Step by step recipe with chicken photo

Kitchen appliances and utensils:

pan with a lid;
cutting board;
kitchen knife;
cutting board for meat;
a knife for meat;
culinary spatula for mixing;
grater;
strainer.

Ingredients

Name	amount
Chicken fillet	600 g
Onions, medium	2 pcs.
Medium carrot	1 PC.
Sour cream with a fat content of 15%	100 ml
Premium wheat flour	1 tbsp. l
Drinking water	600-700 ml
Vegetable oil	50-60 ml
Butter	20 g
Sunflower hops seasoning	0.5 tsp
Common salt	taste
Ground black pepper	taste
Chives	3-4 stems
Dill greens	2 branches
Parsley	2 branches
Basil greens	2 branches

Step cooking

Chicken meat gravy well complements any side dishes and makes variety in the presentation of dishes.

Preparation of vegetables and herbs

Wash carrots, green onion feathers, greens well.
Peel the carrots (1 pc.).
Grate the carrots on a coarse grater.
Peel the onion (2 pcs.).
Cut each onion in half, cut into small cubes.
Cut green onions (3-4 stems) into slices about 4-5 mm long.
Finely chop the dill (2 branches), parsley (2 branches), basil (2 branches).
Pour the chopped greens and onions into a deep plate, cover so that the greens do not dry out.

Cooking gravy

Wash the chicken (600 g). Remove grease, clear of films. Cut the meat into pieces about 3 cm × 3 cm × 2 cm in size.
Pour vegetable oil (50-60 ml) into a very hot pan. Put chopped chicken in butter. Stir, fry the pieces on all sides so that they turn white.
Salt and pepper the meat to taste. Add chopped onions to the chicken, mix. Fry over medium heat, stirring, for 8-10 minutes. When the onion slices turn a light golden color, add the grated carrots.
Pour potable water (350-450 ml) into the pan, stir the gravy.
Stew with a lid for 10 minutes. Add sour cream (100 ml) to the pan, seasoning hops-suneli (0.5 tsp), put butter (20 g).
Stew under the lid for 10 minutes. Dilute wheat flour (1 tbsp. L.) In water (250 ml) so that the flour is completely dispersed, there should be no flour lumps (strain). Flour will provide the density of the gravy. Pour the diluted flour into a pan, mix. Reduce the heat to small. Stew gravy for 2-3 minutes.
Try the gravy on the salt, adjust the taste for yourself. Pour chopped green onions and chopped greens into the gravy.
Stir, bring gravy to a boil.
Turn off the heat. Cover, let the dish stand for 5 minutes.

You can serve gravy with any garnish available: mashed potatoes, buckwheat, rice, pasta. If desired, gravy is also made from other parts of the chicken carcass: thighs, legs.

In this case, the gravy turns out to be more satisfying, has a rich taste. You can add different ingredients to the sauce: mushrooms, peppers, tomatoes, herbs, bay leaves and other ingredients. Instead of sour cream use milk, cream, broth, water.