Stewed chicken in a frying pan

Soft and juicy, quick and simple, for dinner and for the second! Stewed chicken in a frying pan is a dish that will appeal to both a child and an adult. Onion and carrot gravy sauce has a soft creamy taste due to the addition of sour cream. The dish turns out bright, beautiful, festive.

naniki

The author of the recipe

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Composition / ingredients

Servings:

Chicken

450

Onion

Carrots

Sour cream

Sunflower oil

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 15 g

Fats 56 % 20 g

Carbohydrates 3 % 1 g

241 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to put out a chicken in a frying pan? Take the products from the list. Clean the chicken, remove all excess, wash well and dry with paper towels. Wash and dry the vegetables well as well. Take sour cream of any fat content. Instead of sunflower oil, you can use any vegetable oil for frying.
Step 2:
Chop the chicken into portions.
Step 3:
Heat vegetable oil in a frying pan. Put the chicken pieces on it. Fry them on medium heat on both sides, until a golden crust forms. In the frying process, season the chicken with salt and pepper to taste.
Step 4:
Peel and slice the washed vegetables. I cut it into cubes. You can cut into strips, half rings. And grate the carrots.
Step 5:
Remove the chicken pieces from the pan. Put the vegetables in the remaining oil and fat from the chicken. Fry them over low heat, stirring, until soft, about 5-7 minutes. Add a spoonful of sour cream to the toasting, pour in half a cup of water, mix until smooth. Bring the resulting sauce to a boil, stirring constantly.
Step 6:
Dip the chicken pieces into the resulting sauce. Continue to simmer the dish for 30-40 minutes on low heat under the lid. The exact extinguishing time depends on the power and type of your stove, as well as the size of the chicken pieces. Poultry will be ready in a longer time, as it is tougher than factory poultry. Periodically remove the lid and check if the sauce has boiled off. Top up with hot water if necessary.
Step 7:
The chicken stew in the pan is ready. You can serve it immediately with any side dish or without it.

Stewed chicken in a frying pan is a multi-variant dish, it can be prepared for every taste using various additives of vegetables and spices.

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.

So that during the stewing process the sour cream does not curdle and does not delaminate, pre-mix it with a spoonful of flour in a separate bowl, and then add to the pan. You can replace sour cream with cream of any fat content. But remember, the calorie content of the dish depends on the percentage of fat content of the sour cream or cream you use.

Pierce the meat with a knife: if the knife enters easily and the light juice flows, then it is ready, if the juice is pink or red, you need to continue cooking.