Chicken with Buckwheat Baked in Cream
by Editorial Staff
Chicken with buckwheat, baked in cream, is an ideal variant of a nutritious dish, in which there is both meat and a side dish. The taste is simply amazing, both for porridge and chicken. The cream makes the dish soft. Try it!
Ingredients
- Chicken thighs – 400 g
- Buckwheat – 200 g
- Champignons – 200 g
- Cream 10% – 200 ml
- Hard cheese – 70 g
- Onions – 70 g
- Salt to taste
- Ground black pepper – to taste
- Ground paprika – to taste
- Vegetable oil – 2 tbsp
- Water – 400 ml
Directions
- Prepare everything according to the list. I used skinless and boneless chicken thighs. You can use your thighs with skin.
- Cut the peeled onion into small cubes. Rinse the mushrooms and cut them into medium slices.
- Heat vegetable oil in a frying pan, put onion and mushrooms and fry, stirring occasionally, for 4-5 minutes.
- Rinse the chicken thighs and rub with paprika, salt and black pepper.
- Pour buckwheat in a saucepan with water and cook over low heat for 20 minutes, until tender.
- Then add mushrooms and onions to the buckwheat porridge, add salt and ground pepper to taste. Stir everything.
- Turn the oven 180 degrees to preheat. Prepare a large baking dish. Put all the porridge in the mold.
- Lay chicken thighs on top of the porridge.
- Pour cream over everything.
- Grate the cheese on a medium grater and sprinkle with the chicken thighs. Send the form to the oven preheated to 180 degrees. Bake buckwheat with chicken for 40 minutes.
- Chicken with buckwheat baked in cream is ready. You can serve a chic dish to the table yourself, or add fresh vegetables and herbs to taste.
Enjoy your meal!
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