Chicken legs in sour cream sauce in a frying pan

4 servings
55 min

How to put out the chicken in sour cream? Prepare the ingredients according to the list. I cooked chicken legs, but meat can be anything: breast, thighs, legs. It is better to use chilled poultry, but if you bought frozen, then defrost the chicken on the bottom shelf of the refrigerator beforehand. Then wash, dry with paper towels.

Peel the onions and carrots, cut into small cubes. To prevent onion juice from irritating the mucous membrane of the eye so much, rinse the onion and knife with cold water before cutting. If the cutting board is greased with a piece of lemon, it will not absorb the unpleasant onion smell.

Cut the legs into portions, salt, pepper, add curry. Pour refined vegetable oil with a high smoking temperature into the pan. Preheat. How to check if the oil has warmed up enough? Lower the wooden shoulder blade into it, if bubbles have gathered around, start the frying process. Lay out the chicken and fry on both sides until rosy. Transfer to a plate. In the same pan, fry the onions and carrots until soft.

Add the flour to the pan, dilute it with hot boiled water, stir so that there are no lumps. Add sour cream of any fat content and bring to a boil. Sour cream can be replaced with cream or thick natural yogurt.

Place chunks of chicken in the sauce and simmer until tender over a low heat for about 30-40 minutes. How to check readiness? If the meat is easily pierced with a knife, clear juice flows out, then you can remove it from the stove and serve it on the table.

Serve the chicken in the sour cream sauce, sprinkling chopped fresh greens (dill, parsley, green onion feathers) on top. Pickles and marinades are suitable as an addition. You can also cook any side dish - mashed potatoes, pasta, rice, buckwheat. Enjoy your meal!