Chicken Stewed with Vegetables in Sour Cream

Tasty chicken with vegetables and gravy. It's great with any side dish. Honestly, I've eaten just the vegetable gravy over spaghetti — so good!

Recipe author

Servings:

Chicken legs (I used boneless thighs; you can use fillets or small pieces on the bone)

Onion

Carrots

Bell pepper

Tomatoes

Garlic

Sour cream (I used 20% fat)

Milk (so the sour cream doesn't curdle while stewing)

Vegetable oil

Salt (to taste)

0.5

Ground black pepper (to taste)

0.5

Fresh herbs

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 10 g

Fats 41 % 9 g

Carbohydrates 14 % 3 g

133 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

The ingredients.
Step 2:

Cut the chicken into not-too-large pieces and fry in preheated vegetable oil. The chicken should brown slightly — about 15 minutes.
Step 3:

Slice the onion into half-rings and add it to the chicken in the pan. Fry the onion until translucent, about 3–5 minutes.
Step 4:

Grate the carrot on the coarse side of a grater and add it to the chicken and onion — another 3–5 minutes.
Step 5:

Cut the bell pepper into strips and add it to the pan too, for about 5 minutes.
Step 6:

Dice the tomato (not too large) and add it to the rest. Simmer for 5 minutes. Once the vegetables release their juices, you can add the garlic (through a press).
Step 7:

Mix the sour cream with the milk (it didn't make it into the ingredients photo) and add it to the chicken and vegetables.
Step 8:

Simmer another 10–15 minutes. Add salt, pepper, and your favorite seasonings to taste.
Step 9:

When everything's done, let it cool a little and add the herbs (fresh or frozen).
Step 10:

Enjoy!