Braised chicken with mushrooms in sour cream, recipe with photo. Chicken with mushrooms stewed in different ways. Interesting recipes and cooking rules Chicken stew with mushrooms

Friends, in the cookbook of every housewife there should be recipes for real "men's food". Simple and quick to prepare, bright and appetizing in appearance, with an incredible flavor bouquet, and most importantly, satisfying! Today presents a unique opportunity to learn how to cook such a dish. One of the most popular such dishes is a dish with mushrooms in sour cream.

The taste qualities of chicken and champignons are absolutely not inferior to complex culinary delights. In addition, this dish is incredibly healthy, because, according to doctors, it is more necessary for our health to use chicken meat more often than animal meat.

To stew the food, use fat sour cream or cream. You can take mushrooms not only champignons, but also oyster mushrooms, any dried or canned. Also, to make the dish more satisfying, you can add beans or vegetables to it.

It is important to choose good quality chicken. When buying it, pay attention to the expiration date, which should be no more than 5 days and the inscription on the package “without chlorine”. The color of the chicken should be pink, the internal fat should be yellow, the smell should be pleasant, the skin without bruising and damage.

And I remembered that I did not share with you another recipe for a delicious chicken dish. The chicken according to this recipe is very tender and fragrant. In addition, the cooked dish looks very original. Such a dish is not ashamed to be served at the festive table. Or just cook in a good mood for dinner, thereby delighting your household.

I am preparing this dish today with potatoes for a side dish. But in fact, the side dish can be absolutely anything - you can cook rice, and pasta and vegetables. Yes, basically whatever you want. Let's focus on the main course. I’ll also write how I cooked potatoes, maybe someone wants to cook in the same way.

Chicken fillet with porcini mushrooms in a creamy sauce

We will need (for 4 servings):

• chicken fillet - 4 pieces
• mushrooms - 200-300 gr
• onion - 2 pcs.
• milk - 1 glass
• flour - 1 tbsp. spoon
• lemon - 1/2 part
• butter -50 gr + 50 gr
• vegetable oil - 4-5 tbsp. spoons
• spices - zira, coriander, paprika, rosemary, thyme
• salt, ground black pepper - to taste
• tomato - 1 pc to decorate the finished dish
• fresh herbs - for sprinkling

Cooking:

1. Today I don’t have a ready-made chicken fillet, but I have two chicken breasts. I wash them first, then I cut each breast in half and carefully remove the bone with a very sharp knife. Then I remove the skin from the meat. Everything - the fillet is ready.

2. The finished fillet should be lightly beaten off on both sides. It turned out to be plump, but we need flatter pieces. It is better to beat the fillet through a cling film so as not to damage the structure of the meat. Chicken meat is tender, and the film will protect it well. It is not necessary to beat strongly, it is enough to hit with a hammer 5-6 times on each side.

3. Now you need to salt and pepper each piece on both sides. Rub salt and pepper into the meat. Then sprinkle with spices. Zira, rosemary and coriander need to be crushed in a mortar, mixed with other spices. You can also add dried herbs - basil, oregano or a mixture of Provence herbs. Or you can use ready-made spices for chicken. Leave the chicken fillet to marinate for 20-30 minutes.

During this time, you can start preparing a side dish and a creamy sauce with mushrooms.

4. Peel and cut the onion into half rings. Fry it in vegetable oil for 5 minutes.

5. Prepare the mushrooms. Mushrooms can be used any, both forest and store-bought, such as champignons or oyster mushrooms. If the mushrooms are fresh, then cut them into small pieces. I have frozen, already chopped porcini mushrooms. I don't defrost them first so they don't get soft. I put them in a colander under cold water. After a minute, the mushrooms thawed, another minute or two is needed for the water to glass.

6. Add mushrooms to the onion, and fry everything together for another 6-7 minutes. Salt, pepper. Add 50 gr. butter. Add a tablespoon of flour, fry everything together for 1 minute. Pour in milk. Let it boil while stirring constantly. After boiling, cook for 2-3 minutes, turn off the gas and cover with a lid.

7. Now let's take care of the chicken fillet. It needs to be cut in the form of an "accordion", leaving one edge intact, and from the side of the second, make 4-5 cuts. This will cook the meat faster.

8. In a separate pan, melt 50 gr. butter, and fry the fillet on both sides until golden brown. You need to fry on a fire more than the average, but not at the maximum, otherwise the oil will burn. Fry for 3-4 minutes on each side. Our task is to "seal" all the juice in the chicken meat so that it does not leak out. And this can only be done on a sufficiently large fire.

I fry two fillets. The second portion is two more fillets. If there is not enough oil for the second batch, then you can add another tablespoon. We will no longer use the oil in which we fry the chicken meat. It will darken and become unusable.

9. As soon as the first batch of fillet is fried, remove it from the pan and squeeze lemon juice onto it. About half, another half is left for the second batch.

10. From the pan in which there are mushrooms with sauce, put all the contents on a separate plate. We spread all 4 fried fillets into it and pour mushrooms and sauce on top.

11. Simmer for 25-30 minutes over low heat. If after this time excess liquid remains in the pan, open the lid and boil it to the desired consistency. Here you determine for yourself, someone likes more sauce, someone less.

12. Remove the finished dish from the heat and leave it under a closed lid for 10 minutes so that it rests.

13. In the meantime, let's think about how we will serve the dish. To make it look appetizing and attractive, you can add bright colors. The fillet can be put on tomatoes cut into rounds, and the mushroom sauce can be garnished with lemon and sprinkled with fresh herbs. Or come up with your own original design.

As a side dish, we have fried potatoes and onions.

Potatoes boiled and fried in oil with onions

We will need:

• potatoes - 1 kg
• small onion - 6-8 pcs.
• vegetable oil -0.5 cup
• salt - to taste

Cooking:

1. Peel a small potato and boil in salted water until tender.

2. Drain the water, let it dry a little.

3. Warm the oil and fry the onion and potatoes in it over high heat until golden brown.

4. Put the fried vegetables on a paper towel to drain excess oil.

If you are not a particular fan of fried potatoes, then just boil it. Or make a delicious puree out of it. You can find all the tricks for making delicious mashed potatoes.

This is such an original and take my word for it - we got a delicious dish! Such a dish will not only "feed" us, but also create a good positive mood for the whole evening.

Bon appetit!

Chicken and mushrooms are the most successful combination of products. This wonderful hearty dish is suitable not only for the daily menu, but also for the festive table. And in this article you will learn one of the many options for preparing these products.

Recipe content:
The delicate and neutral taste of chicken meat is perfectly set off by the rich taste of mushrooms. You can use all kinds of sauces for this dish, like cream or tomato. The mushrooms themselves can be alternated depending on the season. Any forest mushrooms are also suitable: chanterelles, aspen mushrooms, and porcini mushrooms, or artificially grown mushrooms: champignons and oyster mushrooms.

Anyone who loves chicken meat knows all the ways to cook it. This is a great dietary product that is marinated, fried, boiled, baked. However, the most delicious dish that remains beyond competition with other heat treatment methods is stewed chicken. This cooking method allows you to fully experience all the amazing taste and tenderness of poultry meat, since in the process of such cooking, all the numerous useful properties are preserved in the chicken to the maximum.

For stewing, according to experienced chefs, a cauldron remains the best dish. It can be a cast-iron or aluminum pan (duckling) with thick walls and a bottom. Despite the fact that many housewives believe that a cauldron is suitable only for pilaf, you can cook many different other delicious dishes in it. It heats evenly and not too quickly, which allows food not to burn and cook gradually. In addition, using a cauldron can significantly reduce oil consumption. In the absence of a cauldron, a stewpan or wok is used, in which the chicken also turns out juicy, fragrant and tender.

• If you decide to add onions to the dish, then the most painless way for the eyes is a jet of water. It is necessary to periodically place a knife blade under it.
• The smell of chicken when stewing can destroy a small slice of an Antonovka apple.
• Spices, especially rosemary and thyme, are recommended to be added at the last moment of stewing. If they are subjected to prolonged stewing, they will leave bitterness in the dish.

• Calories per 100 g - 93 kcal
• Number of servings - 4
• Cooking time - 1 hour

Ingredients:

• Any chicken parts - 500 g
• Champignons - 500 g
• Sour cream - 200 g
• Bay leaf - 3 pcs.
• Allspice to taste - 4 pcs.
• Salt - 1 tsp or to taste
• Black ground pepper - 0.5 tsp or to taste

Cooking chicken stew with mushrooms

1. Wash the chicken parts and wipe well with a paper towel. To make the dish more juicy, I recommend using its more fatty parts, drumstick, wings, thighs. Although chicken fillet is also suitable, only it will have to be marinated in milk or wine beforehand. This will help the meat become softer and more tender.

2. Wash the mushrooms, dry and cut into 2 parts. If the mushrooms are too large, then cut them into 6-8 pieces.

3. Put the cast-iron cookware on the stove, pour in the oil and heat well. Then send the chicken to fry. Set the heat to high and fry the chicken until medium golden. A high temperature will allow the meat to immediately become covered with a crust, which will retain all the juiciness in it.

4. Then add mushrooms to the meat. Do not add mushrooms until the meat is browned. Since champignons release a lot of liquid during frying, and the meat will no longer be fried, but stewed.

5. Fry the food for about 10 minutes and pour in the sour cream. You can replace it with cream or tomato paste. Also put salt, pepper and any spices to taste. I added curry powder and ground red paprika. These spices blend well and complement the taste and aroma of the dish.

6. Bring the food to a boil, lower the temperature and simmer the food under a closed lid for about 40 minutes. At the end of cooking, taste the dish. If any spices are missing, then add.

7. Serve hot chicken with mushrooms with any side dish. Mashed potatoes, boiled cereals, rice or spaghetti are perfect.

See also the video recipe on how to cook chicken with mushrooms.

Chicken is a win-win product. Inexpensive, quick and easy to prepare, always delicious. The only drawback is that chicken can become boring. Mushrooms and onions will help to diversify the chicken dish a little. Here is an easy chicken stew recipe with these ingredients.

Compound:

800 g chicken fillet
400 g jar of canned champignons
2 onions
3 art. tablespoons of vegetable oil
2 tbsp. spoons of flour
1 1/2 cups water
Salt pepper to taste.

Cooking:

Trim the meat from a whole chicken. From a one and a half kilogram carcass, approximately 800 grams of fillet is obtained. It takes about 15-20 minutes to cut. If there is no time or reluctance to mess around, you can chop the chicken into pieces along with the bones or take a ready-made fillet.

In a frying pan (preferably non-stick), pour 1 tbsp. a spoonful of vegetable oil and fry the pieces of chicken in parts. Arrange the pieces so that they do not touch each other. After frying on one side, turn each piece over to the other, also fry and put in a saucepan.

I got three passes. It is a little long, but worth it, the chicken fillet is juicy and tasty. A tablespoon of vegetable oil and rendered chicken fat is enough to fry not only the entire fillet, but also the onion, which we chop and put in the pan after the chicken.

Combine the fried onion with the fillet

There we also dump the mushrooms from the jar along with the liquid, salt, pepper and put on low heat.

Pour two tablespoons of vegetable oil into the pan, heat it up, pour in the flour and immediately stir well so that there are no lumps.

Pass the flour for about a minute, then add one and a half cups of hot water, stir again intensively and cook the sauce over low heat for about five minutes.

We combine the sauce with the main dish, stir and simmer over low heat for 30-40 minutes.

Chicken and mushrooms are the most successful combination of products. This wonderful hearty dish is suitable not only for the daily menu, but also for the festive table. And in this article you will learn one of the many options for preparing these products.
Recipe content:

The delicate and neutral taste of chicken meat is perfectly set off by the rich taste of mushrooms. You can use all kinds of sauces for this dish, like cream or tomato. The mushrooms themselves can be alternated depending on the season. Any forest mushrooms are also suitable: chanterelles, aspen mushrooms, and porcini mushrooms, or artificially grown mushrooms: champignons and oyster mushrooms.

Anyone who loves chicken meat knows all the ways to cook it. This is a great dietary product that is marinated, fried, boiled, baked. However, the most delicious dish that remains beyond competition with other heat treatment methods is stewed chicken. This cooking method allows you to fully experience all the amazing taste and tenderness of poultry meat, since in the process of such cooking, all the numerous useful properties are preserved in the chicken to the maximum.

For stewing, according to experienced chefs, a cauldron remains the best dish. It can be a cast-iron or aluminum pan (duckling) with thick walls and a bottom. Despite the fact that many housewives believe that a cauldron is suitable only for pilaf, you can cook many different other delicious dishes in it. It heats evenly and not too quickly, which allows food not to burn and cook gradually. In addition, using a cauldron can significantly reduce oil consumption. In the absence of a cauldron, a stewpan or wok is used, in which the chicken also turns out juicy, fragrant and tender.

• If you decide to add onions to the dish, then the most painless way for the eyes is a jet of water. It is necessary to periodically place a knife blade under it.
• The smell of chicken when stewing can destroy a small slice of an Antonovka apple.
• Spices, especially rosemary and thyme, are recommended to be added at the last moment of stewing. If they are subjected to prolonged stewing, they will leave bitterness in the dish.

• Calorie content per 100 g - 93 kcal.
• Servings - 4
• Cooking time - 1 hour

Ingredients:

• Any chicken parts - 500 g
• Champignons - 500 g
• Sour cream - 200 g
• Bay leaf - 3 pcs.
• Allspice to taste - 4 pcs.
• Salt - 1 tsp or to taste
• Black ground pepper - 0.5 tsp or to taste

Cooking chicken stew with mushrooms

1. Wash the chicken parts and wipe well with a paper towel. To make the dish more juicy, I recommend using its more fatty parts, drumstick, wings, thighs. Although chicken fillet is also suitable, only it will have to be marinated in milk or wine beforehand. This will help the meat become softer and more tender.

2. Wash the mushrooms, dry and cut into 2 parts. If the mushrooms are too large, then cut them into 6-8 pieces.

3. Put the cast-iron cookware on the stove, pour in the oil and heat well. Then send the chicken to fry. Set the heat to high and fry the chicken until medium golden. A high temperature will allow the meat to immediately become covered with a crust, which will retain all the juiciness in it.

4. Then add mushrooms to the meat. Do not add mushrooms until the meat is browned. Since champignons release a lot of liquid during frying, and the meat will no longer be fried, but stewed.

5. Fry the food for about 10 minutes and pour in the sour cream. You can replace it with cream or tomato paste. Also put salt, pepper and any spices to taste. I added curry powder and ground red paprika. These spices blend well and complement the taste and aroma of the dish.