Chicken in sour cream with garlic
Description
The dish is prepared without unnecessary complications. It's perfectly suitable even for a festive table and will not disgrace the most solemn occasion. You can use practically any parts of the chicken for cooking—breast, wings, or even liver—but in my opinion, thighs make the dish the most versatile. The recipe for chicken in sour cream with garlic can easily be adapted to your personal taste preferences; for example, you can use your favorite spices. This chicken goes wonderfully with aromatic Provencal herbs, ginger, or even ordinary onion—just slice it and add to the marinade for a fantastically delicious result! The key is to use the fattiest sour cream you can find—that's the guarantee of success. Serve the finished dish at the table.
Instructions
- 1
Step 1
First, prepare the marinade - add salt, pepper, and paprika to the sour cream, mix well.
- 2
Step 2
Peel the garlic.
- 3
Step 3
Pass it through a press—directly into the bowl with the marinade. Mix once again.
- 4
Step 4
Coat the prepared chicken thighs (that is, washed, dried, and ideally deboned) generously with marinade. Place them in a heatproof dish and spread the remaining marinade on top.
- 5
Step 5
Wrap the dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. The longer the chicken marinates, the faster it will cook later.
- 6
Step 6
Place the pan in a preheated oven at 200°C for about 40-50 minutes, until a delicious golden-brown crust forms.
- 7
Step 7
Place the cooked chicken onto individual serving plates and serve with potatoes, boiled rice, or stewed vegetables.