It is possible to save or consolidate the natural and nutritional properties of the products with the help of various sauces. They may not be salty, hot, sweet or sour, high in calories or light..
For dishes from chicken or other poultry, white sauces are usually prepared: Dutch, egg and butter sauce, bread crumbs, asparagus and cauliflower. The sauce gives the main taste to the dish. You can, of course, use ordinary mayonnaise bought in a supermarket in cooking meat, but then the taste will be very different than if the dish was watered with sauce prepared by yourself.
The main ingredient of sour cream is, of course, sour cream. If you add to the composition of an additional variety of products, you can get unusual variations.
|cream fat content of 15-20% –||500 g|
|drinking water –||0.5 l|
|flour –||2 tbsp. l.|
|Chicken –||1 kg|
|bulbs –||2 pcs.|
|sunflower oil –||2 tbsp.|
|spicy herbs –||taste|
|salt and pepper –||taste|
|garlic –||3 cloves|
|Time for preparing: 40 minutes||Calories per 100 grams: 72 Kcal|
Chicken in cream sauce will amaze you with its tenderness and softness.
Chicken carcass rinse under running water. For cooking, the bird is used both as a whole and cut into proportional pieces weighing approximately 150 g. Do as you like..
Fry the meat in a skillet until golden brown.
In a mixer, mix half a liter of water and the same amount of dairy product (sour cream). One glass of such a marinade is poured into a cup and set aside. What is left, add to the stew pan to the bird.
In this sauce, it should be cooked on low heat for about half an hour. Then in the remaining marinade in a glass we add a small spoonful of salt and a large spoonful of flour. All mix and pour into the saucepan.
Then, in sunflower oil, fry the onions to translucency and also send them to the chicken. Cut the garlic finely and add it to the sauce in a quarter of an hour. Simmer another three minutes and turn off..
We spread the meat on a plate, sprinkle it with finely chopped herbs, served on the table. You can treat food in a warm or cool way..
Chicken in tomato and sour cream with garlic
The bird which prepares according to this recipe, due to the fact that it is stewed in sauce, becomes tender and fragrant. Cook it in a sauce consisting of tomatoes and sour cream, with the addition of ginger and garlic.
To prepare you need:
- 3 pieces of chicken legs;
- One medium carrot;
- One centimeter of ginger root;
- One liter jar of tomatoes, canned in its juice;
- Two large spoons of sour cream 15% fat;
- Garlic clove;
- Spices for chicken;
- Dill, parsley, basil and other spices;
- Salt to taste.
Cooking period: forty minutes.
Calories – 47 Kcal per 100 g.
Wash meat with running water. Each piece is blotted with a paper towel. Then cut the chicken into small, even pieces. In the sunflower oil heated to the maximum in a pan, add fresh ginger root, pre-ground in a grater or in a blender, and garlic juice (chop garlic and drain the resulting juice on the knife).
Fry no more than one minute. Then add grated carrot to ginger and garlic, mix everything thoroughly and fry for a minute. In the resulting mass put small pieces of chicken.
Fry for about five minutes. Open a jar of tomatoes marinated in their own juice, peel them, and grind in a blender until smooth. Pour the resulting mass into a skillet with meat, add sour cream.
Add salt, pepper, herbs (can be dried) and simmer for about thirty-five minutes..
Chicken with champignons
Fried chicken is a fairly familiar and everyday dish, so sometimes you want to add some “zest” in order to surprise your household and guests. Champignons add unusual taste to chicken in sour cream sauce, the meat is soft and nourishing.
To prepare you need:
- Chicken carcass per kilogram;
- 100 g fat sour cream (more than 20% fat)
- One pound of fresh, small champignon mushrooms;
- One head of garlic;
- A pinch of ground red pepper;
- Salt at its discretion.
Cooking period: about an hour.
Nutritional value: 88 Kcal per 100 g.
The bird is washed and then wiped with a paper towel so that it dries, cut into small portions. We put the pieces in a cup, add salt, ground pepper to your taste.
Then add the cream mass, so that all the slices are covered with it. Leave to marinate for half an hour at home temperature. While the chicken is soaked with sauce, cook the mushrooms. They need to be well cleaned, rinsed and dried..
Cut off the cap and lay on the bottom of the form to bake in the oven. Put finely chopped garlic in the free space between the caps.
Mushrooms are also slightly salted and pepper. Put the marinated pieces of poultry on the mushrooms on top, pour the dish with fermented milk sauce, in which they are pickled. Shredded paprika rolls over sour cream sauce.
We wrap the dishes with the dish in the frying paper and put in the oven heated to 240 degrees for twenty minutes. Then reduce the temperature by fifty degrees and bake for another twenty minutes..
As soon as the time is out, carefully remove the paper and leave the dish in the oven for about ten minutes, until the appetizing peel appears on the chicken. That’s all! Unusual, and most importantly, a delicious and hearty lunch is ready!
Baked chicken in cheese and sour cream sauce
To prepare this dish, it is best to use the leg of the bird, not the breast. Breasts baked in this way may be a bit dry. A bird cooked according to this recipe will be a great addition to absolutely any side dish..
For cooking, we need the following ingredients:
- 8 pieces of chicken drumsticks;
- 200 g of hard cheese;
- 150 g fat sour cream (22%);
- 3 cloves of garlic;
- A glass of boiled water;
- Salt and seasonings for chicken.
Cooking time: 70 minutes.
Calorie: 131 Kcal per 100 g.
The drumstick must be washed and dried. Those who do not like the skin, can remove it. Remove the bones from the lower leg. This is easy to do in five minutes with a knife. Bones can be used to make broths and soups in the future..
We beat off the meat, but not much, add salt, pepper, spices and spread on a baking sheet or in a special dish in an even layer. Surface must first be lubricated with sunflower or olive oil. Sprinkle chicken with finely chopped garlic.
Cheese three grated, it does not matter, small or large, and cover with an even layer of our poultry. In a separate bowl, prepare the sauce: mix sour cream, water and spices. Pour our dish cooked pouring.
Wrap the form in foil, and if it is a baking sheet, then cover, so that the entire surface is covered. Preheat oven to 200 degrees and put there a fifty minute dish.
Five to seven minutes before the end of time, we remove the foil and give the dish a walk to readiness, with a brown appetizing crust forming on top. The dish is ready – you can serve.
Chicken with vegetables in a slow cooker
Bird stewed with zucchini, very fast, not high-calorie and, most importantly, a hearty lunch. Today, many in the kitchen use a slow cooker that helps to cook healthy foods fast enough..
Composition of products:
- One chicken breast;
- Two medium-sized squash;
- Onions – two heads;
- Sour cream of average fat content – three hundred grams;
- Salt, spices to taste;
- Third cup drinking water.
Cooking time: 60-80 minutes.
Calorie: 119 Kcal per 100 g.
Using a sharp knife, remove the bones from the breast and cut into pieces. If zucchini are early, then they can not be peeled, their skin is soft. Cut them into cubes. Peeled carrots can be cut into slices, or grated, as you like.
Onion cut at its discretion. Heat the saucepan on the stove and add some vegetable oil or olive oil to it. Fry a bird for five minutes. Do not fry the meat until done, just enough to change color.
In order for it to have the same even shade, it is best to use a large saucepan. After that, we shift the breast to the slow cooker. After the chicken fry zucchini in the pan, also not more than five minutes. This time will be enough for them to take in a little oil and the aroma of previously cooked meat..
We send fried zucchini in a slow cooker to the chicken. Also do with carrots and onions. We transfer them to the bowl to other products, add spices to taste. It can be coriander, saffron, pepper, etc..
We salt, we pour in sour cream and water. We install on the crock-pot the “Quenching” program for fifteen to twenty minutes. After the signal the dish is ready.
Serving chicken in sour cream sauce with vegetables is better with rice, and sometimes zucchini in it can serve as an independent side dish.
- When using sour cream in cooking meat, it is best to add it closer to the end of cooking, so that it does not burn;
- Chicken breast should be cooked for no more than forty minutes, as it risks becoming dry and not tasty;
- Should not be very salted meat. Salt pulls out juice from it. If there is salt in the ingredients you use, then consider this when cooking. Perfectly replaces salt soy sauce;
- For cooking poultry dishes, young, thawed meat that has been stored in the refrigerator for no more than two days is best suited;
- As a marinade for poultry kefir, sour cream, mayonnaise, mustard are perfect. Hold the meat in the marinade for an hour and then it will turn out soft and juicy;
- Defrost chicken better at room temperature, so it will not lose its healthy and taste;
- When cooking chicken fillet in sour cream sauce, cooking time should be reduced, as it is rather tender in its structure. Then the meat will be juicy and soft..
Enjoy your meal!