Composition / ingredients
Step-by-step cooking
Step 1:
How to make chicken in sour cream in a frying pan? Prepare all the products listed on the list. If you have frozen chicken, then take it out of the freezer in advance and leave it at room temperature until it is completely defrosted. Remove the remnants of feathers, if any, scorch the fluff if necessary. Wash the carcass thoroughly and dry it with napkins.
Step 2:
Cut the chicken into portions.
Step 3:
Heat refined vegetable oil in a frying pan with a thick bottom and high edges. Send the chicken pieces to fry. Cook over moderate heat for about 10-15 minutes, until the skin browns.
Step 4:
Then turn the chicken over and fry for another 10-15 minutes until tender.
Step 5:
At this time, prepare the rest of the products. Chop the onion into half rings or large cubes. Cut the carrot into circles or cubes, as you like.
Step 6:
Remove the chicken from the pan. In the oil where the pieces of poultry were cooked, fry the onion and carrot until soft. Do not forget to stir the vegetables periodically so that they do not burn. If required, add a little vegetable oil. It will turn out very tasty if you add 1 tsp of butter to the frying pan when frying.
Step 7:
Put chicken pieces on top of the finished vegetables. Add broccoli as well, if you use it. To make the cabbage soft in the finished dish, blanch it in advance in boiling water for about a minute or two. At this stage, salt the contents of the pan to taste and add dry spices. I used a mixture of Provencal herbs, garlic powder and ground peppers.
Step 8:
Put sour cream on top of the pieces. Gently mix sour cream with vegetables and meat. Reduce the stove to a minimum.
Step 9:
Wash, dry and chop the green onions coarsely. Send the onion feathers to the pan, mix again and leave the chicken for literally two to three minutes, until the sour cream warms up.
To cook chicken in sour cream, you can use any vegetables to taste. With onions and carrots, fry, for example, bell pepper, celery or even zucchini, cut into small pieces.
Bon appetit!
Wash the meat, be sure to dry it with a paper towel, otherwise excessive moisture will not allow it to fry - it will stew.
Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Category II chicken - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Broccoli - 33 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
