Chicken stewed in a saucepan with sour cream and carrots
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Prepare all the products.
Step 2:
Cut the meat into medium pieces and add salt.
Step 3:
Fry the meat in a saucepan until golden brown.
Step 4:
Rub the carrots on a coarse grater.
Step 5:
Cut the onions into half rings.
Step 6:
Fry vegetables in vegetable oil.
Step 7:
Add sour cream and water, bring to a boil.
Step 8:
Add the vegetables to the chicken in the pan.
Step 9:
Pour a little salt and black pepper. Stir and cook over low heat for 20 minutes.
Step 10:
Serve the stewed chicken to the table in a warm form. Bon appetit!
Calorie content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
