Potatoes Stewed with Chicken in Sour Cream Sauce
by Editorial Staff
Chicken fillet and potatoes in a tender sour cream sauce with aromatic spices will win you from the first bite!) Potatoes are stewed with chicken and sweetish white onions with the addition of cream sauce, sour cream, and thyme (thyme). Chicken meat and potatoes acquire an amazing aroma, delicate taste, and juiciness. And also this dish is prepared quite simply, and in just one saucepan, which is very convenient.
Servings: 3
Ingredients
- Potatoes – 500 g (6 pcs.)
- Chicken fillet – 300 g (1 pc.)
- Sour cream 20% fat – 40 g
- Cream 10% fat – 100 ml
- White onion – 200 g (1 large)
- Salt – 1 teaspoon flat (to taste)
- Ground black pepper – 1 pinch (to taste)
- Dried thyme (thyme) – 1 tbsp
- Vegetable oil – 20 ml
- Water (hot) – 400 ml
Directions
- Peel the onion, rinse and cut into small cubes.
- Cut the chicken fillet into small pieces with sides of about 2 cm.
- In a thick-walled saucepan, heat the vegetable oil and fry the onion over low heat for about 5 minutes, until soft.
- Add a chicken fillet to the onion.
- Fry the chicken and onions, stirring occasionally, for about 7 minutes.
- Peel the potatoes, rinse and cut into small cubes or pieces.
- Add the potatoes to the fillet pot.
- We fill everything with hot water (400 ml).
- Cook over low heat, covered for 15-20 minutes, until the potatoes are almost cooked.
- Add salt and pepper to a pot with potatoes and chicken.
- Add sour cream and thyme to the cream.
- We mix everything.
- Add the resulting sauce to the pan to the rest of the ingredients.
- Simmer potatoes with chicken over low heat for another 7-10 minutes.
- Put the potatoes, stewed with chicken in sour cream sauce, in portions, and serve.
Enjoy your meal!
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