Redlibre Recipe
Marmalade with pasta is a business card of the Adyghe (Circassian) cuisine. Here on the website I saw several cooking methods, and I want to offer you the most traditional version of chicken in sour cream sauce.
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. Prepare all the products. I took half the chicken. First, cook the Kabardian pasta so that they have time to cool down. I have already published a pasta recipe on the website, I will tell you about it again so that you don’t look for it.
  2. Pour 3 cups of water into a saucepan and bring to a boil. Meanwhile, take 1 millet grits and rinse thoroughly with warm water, changing the water 6-7 times until it becomes transparent. Add the millet to boiling water and, stirring occasionally, cook over low heat with the lid closed. The grains should be properly steamed.
  3. Now remove the lid from the cast iron to the side and, stirring with a wooden spatula, bring the millet to readiness. 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, this is how it should be.
  4. Stirring frequently, “bake” our pasta until they begin to gather into a relatively strong ball in a cast iron. At this time, the millet leaves the crust very easily.
  5. We put our pasta in a deep bowl.
  6. Very carefully, so as not to get burned, periodically moistening your palms in cold water, tamp the paste tightly. Cover the dishes so that the paste dries a little, and let it cool down.
  7. Start cooking the chicken and sauce. Pour cold water over the chicken pieces and put them on the fire. Let the chicken boil for ten seconds, drain the “dirty” water, rinse the chicken pieces with hot water.
  8. In a deep bowl, add 1 tablespoon of vegetable oil, 50 g of butter and pass the onion until it begins to smell and becomes transparent. Vegetable oil is necessary so that the butter does not burn. Then add the chicken pieces, pour hot water so that the chicken is covered with it, add salt to taste and cook until tender. Put the chicken pieces in a separate bowl.
  9. Put a deep bowl on a slow fire, add 1 tablespoon of vegetable oil, 50 g of butter, pour 2 tablespoons of flour. The flour is thoroughly rubbed with butter (so that there are no lumps in our sauce later) until our mass begins to foam.
  10. In a saucepan with flour, add our broth in a thin stream, stirring all the time. We should get a homogeneous, rather thick mass. Stirring, warm up for a couple of minutes.
  11. Add sour cream, ground black pepper, if required, until smooth. And don’t forget to add a pinch of dried thyme. This will give our sauce a very interesting taste. Stirring, boil for a few minutes. Here you can already dip the chicken pieces into the sauce and warm everything up together for a few minutes. The chicken will be soaked in the sauce, and it will turn out very juicy (by the way, this is a traditional option).
  12. And if you want the chicken to have a slightly brighter taste, you can brown the pieces of meat in a frying pan with butter.
  13. Now cut the pasta into pieces (we have them instead of bread) and serve beautifully. Enjoy your meal!
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