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Fried chicken in sour cream with onions

Pan-Fried Chicken in Sour Cream with Onions

Delicious chicken in a wonderful sour cream sauce! This recipe is the shared handiwork of home cooks the world over. Really, what could be simpler or more natural than chicken in sour cream? It shows up in lots of cuisines, and plenty of people make it — not just women, but men too — because it's ridiculously easy.

Tatiana

Recipe author

Composition / ingredients

Servings:

Chicken

Sour cream

Flour

200

Salt

Ground black pepper

Onions

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 14 g

Fats 44 % 17 g

Carbohydrates 21 % 8 g

232 kcal

GI: 25 / 0 / 75

Cooking method

Cooking time: 45 min

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Take the chicken and cut it into pieces. Any chicken works, and the pieces are up to you — legs, wings, or a whole cut-up bird. If you're feeling flush, use chicken fillet. Fry the chicken pieces in a skillet on both sides, then transfer them to a saucepan. In the same fat, fry the finely chopped onion, then spoon it over the chicken and pour in the fat left in the pan. Set the saucepan over the heat, add a couple of tablespoons of water, cover, and simmer for 20–25 minutes. Stir the sour cream together with the flour — use just a little flour to thicken it, or skip it entirely. Season the chicken with salt and pepper, add the sour cream and a bay leaf, and simmer another 20 minutes. Don't forget to fish out the bay leaf. I don't use extra seasonings so as not to mask the flavor, but I do use red pepper. This dish is gentle enough for kids and for anyone on a mild diet — no heavy seasonings, lean meat, what more could you want? Oh, and for the side: I use mashed potatoes, but more often rice.