When you want to cook something tasty, healthy and at the same time satisfying in a hurry, chicken stewed in sour cream is a win-win option. Moreover, there are so many recipes for this dish that it will not be difficult to find a suitable one.

Cooking features

Despite the simplicity of the recipes, chicken stewed in sour cream does not work equally well for everyone. The thing is that not all housewives know the little secrets of cooking delicious stewed chicken.

• The main thing is the quality of the chicken. If the chicken meat has a pinkish tint, there are no bruises on it, and fat without a hint of yellowness, while there is no unpleasant smell either, then all this indicates the good quality of the original product. It will make a delicious dish, if only you follow the recipe and cooking technology.
• The use of Teflon dishes for stewing meat will help to reduce the calorie content of the finished dish, because in this case a lot of oil is not required. What's more, the high-quality coating of the pan or pot allows you to cook without oil at all. However, in this case, you still need to use a sufficient amount of water or broth when stewing.
• If you stew chicken in a large amount of sour cream, you can hardly add water: in sour cream, the chicken will still not be fried, but stewed.
• If you want to save money, you can stew a whole chicken in sour cream, dividing it into portioned pieces. However, it should not be forgotten that chicken breast is lower in calories than its legs or wings.

When choosing a recipe, one should pay attention not only to the presence of the products indicated in it, but also to the method of preparation. Indeed, some are more fond of chicken with skin, a lot of oil, while others, on the contrary, prefer diet food.

Chicken stewed in sour cream with garlic

• chicken - 1.3-1.5 kg;
• sour cream - 0.4 l;
• water - 0.25 l;
• fresh garlic - 1 head;
• onions - 0.2 kg;
• paprika - 10 g;
• flour - 60 g;
• dried garlic - 15 g;
• vegetable oil - how much is required;
• salt to taste.

Cooking method:

• Rinse the chicken carcass well and cut into portions. One carcass should make at least 12 pieces.
• Rub each piece with a mixture of dried garlic and paprika.
• Saute the chicken over low heat, turning the pieces from time to time so they don't burn, for 20 minutes.
• While the chicken is browning, peel the onion and cut it into small cubes.
• Peel fresh garlic and finely chop the cloves with a knife.
• Mix onion and garlic with sour cream, add flour, salt this mixture, dilute it with water or chicken broth. Stir until the mixture is smooth, without the slightest lumps.
• After the above time has elapsed, pour the prepared mixture into a cauldron or pan with chicken.
• Close the lid and simmer for 15 minutes after the mixture boils.

Video recipe for the occasion:

Chicken stewed according to this recipe turns out to be very fragrant. Serve it with a side dish. As a side dish, rice is best suited to it, although it is also combined with potatoes. This recipe can be used to stew chicken thighs or wings separately.

Chicken stewed in sour cream with mushrooms

• chicken breast fillet - 0.8 kg;
• fresh forest mushrooms - 0.3 kg;
• sour cream - 0.25 kg;
• onions - 0.2 kg;
• vegetable oil - 50 ml;
• butter - 50 g;
• salt, spices, herbs - to taste.

Cooking method:

• Prepare the mushrooms by sorting through them, removing debris, rinsing, and, if necessary, soaking. Also, the mushrooms need to be boiled in salted water for 20 minutes. If you use "noble" mushrooms, such as boletus, it is not necessary to soak and pre-boil them - just cut them.
• Wash the chicken fillet and cut into cubes about one and a half centimeters.
• Cut the onions into half rings.
• In one frying pan in vegetable oil, fry the chicken pieces for 10 minutes, before that, pepper and salt them to taste.
• In another skillet, fry the mushrooms and onions in butter. You need to fry them until the excess liquid evaporates.
• Mix chicken with mushrooms and place in a cauldron or deep frying pan. You can also use ceramic pots or a baking dish.
• Cover the chicken with mushrooms with sour cream, sprinkle with herbs and put in the oven for half an hour - there the meat will be stewed in sour cream even without adding water. However, if the sour cream is very thick, then you can add milk or cream, then the chicken will definitely not burn.

You can serve such a dish in pots or portioned baking dishes as an independent dish. It will be more economical to serve it as a hot dish with a side dish of baked potatoes.

Chicken stewed with vegetables in sour cream

• chicken - a carcass weighing about 1.4 kg;
• carrots - 0.2 kg;
• onions - 0.2 kg;
• garlic - 5 cloves;
• potatoes - 0.7 kg;
• tomatoes - 0.6 kg;
• zucchini - 0.5 kg;
• sour cream - 0.2 l;
• salt, spices - to taste;
• water - on demand.

Cooking method:

• After washing the chicken carcass, divide it into pieces. You can immediately take chicken drumsticks or thighs.
• Peel the potatoes and cut into medium-sized slices.
• Scald the tomatoes with boiling water so that they are easy to peel. Cut the pulp with a sharp knife into medium-sized slices.
• Cut the zucchini into cubes, peeling them, if necessary, and removing the seeds from them with a spoon, if they are large.
• Cut the carrots into thin circles or semicircles.
• Crush the garlic with a special press.
• Peel the onion, cut into half rings.
• Mix sour cream with salt and spices, crushed garlic.
• Stir the vegetables.
• Coat the chicken pieces with sour cream with spices and leave to marinate for half an hour.
• Put the chicken in sour cream in a cauldron, place the vegetables there.
• Pour some water into the cauldron, close it with a lid and put on fire.
• Simmer the contents of the pan for 40 minutes.

This recipe is good in that it does not provide for the use of oil, and a little sour cream is required. So the dish turns out to be economical and low-calorie. You will not need a side dish for it - this is another of its advantages.

Chicken stewed in sour cream with vegetables and mushrooms

• chicken fillet - 0.4 kg;
• carrots - 0.2 kg;
• onions - 0.2 kg;
• potatoes - 0.8 kg;
• fresh champignons - 0.4 kg;
• sweet pepper - 0.4 kg;
• sour cream - 0.25 kg;
• garlic - 4 cloves;
• seasoning for potatoes with salt - to taste;
• parsley greens - 50 g;
• vegetable oil, water - as needed.

Cooking method:

• Wash the chicken fillet and cut into small cubes.
• Peel the onions and carrots, also cut into cubes, but very small.
• Cut the peeled potatoes into medium-sized cubes or wedges.
• Wash the pepper, peel it from seeds, chop it into strips.
• Cut the champignons into thin slices.
• Set aside 50 ml sour cream. Squeeze the garlic and put in it, mix well.
• Pour oil into a thick-walled saucepan, place carrot and onion cubes in it, fry them until soft.
• Add potatoes, add oil if necessary. Fry the potatoes for 5 minutes.
• Put the mushrooms, fry the potatoes with them for another 10 minutes. In fact, it will no longer be fried, but stewed, since the mushrooms will begin to secrete juice.
• Put the pepper, chicken, fill it all with sour cream, which did not mix with anything. Season and salt to taste.
• Simmer the dish over low heat under the lid for 25 minutes, stirring it from time to time and adding a little water.
• Before serving, pour or brush with sour cream mixed with garlic, sprinkle with finely chopped fresh parsley.

No garnish is required for this tasty and hearty chicken stewed in sour cream.

Chicken stewed in sour cream is a complete dish that can be served without a side dish, especially if stewed with vegetables. As a side dish, if desired, you can offer potatoes or other vegetables with which the chicken was stewed, or rice, with which the chicken meat goes best.

Vegetables stewed in sour cream are a great alternative to meat dishes. This dish will greatly benefit the body of both an adult and a child. In addition, it is worth noting that the costs of cooking stewed vegetables are completely insignificant. Therefore, we can consider that such a dish is a budget option for lunch or dinner.

In this article, we present several recipes for delicious stewed vegetables in sour cream. We will also describe the subtleties of their preparation.

Carrots, stewed with onions in sour cream - a recipe

This dish can be used as an addition to a side dish or even as a sauce for meat or fish dishes, and its preparation does not take too much time, even a novice cook can handle it.

For cooking you will need:

• 500 g carrots;
• 100 g onions;
• 1 glass of sour cream;
• 2 tablespoons of sunflower oil;
• spices and salt to taste.

Carrots and onions should be peeled, rinsed under running water and chopped. The onions should be cut into half rings, and the carrots should be cut into small cubes. Next, vegetable oil and onions are placed in a saucepan, simmer over the fire for five minutes.

Carrots and spices are added to the onion, kept on low heat for another twenty minutes. Then pour sour cream into the pan, cover and simmer for twenty minutes. Vegetables stewed in sour cream are very soft and juicy. If desired, you can add fresh or dried herbs at the end.

Zucchini stewed in sour cream with garlic - recipe

In the summer season, squash becomes one of the most popular types of vegetables. There are many dishes where they are the main ingredients, but this particular recipe is perfect for a summer table and can delight the whole family.

For the dish you should prepare:

• 2-3 zucchini;
• 2 cloves of garlic;
• 1 glass of sour cream;
• 2 tablespoons of vegetable oil;
• spices, herbs and salt to taste.

Zucchini should be washed well, if necessary, the skin should be peeled and the vegetable should be cut into small cubes. If the zucchini is young, then the skin should not be peeled. Garlic is passed through a press or cut into small pieces. Parsley, dill and young green onions should be finely chopped. Add cilantro or celery if desired.

At the bottom of a preheated stewpan, pour oil, put the zucchini and fry them for five to seven minutes. Then you need to add spices and sour cream to the zucchini. Vegetables stewed in sour cream should be kept on low heat for fifteen minutes, and when ready, add greens and serve.

Conclusion

These insanely simple recipes will come in handy for any housewife who wants to diversify their family's meals. It should be noted that such dishes will be an excellent option for the summer menu, since they are easily digested and do not create a feeling of heaviness in the stomach, which is especially good in hot weather. And also such dishes are suitable for people who, for certain reasons, do not consume meat and fish products.

In general, the principle of stewing different vegetables is not very different. Therefore, if you wish, you can add any other products to the above recipes, for example, tomatoes, eggplants or peppers. From this, the dish will become even tastier, it will acquire the brightness of colors and taste.

The beauty of a dish like vegetables in sour cream is that there is no single recipe for it. All variations on the theme of vegetables are absolutely acceptable, so we cook from what is at hand.

How to cook stewed vegetables in sour cream, read the recipes below.

Stewed vegetables with sour cream

Ingredients:

• potatoes - 500 g;
• carrots - 1 pc.;
• onion - 1 pc .;
• cabbage - 1/2 head of cabbage;
• sour cream - 250 g;
• salt, pepper - to taste;
• greens to taste.

Preparation

Wash potatoes, peel and cut into cubes. In any deep thick-walled saucepan, melt the butter and lay the potatoes, fry them for a couple of minutes, then add half a glass of boiled water and leave the tubers to simmer for 10-15 minutes. After the time has elapsed, put chopped cabbage to the potatoes and simmer for another 10 minutes, then salt and pepper the dish to taste.

In a separate frying pan, saute the carrots and onions until half cooked, add the sautéing to the stewed vegetables and continue cooking until the cabbage becomes soft, then season the dish with sour cream, keep it on fire for another 2-3 minutes, and serve, decorating with herbs.

Vegetables stewed in sour cream

Ingredients:

• zucchini - 1 pc.;
• eggplant - 1 pc.;
• carrots - 1 pc.;
• onions - 1 pc.;
• sour cream - 100 g;
• butter - 2 tbsp. spoons;
• bell peppers - 2 pcs.;
• garlic - 2-3 cloves;
• fresh herbs to taste;
• salt, pepper - to taste.

Preparation

Melt the butter in a frying pan and fry all the vegetables, previously cut into cubes, in it. Once the vegetables are half cooked, season them with salt and pepper and place them in a saucepan. Fill the dish with sour cream, half a glass of boiled water and leave to simmer for 30 minutes. Add greens and chopped garlic 2-3 minutes before cooking.

If you liked our recipes, then try it - simple, quick and original.

Step 1: prepare vegetables and herbs.

Using a knife for cutting raw vegetables, peel the onions, garlic, remove the top layer of the skin from the zucchini, then cut off the stalks from it and bell pepper and gut the last from the seeds. We wash them under a stream of cold running water along with tomatoes and a bunch of parsley. Next, dry the vegetables with paper kitchen towels, and shake the greens over the sink, getting rid of excess liquid.
Then we rub the carrots on a fine or medium grater, and the rest of the vegetables are alternately placed on a cutting board and cut into cubes, zucchini up to 1.5 centimeters, bell peppers, tomatoes, and onions into cubes about 1 centimeter, just finely chop the garlic and parsley. We lay out the cuts on separate deep plates.

Step 2: prepare stewed vegetables in sour cream.

Now we take a small 2 liter non-stick saucepan with a thick bottom, put 1 tablespoon of butter in it and put it on the stove, turned on at the middle level. When the fat melts, pour chopped onions and carrots into it and simmer them, stirring with a wooden kitchen spatula for 5 - 6 minutes until soft.
Then pour 200 milliliters of pure water into the same container, add chopped zucchini, tomatoes, bell peppers and bring the liquid to a boil. Then we reduce the temperature of the stove to the smallest level, cover the pan with a lid and simmer the vegetables until fully cooked, approximately 15 - 20 minutes.


After the required time has elapsed, add 250 milliliters of sour cream, chopped garlic, chopped parsley, salt and black pepper to taste. Stir everything with a kitchen spatula until smooth, cover the pan with a lid again and simmer the vegetables again 5 minutes... Then we turn off the stove and give the aromatic dish the opportunity to brew for 15 minutes... Then we lay out this yummy with the help of a ladle on plates and serve hot.

Step 3: serve vegetables stewed in sour cream.

Vegetables stewed in sour cream are served hot as a side dish or as a main course. If desired, before serving, each serving of vegetables can be sprinkled with chopped hard cheese or any fresh herbs you like. The dish tastes slightly sour - sweet, with a pleasant vegetable aroma. Enjoy!
Bon Appetit!

The set of spices indicated in this recipe can be supplemented with any spices that are suitable for cooking vegetable dishes, such as white allspice, laurel leaf, curry, sage, thyme and many others.

In order for the sour cream sauce to turn out thicker, you should use fatty sour cream or add 1 tablespoon (without a slide) of sifted wheat flour to the pan 5 minutes before readiness.

If desired, the vegetable assortment can be supplemented with such vegetables as eggplants, fresh mushrooms, corn grains.