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Chicken soup with pickles

Chicken Azu with Pickles

Chicken with pickles and potatoes — a meat-and-side dish all in one. This is made in the style of Tatar azu, a braised stew, but with chicken instead of the traditional beef or lamb; everything else follows the classic recipe. I left out the garlic, though you can add 1–2 finely chopped cloves if you like. You can also swap the dill pickles for sour pickles. Either way, I recommend using gherkins (small cornichons): they're easy to cut, have thin skins, and stay juicy and crisp — and any azu tastes better with them than with large cucumbers.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken breast

500

Potatoes

500

Pickles

200

Water

100

Pickle brine

Tomato

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 9 g

Fats 16 % 3 g

Carbohydrates 37 % 7 g

88 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather the ingredients. For chicken azu with pickles you'll need chicken breast, potatoes, tomato, pickles (gherkins are best), a little strained pickle brine, water, vegetable oil, ground black pepper, and salt.
Step 2:

Wash the chicken breast, pat it dry, and cut it into batons.
Step 3:

Cut the pickles into batons as well.
Step 4:

Wash the tomato. Cut a shallow X in the bottom and dip it into boiling water for a few seconds, then peel off the skin. Cut the flesh into small cubes.
Step 5:

Heat the vegetable oil in a deep skillet and fry the chicken, stirring, until it's golden.
Step 6:

Add the tomato to the skillet and simmer with the chicken for about 5 minutes. If you like, stir in 1 tablespoon of tomato paste along with the tomato.
Step 7:

Add the pickles and potatoes to the chicken. Season with salt and pepper — go easy on the salt at first, since you'll be adding brine later. You don't want the dish over-salted, so it's better to adjust the seasoning at the end.
Step 8:

Stir everything together well.
Step 9:

Pour the hot water and pickle brine into the skillet. Cover and simmer over low heat for about 20 minutes. Enjoy!

If you use sour pickles instead of dill pickles, the dish will come out sharper and more piquant. You can replace the fresh tomato entirely with tomato paste (3–4 tbsp) or an equivalent amount of canned peeled tomatoes.
Instead of chicken breast, you can use thigh meat — buy it ready-cut or take it off two leg quarters.
This dish comes together fast, so it's a real lifesaver when unexpected guests show up at the door.