The first transformation. I removed the skin. The husband and daughter never ate chicken skin and always stripped it, even when it was crispy and fried. And I don't really like boiled skin, but I have several recipes for stuffing it. So I began to remove it from the shins, which I prepared according to this recipe and any other where I stewed chicken. And so, we remove the skin from the shins. It can be sent to the freezer and then used for cooking stuffed legs.
Remove the tendons, clean the bones, lowering the meat down. Set each leg vertically.
And so with each leg.
Cut the mushrooms into small cubes.
Farm mushrooms are usually quite bland mushrooms. I enhance their taste with dry white mushrooms and soy sauce. But soy sauce should be naturally fermented. It is more expensive, but better quality and does not harm your health. This is the third transformation from me.
Pour vegetable oil into a preheated pan. We send not her mushrooms. As soon as the mushrooms begin to secrete juice, add crumbled dry porcini mushrooms to them.
Also, soy sauce.
Wait for the liquid to evaporate and fry until Golden brown. Leave to cool.
Start preparing the filling. Spread the sour cream.
Add salt to it.
And ground black pepper.
Garlic passed through the press.
Tomato paste queue. I made sour cream-tomato. Mine like it better.
Put two Armenian pita bread in the baking dish.
If we use pita bread, we cut off the extra "tails".
Put the prepared shins on the pita bread.
Fill the shins with filling. Send for 60 minutes in the oven, preheated to 180 degrees.
To serve, sprinkle with chopped herbs. I prefer the cilantro.
It turns out the most tender chicken with a very delicious sauce.
The sides come out crispy, and the bottom gets wet, but in combination with the sauce becomes incredibly delicious.
I hope my version will also appeal to her! Savory!