We love this dish-fragrant, tasty, cozy at home, with the aroma of mushrooms, with thick gravy and hearty buckwheat. The taste of chicken is more like the taste of good meat. Minimum oil-only 1 St l, but very satisfying and not hard-offer your loved ones - it will be delicious! 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
|
|
Instructions
- Cut the fillet into medium pieces, clean and cut carrots, celery stalk.
- Add dry mushrooms, add tomato juice, add salt, sugar and pepper to taste.
- Put the contents into the bowl of the slow cooker, close and cook in the Chicken 12 minutes.
- Bags of buckwheat dipped in boiling, salted water and cook for 20 minutes.
- The flour and butter, rub thoroughly.
- After dumping the steam, open the slow cooker and pour the flour with butter, mix-gravy thickens and there will be no lumps.
- Add the chopped greens and mix. Bags with buckwheat peel, cut. Put buckwheat on plates and put chicken with vegetables and gravy on top. Serve with pickles-I served with homemade sauerkraut. Bon appetit!
(No Ratings Yet)
Loading...
Leave a Reply