Composition / ingredients
Step-by-step cooking
Step 1:
How to make chicken in sour cream sauce with garlic? Prepare the ingredients. Optionally, you can use a chicken fillet or a whole bird, cut into portions. I'm going to cook fillets. Pre-defrost the chicken fillet if it has been frozen. Wash it, dry it on a paper towel and cut it into small pieces.
Step 2:
Peel the onion and cut into small cubes. I used red onions, but the usual onion will do.
Step 3:
Heat the vegetable oil in a frying pan. Put the prepared onions and chicken pieces into it. Fry them together over medium heat until the chicken meat is white and the onion is transparent, about 5 minutes.
Step 4:
Peel the garlic cloves and pass them through a press or grate them on a fine grater.
Step 5:
Put a piece of butter in another frying pan or in a saucepan with a thick bottom and melt it over low heat.
Step 6:
Add wheat flour, mix quickly so that the flour does not gather into lumps. Add garlic and sour cream passed through the press. Pour in some water. Mix everything quickly. Bring the sauce to a boil over low heat, stirring it occasionally with a spatula.
Step 7:
Pour the sauce into a frying pan with chicken fillet and onion. Add spices to taste: salt and ground black pepper, you can add paprika, it will give a pleasant taste and a beautiful shade to the dish. If desired, you can add any more spices. Stir and leave the dish to simmer over low heat, stirring occasionally so that the sauce does not burn to the bottom.
Step 8:
The sauce should boil a little and thicken. If desired, you can add grated hard cheese to it, it will make the gravy even thicker and more fragrant. Turn off the heat, let the chicken stand in the creamy garlic sauce under the lid for 10 minutes. Serve the dish to the table with or without a side dish, sprinkled with chopped fresh herbs on top.
Step 9:
Chicken in sour cream sauce with garlic goes well with almost any side dish, you can also serve it as an independent dish with fresh vegetables and herbs. Enjoy your meal!
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way to defrost chicken read in article about proper defrosting of products .
Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what should I do so that they don't curl up?"
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
- Sour cream with 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
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Paprika - 289 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
