Chicken liver

Chicken in this sauce turns out to be just magically delicious! Libzha (libzhe) is a national Circassian dish. The word "libzha" is translated as "food", "food". Today we are cooking Djed Libje - chicken stewed in sour cream with flour. Libzhe is a family dish. No holiday can do without it, they cook it just for a family dinner. Traditionally, Libzhe is served with pasta - it's something like a pudding made of corn and semolina, which are first boiled, then cooled and cut into slices like bread.

Ira Tezina

Recipe author

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Composition / ingredients

Servings:

Chicken

1.6

Water (approximate number)

0.5

Onion (1 piece in broth, 2 pieces in sauce)

Garlic (1 clove in broth, 3 cloves in marinade)

Wheat flour (I took it with a slide)

Butter

Sour cream (20% fat content)

Salt

to taste

Ground black pepper

to taste

Greenery

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 11 g

Fats 50 % 13 g

Carbohydrates 8 % 2 g

170 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h 12 min

Step 1:
Chop the processed chicken carcass into portions, rinse and put in a saucepan, add salt, pepper, 1 chopped onion and 1 crushed garlic clove, pour water so that the chicken pieces are all closed, cook for 1 hour on very low heat, periodically removing the foam. Families in the Caucasus are large and it is traditionally customary to cut the chicken into small pieces so that everyone has enough, and even "uninvited" guests got)
Step 2:
Put the boiled chicken pieces into a deep bowl with a slotted spoon, and strain the broth
Step 3:
Chop 3 cloves of garlic, add to the chicken pieces and mix gently, leave to marinate in garlic for about 1 hour, this can be done in advance, if the chicken stays longer in the garlic marinade, it will only become more fragrant!
Step 4:
Meanwhile, cut 2 onions into half rings melt the butter in a deep frying pan or saucepan, fry the onion until golden brown, by the way, you could take 2 times more onions, this would only improve the taste of the dish!
Step 5:
Sprinkle the onion with flour and fry for another 2 minutes, stirring
Step 6:
Add the broth to the saucepan in small portions, stirring gently, until the desired density and cook for 2-3 minutes, then add sour cream and cook for another 2-3 minutes over low heat, stirring occasionally at this stage, you also need to try the sauce for salt and pepper and correct the taste, if required
Step 7:
Put the pieces into the resulting sauce and mix, cover with a lid and warm up for about 5 minutes
Step 8:
Serve hot, sprinkled with herbs

I have a Jed Liege with cornmeal pasta for dinner today, but it's so delicious that I want more and more additives! And if you consider that the chicken can be boiled and marinated in garlic in advance, and before the arrival of the guests to cook only the sauce and warm up, then the dish becomes just a wand-a lifesaver!