Chicken with mushrooms in sour cream

Wash and dry chicken thighs with a paper towel. Season the chicken with salt and ground black pepper on all sides.

Pour a little vegetable oil into a preheated frying pan and put the chicken thighs Fry the meat until golden brown on each side for 5 minutes over medium heat. Put the fried chicken thighs in a separate bowl and cover them with foil so that they do not cool down.

Rinse the champignons well under running water and dry them, spreading them out on a paper towel. Then cut into 4 pieces into medium pieces.

Peel, wash and chop garlic with a press or just finely chop with a knife.

In the same pan where the meat was fried, add chopped garlic. Simmer it over low heat until it has a characteristic smell for one minute and add chopped champignons to it. Fry the mushrooms over medium heat for 5-7 minutes, until they become soft and the liquid from under the mushrooms evaporates.

Add chicken broth to the pan (you can replace it with meat) and mix well.

Also pour sour cream into a frying pan and gently heat everything to a boil. Then reduce the heat to a minimum and boil the sour cream sauce for 5 minutes.

Grate the parmesan on a fine grater and also add to the pan. Mix everything until smooth.

Taste the sauce and season with salt or pepper, if necessary.

Put the chicken thighs back into the pan, pouring the prepared sour cream sauce on top. Cover the pan with a lid and put out the meat and mushrooms together for another 5-7 minutes. Remove the pan from the heat. Let the dish stand for a while.

Fried chicken thighs with mushrooms in sour cream are ready! Decorate the top of the dish with fresh finely chopped parsley and you can serve it on the table! Bon appetit!