Chicken and mushroom gravy with sour cream. An exquisite combination of taste - chicken with mushrooms. Recipe for chicken with mushrooms and cheese in sour cream sauce

Chicken with mushrooms baked in the oven with cheese is a hearty dinner and decoration for the holiday table. Find out how to quickly and easily prepare a delicious dish.

Chicken with mushrooms and sour cream: recipe

Fillet baked under a cheese crust in a delicate sour cream and mushroom sauce is the best thing you can make from chicken. For six servings of the dish you will need:

700 g fillet;
300 g mushrooms;
2 onions;
2 cloves of garlic;
salt and seasonings;
vegetable oil;
100 g sour cream;
150 g hard cheese.

If you don't have fillet on hand, use chicken thighs or legs.

Take mushrooms to your taste. Wild mushrooms are suitable: chanterelles, porcini, etc. For quick cooking, champignons are a lifesaver.

Mayonnaise lovers can use it instead of sour cream. This ingredient will add piquancy to the dish. But keep in mind: chicken with mushrooms and sour cream turns out to be lower in calories.

How to cook chicken with mushrooms and sour cream in the oven

Like many other chicken recipes, ours is suitable for the oven: in it the dish turns out juicy and aromatic, and the cheese is baked with an appetizing golden crust.

Let's start cooking:

peel and cut the onion into half rings, fry in a frying pan until transparent;
chop the mushrooms, add to the onion and fry until the liquid has evaporated;
cut the chicken fillet into small pieces, season and rub with garlic;
put the meat in a mold, put the roast on top and brush with sour cream;
grate the cheese and sprinkle it on the dish;
bake in an oven preheated to 200°C.

The dish should be baked for about 40 minutes, and the cheese crust will signal readiness. If you decide to cook chicken in a slow cooker, keep in mind: the cheese layer will melt, but not bake.

If you don't like coarsely chopped onions in your dishes, chop them to your liking. The main thing is that it imbues the dish with flavor and makes the meat soft and juicy.

In your daily diet, a chicken dinner will be complemented by salad and baked potatoes. Serve chicken with mushrooms as a separate dish on your holiday table.

If you have a few pieces of baked chicken leftover, use them as an ingredient in a homemade wrap. It is prepared like this:

take thin pita bread, cut into rectangles;
cut meat with cheese and mushrooms;
use sour cream sauce to soak lavash;
place the meat on pita bread and wrap;
fry the pita bread for a few minutes in a frying pan or grill.

If desired, add vegetables and sauce to the roll.

Delight your loved ones and guests with delicious chicken with mushrooms and cheese. Write the recipe in your cookbook, and it will help you out more than once on weekdays and on holidays.

The proverb “everything ingenious is simple” can be successfully applied to many culinary dishes. One of these “masterpieces” is chicken with mushrooms in sour cream sauce. If you happen to have chicken (any parts), champignons and a little sour cream in your refrigerator at the same time, feel free to cook this dish, you won’t regret it. The meat turns out soft and aromatic, the mushrooms are juicy, and a large amount of sour cream sauce will make any side dish incredibly tasty.

To prepare chicken with mushrooms in sour cream, you need to take chicken, mushrooms, sour cream, onions, salt, spices and herbs, vegetable oil.

The chilled chicken needs to be washed and all unnecessary parts such as bones, cartilage and films trimmed off. The easiest way is to use fillet, but other parts of the chicken will work. You can chop them into very small pieces, select bones, or use whole legs or thighs.

Peel the onion and cut into strips or halves of rings.

Rinse the champignons thoroughly under running water, clean them of debris and soil. Cut into thin slices.

Pour vegetable oil into a hot frying pan for frying. Place the chicken pieces and add salt, stirring, and fry until slightly golden brown. Then pour the meat into the pan.

Now place the mushrooms and onions in the pan, add some salt and fry them over low heat for 5-7 minutes. Mushrooms and onions should become soft.

Now remove the mushrooms from the pan into a saucepan and add sour cream. You can add any spices to your taste. Stir and simmer with the lid closed for 25 minutes over very low heat.

After the specified time, we see that the meat and mushrooms are ready, and in addition there is a lot of delicious sour cream gravy.

Serve chicken with mushrooms in sour cream sauce with any side dish. Serve the dish hot; before serving, you can garnish with fresh chopped herbs.

Bon appetit!

If a family asks for something tasty and quickly, there is no need to immediately run to a pizzeria, sushi bar or some other McDonald's. It’s better to take the simplest ingredients out of the refrigerator and prepare an amazingly tasty and satisfying dish according to a traditional Russian recipe in just half an hour. Meat with mushrooms and sour cream is a classic of Russian cuisine, but to speed up the preparation, the meat can be replaced with poultry. Today it will be chicken thighs. Using a detailed recipe with step-by-step photos, we will quickly prepare stewed chicken with mushrooms in sour cream sauce.

We will need: a package of chilled chicken thighs, frozen honey mushrooms, sour cream, processed cheese, vegetable oil, onions and roots for frying, and some other little things.

In principle, you can use a fairly powerful multicooker with the “Frying” mode. But we will cook traditionally, in a thick-walled cast iron cauldron.

Heat up the cauldron, pour in a couple of tablespoons of vegetable oil and fry the budryshki on both sides until golden brown.

Finely chop the onion, carrots and roots and, moving the fried chicken pieces to the side, pour them into the oil.

Without defrosting, cut the mushrooms into smaller pieces and place them in a cauldron when the vegetables set and begin to “glaze.”

While the mushrooms thaw, release their juice and begin to stew, prepare the future sauce. We don’t have thick, sweet and fatty village sour cream, as required by the old recipe, and regular store-bought 10-15% is pretty sour and separates under the influence of temperature. This means we need to thicken the sauce and add an emulsifier.

Pour a glass and a half of cold water into a glass of blender, add a tablespoon of starch and processed cheese cut into cubes. Starch will make the sauce thicker, and cheese will give it softness, velvety and creamy sweetness.

Add sour cream, beat until a homogeneous mixture is obtained, pepper and salt. The preparation for the sauce should be as thick as kefir and somewhat salty, because we did not salt the chicken or mushrooms.

Pour the sour cream-starch mixture into the cauldron in a thin stream and brew with constant stirring until thickened. Turn the heat to low, cover with a lid and simmer for 10 minutes.

The thick, soft sauce acquired a noble golden color and a sweetish-creamy taste with a pronounced aroma of mushrooms. Season the sauce completely. Since we prepared chicken with mushrooms in sour cream sauce in the tradition of national cuisine, we use the most common spices: bay leaf, ground black pepper, fresh or frozen dill.

The traditional sour cream and mushroom sauce comes with an equally traditional side dish -. Decorate the plate with green onions, and a quick, tasty, satisfying dish according to an old Russian recipe is ready.

500 August champignons;
1 farm (or domestic) chicken (about 1800 g);
300 g bacon or ham;
2 eggs;
2 large onions;
400 g sour cream;
4 tbsp. spoons of vegetable oil;
½ bunch of fresh dill;
½ bunch of fresh parsley;
3-4 cloves of garlic;
1 teaspoon sweet paprika;
1 teaspoon dried thyme (or your favorite seasoning);
salt and ground black pepper - to taste.

Preparation

Start with the bird: wash it under running hot water, remove the internal fat (I leave the skin, it is very tasty when fried). Cut the carcass into pieces: drumsticks, thighs, wings, cut the breast meat into portions, cut the back in half.

Heat the oil in a high-sided frying pan over medium heat and fry the chicken pieces until golden brown. Fry in batches - in 2 or 3 batches, do not do it all together, otherwise the meat will not be fried, but will be stewed.

Place all the fried pieces in a frying pan and add about a glass of hot water.

Salt the chicken meat, add all the spices: thyme, ground black pepper, paprika.

Mix the spices with water a little, bring everything to a boil, boil for a couple of minutes, then turn off the heat.

Meanwhile, prepare another large enough frying pan. Heat 2 tablespoons of oil over medium heat. Add finely diced onion and chopped ham (or bacon). Cook for about 10 minutes, stirring frequently, until the onion is soft and translucent.

While the onions are frying, prepare the mushrooms by peeling them and cutting them into small slices (or quarters). Add the mushrooms to the onions, fry everything together for about 10-15 minutes until the liquid from the mushrooms evaporates. Add minced garlic, stir, then turn off heat.

Break the eggs into a deep bowl, add sour cream and mix these ingredients well. Then add finely chopped parsley and dill, stir again.

Now we need a fairly spacious baking dish or a small deep baking tray. Place the fried chicken pieces into it.

Fill the space between the chicken pieces with fried mushrooms, onions and bacon.

Pour the prepared sour cream filling into the frying pan where the pieces of meat were fried. Mix the sour cream well with the broth and pour this liquid over the products in the baking dish.

The dish is now completely prepared for baking. Place the vessel in an oven preheated to 200 degrees C for 40-45 minutes until a golden brown crust forms on the surface.

Monastic chicken is ready! We take the bowl out of the oven, let it “rest” for 5-10 minutes, and then serve it to the table. A good addition would be mashed potatoes or boiled rice.
Bon appetit!

With mushrooms it turns out very tasty, tender and aromatic. It is worth noting that this dish can be cooked on a gas (electric) stove or in the oven. In addition, it is recommended to additionally make some hearty and simple side dish for such a dinner.

Chicken fillet in sour cream sauce: necessary ingredients for the dish

20% heavy cream - three hundred milliliters;
thick sour cream - one and a half jars;
hard cheese - one hundred thirty grams;
wheat flour - two small spoons;
small onion - 1-2 pieces;
or a whole carcass - one and a half kilograms;
fresh champignons - one hundred and fifty grams;
fresh large carrots - one piece;
leeks, dill and parsley - half a bunch each;
sunflower oil - fifty milliliters;
iodized salt and any ground pepper - at personal discretion.

Chicken in sour cream sauce with mushrooms: processing of the meat product

For such a dish you can use not only fillet. The product should be washed, all skin and any hard elements (bones, cartilage) removed from it, and then cut into medium pieces.

Chicken in sour cream sauce with mushrooms: processing of vegetables and champignons

You can use any mushrooms for this dish, but it is preferable to choose meaty types. It's better to take champignons. They should be rinsed and cut into cubes. Next, you need to take onions, carrots and greens, wash them, peel them and chop them into rings and circles.

The process of making sour cream sauce

To make the chicken juicy and aromatic, it is recommended to cook it together with To do this, pour 20% heavy cream into a separate bowl, add sour cream, chopped herbs, leeks and wheat flour. It is advisable to blend all products using a blender and then leave them aside while the chicken is fried.

Chicken in sour cream sauce with mushrooms: heat treatment of the dish

Processed pieces of chicken fillet, carrots, champignons and onions should be poured into a saucepan, add salt, fifty milliliters of sunflower oil, one half glass of drinking water and pepper. After this, the products must be mixed, wait until they boil and simmer until the broth evaporates. Next, the ingredients need to be fried until a brownish crust appears.

When the vegetables become appetizing and soft, add the previously prepared sour cream sauce to them. Then it is recommended to close the dishes, boil everything for 6 minutes, add grated cheese and remove from the stove.

photo and serving method

It is recommended to serve fillet with vegetables and mushrooms in cream sauce along with some side dish. It can be thin boiled spaghetti or mashed potatoes. In addition, such a fragrant lunch is sometimes presented to the table as a full-fledged hot dish. However, in this case, to accompany the chicken in sour cream sauce, you should additionally make a salad of herbs, olives and fresh vegetables, and also offer guests a choice of wheat or rye bread.