coat the meat and the sauerkraut in it over medium heat for 10 minutes.
Add tequila, set on fire and continue to cook the bird with the zibule on a medium flame, without covering it with the lid. When half of the light goes out, cover it with a cracker.
Clean the chasnik, pass through a press, add salt, chili pepper, sour cream. Mix all products well.
Pour the removed sumisha over the fillet.
Cook on the field fire 10th century. Serve with polenta, topped with chopped greens. Delicious!

Chicken fillet in sour cream with soy sauce and chicken in sour cream with carrots

This recipe adds a dash of soy sauce, which adds a piquantness and an unmistakable taste.

Products needed to prepare wonderfully tasty poultry:

chicken fillet - 700 g;
Sonyashnikova Oliya - 3 tablespoons;
sour cream (fat content - 15%) - 100 ml;
soy sauce - 50 ml;
salt, curry, melena paprika - for relish.

Cooking sequence:

Dip the fillet, rub it with a paper towel, cut into small pieces.
In a bowl, mix soy sauce, salt, paprika, curry, mix well.
Drizzle the removed sumisha over the meat. Save for 60 hvilins.
Coat the birds in a heated oil for 25 minutes, stirring occasionally.
Remove from the fire, season with sour cream. Serve hot.

Chicken in sour cream with carrots

The chicken in sour cream with carrots is ready to finish simply, and its delicate taste is enjoyed by everyone without guilt. And fresh carrots and greens, chop this herb with cinnamon for health, the leftovers will contain a large amount of vitamins.

Required ingredients:

chicken fillet - 600 g;
carrots - 3 pcs.;
salt, black chalk pepper, thyme - for relish;
Sonyashnikova oleia - 4 teaspoons;
fresh parsley and parsley - 1 bunch each;
chasnik - 1 clove;
water - 100 ml;
sour cream (fat content - 15%) - 100 g;
boron - 1/2 teaspoon.

Instructions for preparing poultry meat:

Shred the chicken and cut into small pieces.
Peel the carrots and grate them into a large grater.
Coat the meat of your poultry with a 10-inch length of roasted oil.
Add carrots to the fillet, cook on low heat for 5 minutes|minutes|.
Pour water into the frying pan. Extinguish the trigger on the floor for 7 minutes.
Mix the parsley thoroughly and finely chop it.
Add salt, pepper, thyme, herbs. Mix well.
Clean the watch book and pass it through pres.
In a warm bowl, mix sour cream, beetroot, and chasnik. Remove the sumish, add to the fillet, stir, cover with a lid. Cook on low heat for 5 minutes|minutes|.

Some gentlemen will always want to prepare varied and savory dishes for their homeland.

Cooking chicken in sour cream in a frying pan will always be perfect: when it comes to dinner, it will look wonderful on the Christmas table.

This sieve and bark herb will be highly appreciated by all relatives and friends. The enchanting aroma of the fire filled the entire household and gathered the whole homeland at one table.

Prepare for satisfaction!

The chicken is stewed in sour cream - this is not a complex herb, which does not require any special culinary skills or expensive ingredients. Sour cream is combined with various spices, and fresh herbs reveal a special aroma. The chicken can be cooked in a frying pan, oven, oven, or topped with vegetables, mushrooms or dried fruits.

The tender, aromatic chicken in sour cream sauce is especially suitable for those who crave a dietetic meal. To prepare it, take chilled poultry, rich sour cream, as well as herbs and spices. How to extinguish the trigger in a frying pan, read here. And then you will have a delicious, and incredibly appetizing evening.

Chicken meat;

Two cibulini;

A bottle of sour cream;

Three cloves for the watchmaker;

Two spoons of beard;

Season it, oliya.

Cooking method:

1. Take a whole chicken carcass and divide it into portions. Season the meat with salt and other seasonings of your choice.

2. For better greasing, prepare a frying pan with high sides. Heat the oil in it and coat the chicken pieces until golden brown.

3. After that, add shredded beef to the meat, then add a dash of paprika for color and taste. Stir the stock and grease another handful of quills.

4. Mix sour cream with|iz| chop with a clock and place in a frying pan. Pour in water, cover the container and then add meat and 20 pieces of chicken.

If the chicken is prepared using various kitchen utensils, the taste of the finished herb will be unique and special. I immediately prepare the chicken in sour cream in the oven.

Ingredients:

Three cibulini;

A bottle of sour cream;

Salt, spices.

To ensure that the sauce does not become too fatty, the bird carcass must be cleaned of any visible fat, since the oven does not grill and all the fat goes into the sauce.

It’s also not a good idea to use coarse spices in the recipe, as they can overwhelm the subtle flavor of the chicken meat. It is enough to add a little spice herbs, ground pepper and turmeric for the color.

Cooking method:

1. The chicken is cut into pieces, seasoned with spices and filled with 15 pieces.

2. The tsibula is shaken with curls and placed on the bottom of the baking dish.

3. Place chicken pieces on a pillow, pour sour cream over them and bake 30 - 35 pieces in the oven. Temperature – 180°C

It’s easy to prepare sieve and ale korisna to finish the evening meal. For this you need to take a chicken, a few vegetables and simmer everything in sour cream and potatoes. The result is tender chicken meat with a fragrant and spicy side dish.

Ingredients:

Bird carcass;

Six potato bulbs;

Two carrots;

Two cibulini;

A bottle of sour cream;

Spices, olia.

Cooking method:

1. It is better to divide the chicken carcass into small pieces. Cut the potatoes into cubes, shred the cibul, and grate the carrots.

2. Heat a top of butter in a cauldron, and then add the carrots and the cabbage to the top. As soon as the tsibul becomes clear, add chicken shanks, salt, pepper and coat the meat and vegetables for 10 minutes.

3. After this, add potato cubes, add sour cream and mix the mixture. We pour water here, cover the cauldron with a lid and simmer for another 40 minutes.

Stewed chicken with sour cream in a multicooker

A multicooker in the kitchen is a great way to delight your homeland. The languid fruits come out even tender and appetizing. And now we present a simple recipe for preparing chicken meat with sour cream and sweet pepper.

Ingredients:

Morkvina;

Cibulina;

Sweet fleshy pepper;

1.5 bottles of sour cream;

Season it, oliya.

Cooking method:

1. So that the chicken comes out juicy, marinate it. To do this, mix the oil with some spicy herbs and coat the chicken pieces with the mixture.

2. On the multicooker, set the “Frying” mode and cook the meat until golden brown. Then we add the shattered chicken and carrots, coat the chicken with vegetables for another 10 khvilins.

4. After the sound signal, the greens are added to the rub and the herbs are deprived of the herbs for ten hours in the “Reheat” mode.

Added mushrooms

Chicken cooked in sour cream with added mushrooms, often called Russian julienne. And to be honest, the taste and aroma of this herb is in no way comparable to that of a traditional French appetizer.

Ingredients:

Chicken meat;

150 g white mushrooms;

160 ml sour cream;

Cibulina;

80 g soft siru;

Spices.

Cooking method:

1. First of all, boil the white mushrooms for 10 minutes. Then cut them into cubes and coat them with a little butter at the same time.

2. Chop the chicken meat into small pieces and brush until golden brown.

3. Then combine the meat with mushrooms and cybulae, carefully pouring the mixture into small molds. Pour it over the top instead of sour cream and sprinkle with sour shavings. We bake 15 pieces, temperature – 190 degrees.

You can cook the herb not only in the oven, but also in a frying pan. This stewed chicken with mushrooms in sour cream turns out so tasty and appetizing.

Chicken fillet in sour cream-chasnik sauce

The rest of the time, the gentleman spends a lot of time preparing chicken meat with added toppings or sour cream. This is explained by the fact that if you add top sauce, the meat will come out tender and juicy, and the addition of spices will give you a rich and piquant taste.

Ingredients:

Chicken fillet;

Cibulina;

Two cloves for the chasnik;

230 ml sour cream;

Spices.

Cooking method:

1. Cut the chicken fillet into small cubes, cut the cibul into small pieces, and cut the chicken into small strips.

2. While the oil is heated, sauté the fillet until tender, then add pieces of meat and brush them until a golden brown appears.

3. Season the meat with spices, pour in sour cream, cover with a lid and simmer for 10 - 15 minutes.

4. Then let the clock sit and stir again. We drain the grass five times and remove it from the fire.

Cooking with vegetables

Chicken meat goes wonderfully well with any kind of vegetables. If you have a tomato or zucchini in your refrigerator, as well as a jar of sour cream, then you are already ready for a truly delicious evening.

Ingredients:

Chicken meat;

Zucchini;

Morkvina;

Three potatoes;

Sweet fleshy pepper;

Cibulina;

Three watch teeth;

220 ml sour cream;

Salt, spices, herbs.

Cooking method:

1. Chicken meat is cut into portions, vegetables - into small cubes.

2. On the heated olive oil, lubricate the chicken meat, then add the vegetables: potato skin, then cybul, carrots and peppers, and after 5 – 7, tomato, zucchini and spices. Stir, simmer 15 quilins under a closed lid.

3. With sour cream, add greens and chasnik. We pour this sauce over meat and vegetables, simmer the grass for five minutes and let out the fire.

With prunes and sour cream

Prunes are the most abundant dried fruits, which are added to cooked meat herbs.

To relish, the chicken is stewed with dried plums and herbs, cooked in a bagatti; shards of prunes add a subtle “smoked” note to the meat.

If you don’t like the taste of smoked meat, then you can use dried prunes, which will give the herb a sweet taste.

Ingredients:

Poultry meat;

70 g prunes;

Two or three cloves for the chasnik;

Cibulina;

120 ml sour cream;

Spices, oil for greasing.

Cooking method:

1. Chicken meat is cut into small pieces, the cibul is cut into small pieces, the chasnik is shaky, and the dried plum is cut into small pieces.

2. Pour olive oil into a hot frying pan and grease the meat. As soon as some of the chicken pieces become golden brown, we add a tsibula and a chasnik to them. Add salt, spices, sour cream and a bottle of water. Stir and quench 10 quilins.

3. Add pieces of dried plum and prepare the herb for another 15 pieces over low heat.

In the case of prepared similar herbs, instead of taking a hour, you can use chili for dried or fresh appearance.

The store often sells plastics that add a piquant taste to the herb and serve as a decoration.

Don’t hesitate to use cold sour cream to prepare the sauce. It's at room temperature. With it, the sauce does not disintegrate when interacting with hot meat.