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Chicken in Orange Sour Cream Sauce


Ingredients for Cooking Chicken in Orange Sour Cream Sauce

  1. Chicken Thigh 800 grams
  2. Leek 1 stalk
  3. Cognac 45 milliliters
  4. Orange juice 250 milliliters
  5. Sour cream 100 grams
  6. Sea salt 1 teaspoon
  7. Ground black pepper 1 teaspoon
  8. Corn starch 10 grams
  9. Vegetable oil 2-3 tablespoons
  • Main Ingredients: Onion, Chicken, Sour Cream, Cognac
  • Serving 4 servings
  • World cuisineGerman cuisine

Inventory:

Measuring cup with divisions, Faceted glass (capacity 250 milliliters), Cutting board, Kitchen knife, Paper kitchen towels, Stove, Deep pan with lid, Kitchen spatula, Plate

Cooking chicken in orange cream sauce:

Step 1: prepare the ingredients.


First, prepare the ingredients. We wash fresh chicken thighs under cold running water, if desired, remove the skin from them so that the dish is less greasy, dry the meat with paper kitchen towels and put in a deep plate.

Next, cut the root of the leek, rinse the vegetable under running water, dry it, send it to the cutting board, chop it across the rings with a thickness of up to 5 millimeters and shift the slicing into a separate bowl. Then we spread a glass with orange juice, spices and other products that are needed to cook chicken in an orange-sour cream sauce on the kitchen table.

Step 2: fry the chicken thighs.


Now put on a strong fire a deep frying pan and pour a few tablespoons of vegetable oil into it. 2-3 minutes later we lower the chicken thighs there and fry them from all sides to a golden crust of a gentle brown shade. We periodically turn them over with a kitchen spatula so that the meat does not burn and becomes evenly covered with a blush!

Step 3: stew chicken thighs.


As soon as the hips are fried, and this will happen in about 10-12 minutes, add chopped leek to them. We cook them together, stirring occasionally, for a minute.
Then pour 200 milliliters of orange juice and cognac into the pan. Put salt and black pepper. Mix everything thoroughly, reduce the heat to a level between the smallest and the middle, cover with a lid and simmer the chicken for 15 minutesuntil it is soft or fully cooked.

Step 4: bring the dish to full readiness.


When the meat on the hips becomes tender, we plant potato starch in the remaining orange juice and pour the resulting mixture into a pan. Add sour cream there. Mix everything thoroughly and prepare the dish until the sauce thickens approximately another 5-7 minutes. Next, turn off the stove, insist a little chicken under the lid, then lay it on plates, pour sauce and serve on the table.

Step 5: Serve the chicken in an orange cream sauce.


Chicken in orange and sour cream sauce is served hot as a second course. Thighs are served along with the sauce and any side dish you like, such as pasta, cereals, mashed vegetables, salads, and boiled or steamed rice. Enjoy a delicious and simple meal!
Enjoy your meal!

Recipe Tips:

- sometimes instead of sour cream, use liquid cream or soft low-fat cottage cheese;

- An ideal substitute for leeks - bulb or green;

- A set of spices can be supplemented with orange zest, dried ginger, cinnamon or cloves.