Redlibre (jellybee) with pasta - the card of the Adyghe (Circassian) cuisine. Here on the site I saw several ways of cooking, and I want to offer you the most traditional version of chicken in sour cream sauce.
Prepare all the products. I took half the chicken. First, prepare the Kabardian pasta so that it has time to cool down. I have already published a recipe for pasta on the site, I will tell you about it again so that you do not look for it.
Pour 3 cups of water into the pot and bring to a boil. Meanwhile, take 1 millet machine and rinse thoroughly with warm water, changing the water 6-7 times until it becomes transparent. Add the millet to the boiling water, and stirring occasionally, cook over low heat, with the lid closed. The grains should be properly steamed.
Now remove the lid of the cast iron to the side and stirring with a wooden spatula bring to readiness the millet. The more often we stir, the more tender our pasta will turn out in the end. During this process, the walls of the cast iron will be covered with a crust, do not worry, it should be so.
Stirring often, "bake" our pasta until it begins to gather in a relatively strong ball in a cast iron. At this time, the millet very easily departs from the crust.
Spread our pasta in a deep bowl.
Very carefully, so as not to get burned, periodically wetting the palms in cold water, tightly tamp the paste. Cover the dishes to the paste was a little dried out, and allow it to cool down.
Proceed to the preparation of chicken and sauce. Pieces of chicken pour cold water and put on fire. Give the chicken to boil for ten seconds, drain the "dirty" water, wash the pieces of chicken with hot water.
In a deep bowl, add 1 tablespoon of vegetable oil, 50 grams of butter and pass the onion until it starts to smell and becomes transparent. Vegetable oil is necessary to ensure that the butter is not burned. Then add the pieces of chicken, pour hot water to the chicken was covered with it, salt to taste and cook until tender. Spread the pieces of chicken in a separate bowl.
Put a deep bowl on a slow fire, add 1 tablespoon of vegetable oil, 50 grams of butter, add 2 tablespoons of flour. Flour carefully grind with oil (so that then in our sauce was not lumps) until our mass begins to foam.
In a saucepan with the flour in a thin stream add our broth, stirring all the time. We should get a homogeneous, fairly thick mass. Stirring, warm up a couple of minutes.
Add sour cream, black pepper, if required, doselevel. And do not forget to add a pinch of dried thyme. It will add a very interesting flavor to our sauce. Stirring, boil for a few minutes. Here you can already drop the chicken pieces into the sauce, and warm everything together for a few minutes. Chicken soaked sauce, and will be very juicy (by the way, this is the traditional version).
And if you want the chicken to have a slightly brighter taste, you can brown the pieces of meat in a pan with butter.
Now cut the pasta into pieces (we have it instead of bread) and serve beautifully. Bon appetit!