Skillet Fried Chicken with Garlic in Sour Cream
A wonderful lunch dish of chicken in garlic sauce. This skillet fried chicken with garlic in sour cream is great for having friends over or for a family gathering. The chicken comes out very tender and fragrant — kids and grown-ups alike love it. It pairs beautifully with home-canned pickles, and with fresh vegetable and herb salads dressed with either sour cream or oil. Give it a try — enjoy!
Cooking method
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Step 1:
For skillet fried chicken with garlic in sour cream, use a whole chicken or its parts — either way, you'll cut it into serving pieces. Along with the chicken, get out the sour cream, sunflower oil, garlic, carrot, spices, and salt.
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Step 2:
Prep the chicken and cut it into serving pieces. Rub it with salt and pepper, or with a chicken seasoning.
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Step 3:
In very hot oil, quickly sear the chicken pieces on all sides, turning them as they cook. The chicken doesn't need to cook through here — the point is just to sear the surface and seal in the juices.
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Step 4:
Peel the garlic and cut it into large slivers.
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Step 5:
Cut the carrot into large sticks too.
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Step 6:
Move the chicken from the skillet to a plate, and in the same oil (now enriched with the rendered chicken fat) sauté the garlic and carrot. A strong garlic aroma will fill the kitchen right away.
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Step 7:
Add the sour cream and milk to the vegetables. (That's what the original recipe called for, but I don't recommend the milk — it will curdle. If the sour cream is too thick, use plain water instead.)
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Step 8:
Let the sauce come to a brief simmer, then season with salt and pepper to taste.
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Step 9:
Now lower the seared chicken pieces into the sour-cream-and-garlic sauce and cover. Simmer over low heat for about half an hour, until cooked through.
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Step 10:
Your skillet fried chicken with garlic in sour cream is ready — serve it hot with any side dish and fresh herbs.
- Skillet fried chicken with garlic in sour cream is a simple everyday dish that's neither hard nor time-consuming to make. It's handy to serve as a main course for lunch with any side: potatoes (fried, boiled, or mashed), buckwheat, rice, or pasta. Just about any side dish goes well with it.
Caloric 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
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 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
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
