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Chicken with mushrooms in a pot in the oven
Instructions
Peel the potatoes from the skin on top, slice them into thin pieces of any shape.
Rinse the thigh; carefully separate the flesh from the bone and cut it into large pieces. It's better to leave the layers of fat and skin, as this will keep the meat juicier.
On the stove, place a frying pan, pour in the vegetable oil, and heat it. Put the meat on the hot surface and fry over high heat for 3 minutes until a golden crust forms. Lightly salt the chicken and season with pepper or other spices of your choice, for example, curry.
Peel the upper layer from the carrot and onion, chop the carrot into sticks, and the onion into cubes. Sauté the vegetables in a separate oiled frying pan for 2 minutes. Rinse the mushrooms, cut them roughly, and add them to the vegetable sauté.
First, evaporate the mushroom juice, then fry the champignons together with the vegetables for another 3 minutes.
Prepare the sour cream sauce. In a blender, combine sour cream, water, salt, and pepper and blend until smooth.
Place all the prepared elements, namely the raw potatoes, fried chicken, vegetables, and mushrooms into the pot, pour over the sauce, stir as best you can, and salt if necessary. Place the pot in a cold oven, then preheat it to 250 degrees. Due to the sudden temperature change, the pot may crack, so be sure to heat the oven after placing the pot inside.
The chicken with mushrooms in a pot in the oven will be ready in about 30-45 minutes. The main thing is that the potatoes are cooked.You can eat the chicken with mushrooms and vegetables directly from the clay pot or transfer the contents to a plate.
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