Igorin chicken
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Igori chicken is like all the best of Slavic cooking put in one pan. Tomatoes, peppers and sour cream. No meal can fail.
Ingredients for four
8 thin chicken breast slices (minute cut) 1 dl olive oil 1 tbsp.2 peppers 1 onion 5 cloves of garlic 3 tablespoons of tomato paste1 tbsp sugar 2 tsp salt 1/2 tsp white pepper 1 tsp paprika powder 3 dl chicken stock 200 g sour cream (use as a garnish) 1 pickled cucumber fresh parsley
Tip: You don’t need to cook the chicken in the oven to finish cooking it, just make thin minute slices.
Slice the peppers and onions. Put them in a large pan with the olive oil and fry until soft.
In the meantime, you can peel the garlic cloves. Cut into slices and place in a pan. Add the tomato puree, sugar, salt, white pepper and paprika powder.
Add the chicken stock to the pan and bring to the boil. Add the sour cream and stir well.
Press the chicken one at a time into the sauce. Fold in half for a moment to päästä in half and transfer to the side of the pan. Do this for all the broilers.
Let the whole thing simmer quietly in the pan until the sauce thickens and the bird is cooked through (about 15 minutes).
Remove the chicken and garnish with sour cream, diced pickles and parsley.
Recipe inspired by Peggy’s Little Red Soup blog.
Chicken dishes Central Europe
