Stewed chicken and mushroom sauce is easy and fast to prepare. Even a novice culinary specialist, who has just begun his journey into culinary, can cope with this recipe.
You probably tried this recipe for stewed chicken, or maybe you already tried to cook it yourself. But we still share our views on this dish. In our recipes we use chicken thighs (chicken legs can be used), which a priori gives the dish a juiciness. The chicken will suit any side dish - pasta, mashed potatoes and any porridge.
Ingredients:
Chicken thighs - 3 pcs.;
Mushrooms - 400 g;
Onion - 1 pc.
Sour cream - 300 g;
Spices - curry, ground black pepper, Italian herbs, salt.
Recipe:
Chicken thighs are very profitable meat. It is cheaper than chicken breast and not dry at the same time. Bones that remain will be left for the broth.
So, remove the skin from the chicken and cut it in half, cut the bone. Cut the meat into pieces.
Cut the onion into half rings, and cut the mushrooms into 4 or more pieces. Depends on the size. If you use champignons, then you do not need to pre-wash or peel them, if they are clean. Of course, those mushrooms that have visible dirt should be washed out, but you need to do this wisely so that the mushrooms do not lose their aroma. Wipe them with a wet washcloth.
Put the meat in the multicooker bowl, select the "Fry" mode or the "Baking" mode if there is no frying. Time from 10 minutes. Fry the chicken until it whitens. You will not achieve a crusty crust in a multicooker. Add the spices.
Add onions and mushrooms to the bowl. Fry for another 5-7 minutes.
Add sour cream and water or broth as needed (depending on how thick the broth you want).
Close the multicooker lid and select the "quenching" mode for 35 minutes. This is what the finished dish looks like.
Ready gravy can be served as an independent dish, or as gravy to any side dish - mashed potatoes, pasta or porridge.
Servings Per Container - 4
Cooking time - 40 min.
Per 100 g:
Squirrels - 8.22
Fats - 8.38
Carbohydrates - 1.64
Kcal - 115
