Description
Very simple but delicious dish, with tender chicken meat and magic sauce. Given that the dish is served with a side dish, one chicken is enough for 6 people. Simple, tasty and... cheerful! And garnish, in our many years of experience, choice and rice, and spaghetti, and fried potatoes.
Ingredients
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Spices
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Wine white semi-dry
40 ml
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Sour cream
350 g
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Mushrooms
450 g
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Onion
3 piece
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Carrots
3 piece
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Chicken
1 piece
Cooking
Onion cut into thick slices lengthwise, carrots, quartered lengthwise and cut quarters not thin, about 0.5 cm Mushrooms add water for 10 minutes and carefully squeeze.
Heat 2 tbsp oil in a thick-walled pot with a small diameter, but with high sides. The fire is slightly above average. Put the vegetables in the butter and season with pinch of salt and 1 tsp sugar.
After a minute add the mushrooms and wine. After evaporation of the wine; cook 10 minutes, stirring occasionally, just subtract the heat to medium, no less.
While the vegetables are roasting, cut the chicken into small pieces. I remove all chicken fat and skin always, but this remains at the discretion of cooking. Put the meat in the pan. Mix well, and season with salt and pepper.
When the meat is "white", add to the pan sour cream, and 0.5 tsp Khmeli-suneli or a good pinch of curry that is. Mix well, cover and reduce the heat to low.
Simmer the dish for about 30 minutes, stirring occasionally. At this time, you can do a side dish in taste and preferences. The sauce is a bit thick myself, but if You got too watery sour cream, add a spoon of flour for 5 minutes before end of cooking. At the same time try sauce salt-pepper. On request and availability, you can add nutmeg, quite a bit.
This is a dish I sometimes cook and steam the beef. But in this case it should be cut into thin strips and pre-fry them with flour, at a good fire.
Bon appetit!
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