Chicken with mushrooms in tomato-sour cream sauce

Category: Meat dishes
Chicken with mushrooms in tomato and sour cream sauce

Ingredients

Whole chicken 1 PC
Garlic 2-3 teeth
Bulb onions 2 large
Carrot 2 large
Pickled / salted mushrooms 200-250 gr
Parsley 2 large bundles
Tom. paste 2 tbsp. l.
Sour cream 400 g
Salt, pepper, bay leaf, vegetable oil

Cooking method

  • My family really loves this recipe.
  • Simple, juicy, aromatic and very tasty!
  • And most importantly, this chicken goes well with any side dish: spaghetti, horns, potatoes, porridge ...
  • I cooked everything on the stove, you can do everything in a pressure cooker, but it will take longer.
  • 1. Wash the chicken well and divide it into medium-sized portions. Salt and pepper.
  • 2. Fry the garlic in oil very quickly. Just a few seconds before the crust appears and immediately take it out and throw it away.
  • Chicken with mushrooms in tomato and sour cream sauce
  • 3. In this oil, in which garlic was fried, lightly fry each piece of chicken.
  • Chicken with mushrooms in tomato and sour cream sauce
  • 4. We put everything EITHER INTO THE POTATO if you cook in the oven, OR INTO THE POT OF THE PAN.
  • I did it in the pressure cooker today.
  • Chicken with mushrooms in tomato and sour cream sauce
  • 5. Making the sauce.
  • After the whole chicken is fried, in the same pan, in the same fat, fry the onions and carrots until the onions are transparent.
  • I cut the onion into cubes, rub the carrots on a coarse grater.
  • Chicken with mushrooms in tomato and sour cream sauce
  • 6. I cut the mushrooms into cubes, put them in a colander so that the excess pickle is stacked. I almost always cut half a half-liter jar.
  • You can take any pickled mushrooms, for example, champignons from any store. Or salted, such as milk mushrooms, etc.
  • This year I have a lot of my own pickled mushrooms. I do with them.
  • Chicken with mushrooms in tomato and sour cream sauce
  • 7. Add mushrooms to refried onions and carrots. I also add two large bunches of parsley there! There should be a lot of greenery! (I now have a lot of frozen parsley with dill, so today I put this mixture of herbs. In the spring and summer I only put parsley)
  • Chicken with mushrooms in tomato and sour cream sauce
  • 8. I continue to fry for another 7 minutes. Then I breed 2 tbsp. l. tomato paste in 100 grams of water. And I add it to the mushroom fry. There is also a pack of 15% fat sour cream. Carcass 5 minutes. Add salt, ground pepper, allspice and bay leaf. Reduce heat and simmer for about 15 minutes. Taste the sauce. It should be moderately salty and peppery! Delicious !!
  • If you are making a sauce with salted mushrooms, then you do not need to add salt!
  • Chicken with mushrooms in tomato and sour cream sauce
  • 9. Pour this sauce over our chicken and mix well. So that each piece is in the sauce.
  • Chicken with mushrooms in tomato and sour cream sauce
  • 10. If doing in the oven, simmer at a temperature of 150-170 degrees for about 40 minutes, stirring occasionally.
  • I'm putting it in the pressure cooker today. EXTINGUISHING mode - pressure 2 - 20 minutes! When finished, turn off the heat, but let the pressure cooker release the pressure on its own.
  • Chicken with mushrooms in tomato and sour cream sauce
  • Bon Appetit!
  • Chicken with mushrooms in tomato and sour cream sauce

The dish is designed for

Full pressure cooker

Time for preparing:

1.5 hours with roasting and preparation

Cooking program:

Quenching.

toffee
inka_kot, Inessa, oh, what a yummy !!! The chicken is clearly tender and fragrant.
please
Yummy!
IvaNova
The chicken is really tender and soft.
I sped up the cooking a bit. I threw the smoking parts into the multicooker without frying. Top with unfried onions, carrots, pickled champignons from a jar and herbs. I poured it with a mixture of water, sour cream and ketchup and turned on the "multi-cook" at 150 degrees for 1 hour. Stir occasionally. A couple of times I had to add some water.
For those who, like me, have never stewed pickled mushrooms, the smell seems very harsh at first. Then he weakens and disappears completely. As a result, we get a soft chicken in an interesting gravy.
And the chicken still had to be fried - the sealed meat is juicier. But I had no time.I'll take it into account for the future.
Thank you!
inka_kot
Girls, thanks! Cook to your health!
Chicken in the oven is incredibly tender, and in a pressure cooker it just melts in your mouth!

IvaNova, I don’t know ... maybe I’m used to it, or maybe I like mushrooms, but after adding mushrooms, my smell becomes just abalde. But I do it mainly with my own pickling / pickling mushrooms. And of course IT IS BETTER TO Fry!

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