We love this dish - fragrant, delicious, homely, with the aroma of mushrooms, with thick gravy and hearty buckwheat porridge. The taste of chicken is more like the taste of good meat. The minimum of oil is only 1 tbsp. l., but it is very satisfying and not hard - offer it to your loved ones - it will be delicious! Are you trying?
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
Ingredients
- 500 gram Chicken thigh fillet
- 1 piece Carrot
- 1 piece Celery petiole
- 150 ml Tomato juice
- 2 packs Buckwheat
- 1 tablespoon Flour
- Greens to taste
- Salt to taste
- Sugar to taste
- Black pepper to taste
- Mushrooms I have dried white
Ingredients
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Instructions
- Cut the fillet into medium pieces, peel and slice the carrots, celery stalk.
- Add dry mushrooms, pour in tomato juice, salt, add sugar and pepper to taste.
- Put the contents into the bowl of the slow cooker, close and cook the chicken for 12 minutes.
- Put the bags of buckwheat into boiling salted water and cook for 20 minutes.
- Rub the flour and butter thoroughly.
- After releasing steam, open the slow cooker and pour flour with butter, mix - the gravy will thicken and there will be no lumps.
- Add the chopped herbs and mix. Peel and slice the bags of buckwheat. Arrange the buckwheat on plates, and put the chicken with vegetables and gravy on top. Serve with pickles - I served with homemade sauerkraut. Enjoy your meal!
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