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 Drumsticks of Chicken in a Cream Sauce Recipe
A very tasty and simple dish for those who like it when the chicken melts in their mouth! The meat turns out to be very juicy and unusually sweet. It's not the first time I've cooked this, and the whole family is thrilled.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Belorusian Cuisine
Keyword Easy, For Beginners
Cook Time 110 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Belorusian Cuisine
Keyword Easy, For Beginners
Cook Time 110 minutes
Servings
Ingredients
Instructions
  1. Wash the shins, prepare the marinade (2 tbsp wine vinegar, 1 tsp ground black pepper, 1 tbsp salt) I soaked it for 20 minutes, put it in the refrigerator for a couple of hours so it wouldn't get worse.
    Wash the shins, prepare the marinade (2 tbsp wine vinegar, 1 tsp ground black pepper, 1 tbsp salt) I soaked it for 20 minutes, put it in the refrigerator for a couple of hours so it wouldn't get worse.
  2. Fry the shins in a frying pan (preheated) until slightly golden brown (5-10 min.).
    Fry the shins in a frying pan (preheated) until slightly golden brown (5-10 min.).
  3. Make incisions with a knife and put the pre-chopped garlic there (2 cloves are enough), then put everything in a saucepan, the water should cover the chicken and cook for at least 50 minutes.
    Make incisions with a knife and put the pre-chopped garlic there (2 cloves are enough), then put everything in a saucepan, the water should cover the chicken and cook for at least 50 minutes.
  4. Take 4-6 tbsp sour cream, 1 tsp turmeric, 1 tsp black pepper and mix with the seasoning that I took for meat.
    Take 4-6 tbsp sour cream, 1 tsp turmeric, 1 tsp black pepper and mix with the seasoning that I took for meat.
  5. Cut the onion into small cubes, grate the carrots on a coarse grater and fry, add salt in the middle of readiness (when the volume is halved to give onion-carrot juice).
    Cut the onion into small cubes, grate the carrots on a coarse grater and fry, add salt in the middle of readiness (when the volume is halved to give onion-carrot juice).
  6. That's how it should be.
    That's how it should be.
  7. Add the fried carrots and onions to the pan.
    Add the fried carrots and onions to the pan.
  8. Cook for 5 minutes on low heat, then add sour cream and cook for another 5-7 minutes.
    Cook for 5 minutes on low heat, then add sour cream and cook for another 5-7 minutes.
  9. Add herbs, I used dill, you can also add parsley, cilantro - everything to your taste.
    Add herbs, I used dill, you can also add parsley, cilantro - everything to your taste.
  10. Ready.
    Ready.
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