Chicken
Description
The dish is prepared without unnecessary complications. There are various versions of it: with pork, with turkey meat. Serve the finished dish with a side of pasta, potatoes, or any grain. You can prepare a larger portion and store it in a pot in the refrigerator as a sauce, then reheat it before serving, either separately or together with the main dish. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. Rinse the chicken thighs and remove the bones. Place flour in a separate container. Dredge the meat in the flour and set aside.
- 2
Step 2
2. Heat a deep skillet over medium heat, add the butter and melt. Place the chicken meat in a single layer and sear until browned, about 5 minutes per side. Remove the meat from the skillet.
- 3
Step 3
3. Wash the mushrooms and slice them thickly. Place the mushrooms in a frying pan in a single layer and fry on both sides. Continue cooking until all the liquid has evaporated.
- 4
Step 4
4. Peel and dice the onion. Add the onion to the pan with the mushrooms and sauté for 10 minutes.
- 5
Step 5
5. Pour vermouth into the pan and cook until most of the liquid has evaporated.
- 6
Step 6
6. Pour the broth into the skillet, add tomato paste, bay leaf, and thyme. Return the chicken thighs to the skillet. Cover and simmer over medium heat for 10 minutes, then remove the lid and continue cooking for another 10 minutes, until the chicken is tender and the sauce has thickened.
- 7
Step 7
7. While the chicken is cooking, warm the sour cream in a bowl to room temperature. After the chicken is cooked, take a few spoonfuls of sauce from the pan and add them to the sour cream. Mix until the sour cream becomes warm. Pour this sour cream mixture over the meat in the pan and stir to combine.
- 8
Step 8
8. Serve the dish with boiled pasta.