Vegetable stew with chicken and sour cream
4 servings
60 minutes
Vegetable stew with chicken and sour cream is a fragrant dish deeply rooted in Russian cuisine. It combines tender pieces of chicken soaked in creamy sour cream sauce with bright and juicy vegetables. Potatoes add heartiness to the stew, zucchini and peppers bring freshness, while tomatoes reveal a richness of flavor. This dish is especially popular in cold weather when one craves warmth and comfort. It is served hot with aromatic herbs that add the finishing touch to the dish. The simplicity of preparation makes the stew an ideal choice for a family dinner, and its rich taste and nutrition will satisfy even the most discerning gourmets.
1
Cut the chicken thighs into portion pieces, slice the onion into half rings, and grate the carrot on a coarse grater. Cut the potato, zucchini, tomatoes, and sweet pepper into small cubes.
- Chicken leg quarters: 3 pieces
- Onion: 1 piece
- Carrot: 2 pieces
- Potato: 5 piece
- Zucchini: 1 piece
- Tomatoes: 3 pieces
- Bell pepper: 3 pieces
2
Heat oil in a pot. Then layer the remaining ingredients in the following order: onion, chicken, carrot, tomato, zucchini, bell pepper, potato.
- Sunflower oil: to taste
- Onion: 1 piece
- Chicken leg quarters: 3 pieces
- Carrot: 2 pieces
- Tomatoes: 3 pieces
- Zucchini: 1 piece
- Bell pepper: 3 pieces
- Potato: 5 piece
3
Pour in a small amount of salted boiling water, cover with a lid, and simmer on low heat for half an hour.
- Water: 150 ml
- Salt: to taste
4
Add sour cream, make holes with a spoon to let the sour cream sink to the bottom, and simmer on low heat until cooked.
- Sour cream 20% fat: 250 g
5
We turn off the heat, sprinkle the stew with herbs on top, and let it sit for about twenty minutes.
- Parsley: 1 bunch
