Kurka u Vershkovo-Grybnomu Sousi (Chicken Thighs in Mushroom Sour Cream Sauce)

Method

1. 1

   Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat and brown the pieces on all sides, about 6 minutes; transfer to a plate.

2. 2

   Melt the butter in the same pan, add the onion, and cook until soft, about 4 minutes.

3. 3

   Add the mushrooms and cook, stirring only occasionally, until they release their liquid and it evaporates and the mushrooms brown, about 7 minutes.

   💡 Let the mushrooms sit between stirs — constant stirring steams them instead of browning them.

4. 4

   Stir in the garlic, cook 30 seconds, then pour in the chicken stock and scrape up the browned bits from the bottom of the pan.

5. 5

   Return the chicken to the pan, cover, and simmer gently until cooked through, about 10 minutes.

6. 6

   Take the pan off the heat and stir in the sour cream and most of the dill until the sauce turns smooth and creamy.

   💡 Adding sour cream off the heat keeps it from splitting into a grainy sauce.

7. 7

   Warm through gently over low heat for 2 minutes without boiling, scatter the remaining dill, and serve.