Chicken in a pot with sour cream
Description
The dish is prepared without unnecessary complications. As usual, there are several variations for cooking it. For example, you can use either chicken fillet or bone-in chicken. You can use wild mushrooms (the best option—the aroma will be amazing!) or store-bought mushrooms like button mushrooms or oyster mushrooms. Just don't buy loose, frozen Chinese-produced honey mushrooms—they are terribly tough and taste awful. Maybe they work for some dishes, but this recipe for chicken in a pot with sour cream calls for mushrooms with a more tender texture. By the way, fresh mushrooms can be replaced with dried ones—of course, after being boiled, finely chopped, or ground into a dry powder beforehand. Don't worry about the lack of liquid in the recipe—chicken, mushrooms, and vegetables will release plenty of moisture. The sour cream will soak into the dry chicken meat, making it so tender and juicy that you'll definitely want seconds. Serve the finished dish hot.
Instructions
- 1
Step 1
Wash the chicken fillet, dry it, and cut into cubes. If you are using bone-in chicken, remove the skin and cartilage. Chop the poultry into small pieces.
- 2
Step 2
Slice the mushrooms—medium-sized ones into quarters, larger ones into several pieces.
- 3
Step 3
Wash the potatoes, dry them, and cut into small cubes.
- 4
Step 4
Carrots - in slices.
- 5
Step 5
Peel and chop the onion.
- 6
Step 6
And garlic.
- 7
Step 7
Place a layer of chicken meat in each pot. Add vegetables and mushrooms on top. Season with salt and pepper, add a piece of bay leaf to each. Pour in sour cream (the amount depends on the size of the pots, but on average half a cup), cover the pots with lids, and place them in the oven.
- 8
Step 8
Bake at 180°C for an hour. Then open the lids and let the contents of the pots brown slightly (increase the temperature to 200°C). Serve sprinkled with chopped herbs.