Chicken with mushrooms in cream sauce - how to cook chicken with mushroom sauce, a step by step recipe photos

If the family requests something tasty, and fast, it is not necessary to run urgently to the pizzeria, a sushi bar, or even some McDonalds. Better to get it out of the fridge the most simple products, and just a half hour to cook stunningly delicious and satisfying meal on a traditional Russian recipe. Meat with mushrooms and sour cream - a classic of the national cuisine, but for making the speed of the meat can be replaced with a bird. Today it will be chicken thighs. Using a detailed step by step recipe to make a photo quickly prepare braised chicken with mushrooms in a cream sauce.

We need: packing of chilled chicken bedryshek, frozen mushrooms, sour cream, cream cheese, vegetable oil, onion and roots for zazharki, well, something else on the little things.

Basically, you can use a sufficiently powerful multivarka with "Hot" mode. But we will kuhovarit traditional, thick-walled in the pot, the cauldron.

We heat the kettle, pour a couple tablespoons of vegetable oil and fry budryshki on both sides until golden brown.

Onions, carrots and finely cut roots and moving to fry the chicken pieces aside, pour them into the oil.

Fungi, without defrosting, cut into smaller and spread into the cauldron where the vegetables begin to grasp and "glaze".

While the mushrooms are thawed, let the juice and begin to stew, the future holds the sauce. We do not have a thick, sweet and fatty village sour cream, as it should be according to the old recipe and traditional stores 10-15% fairly acidic and stratified under the influence of temperature. So, we need to thicken the sauce and add an emulsifier. The blender jar pour glass half-cold water, add the starch tablespoon spoon and diced processed cheese. Starch will make the sauce thick and cheese give it a soft, velvety and creamy sweetness.

Add the cream, whipped to obtain a homogeneous mixture, pepper, salt. Preparation for the sauce should be the density of yogurt and a few brackish, because neither the chicken nor the mushrooms we have not salted.

Sour cream-starch mixture was poured into a thin stream and kettle with constant stirring until thickening brew. We translate into a minimum the fire, cover with lid and simmer for 10 minutes.

A thick mild sauce acquired noble golden color and sweet, creamy taste with the aroma of mushrooms. Dressed with the sauce completely. Since the chicken with mushrooms in cream sauce we have prepared in the tradition of Russian national cuisine, the spices and the most common use: bay leaf, black pepper, fresh or frozen dill.

The traditional creamy mushroom sauce relies equally traditional garnish - crumbly buckwheat. Decorate the plate with green onion, and a quick, tasty, rich dish of old Russian recipe is ready.