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

  1. Prepare everything according to the list. I used skinless and boneless chicken thighs. You can use your thighs with skin.
  2. Cut the peeled onion into small cubes. Rinse the mushrooms and cut them into medium slices.
  3. Heat vegetable oil in a frying pan, put onion and mushrooms and fry, stirring occasionally, for 4-5 minutes.
  4. Rinse the chicken thighs and rub with paprika, salt and black pepper.
  5. Pour buckwheat in a saucepan with water and cook over low heat for 20 minutes, until tender.
  6. Then add mushrooms and onions to the buckwheat porridge, add salt and ground pepper to taste. Stir everything.
  7. Turn the oven 180 degrees to preheat. Prepare a large baking dish. Put all the porridge in the mold.
  8. Lay chicken thighs on top of the porridge.
  9. Pour cream over everything.
  10. 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.
  11. 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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