Prank
Chicken with buckwheat in garlic-cream sauce (slow cooker)
Category: Meat dishes
Ingredients
The main saucepan of the multicooker.
Buckwheat 2-2.5 multist.
Water 4-5 multist.
A little salt
We put a double boiler basket on top
put chicken in it
A hen
large breast with skin
cut into 2 pieces
Cooking method

Components: the proportions depend on what consistency you like buckwheat and what ratio of meat-side dish you prefer. My version is soft buckwheat, its about 60% and 40% chicken.
We turn on the buckwheat mode. I turned it off when the display showed the remaining time of 9 minutes, it was cooked for 40 minutes. While cooking, make the sauce.
Sauce:
There was no cream, little sour cream, I made mayonnaise myself and mixed with sour cream and garlic in a blender.
mayonnaise 100-150gr
sour cream 100-150g
water 50-100 gr
garlic to taste, I like more 5-7 cloves
some black pepper
some salt
Then she took out the chicken, removed the skin and cut it into pieces about 2 by 2 cm.
I put it in a saucepan with buckwheat and poured it with sauce, mixed it, checked for salt, in my case I didn't add it.
If the mayonnaise was purchased, I would have left it on heating for 30 minutes, but for preventive purposes I decided to turn on the stewing mode for 30 minutes.
Bottom line: it turned out a little dry, firstly due to the fact that I used dietary breast meat, and secondly, due to the fact that the sauce was thick.
I will continue to cook this dish in a cartoon, but either I will make the sauce more liquid, or I will prepare another sauce separately and water it before serving.

Note
I really love this combination of chicken-buckwheat-garlic-cream (sour cream, mayonnaise).
I usually cooked it either in the oven in pots, if I used breasts or on a pan, if the chicken is whole or thighs.

Now it's so hot that it's impossible to turn on the oven, I decided to do it in the cartoon.
Volga
Can you ask for a description of this dish for cooking in the oven? I could have guessed myself, but I want to hear in the author's performance
Prank
Quote: Volga

Can you ask for a description of this dish for cooking in the oven? I could have guessed myself, but I want to hear in the author's performance

If in pots, just like in a slow cooker, cook separately, you can not completely buckwheat, chicken, sauce, then mix and arrange in the pots. If everything is ready, then 20-30 minutes in the oven at 180-200 degrees on convection.
If it is on a pan, then first I fry the chicken in the oven, as I’m almost ready to add ready-made buckwheat around the chicken and pour it with sauce, it is necessary to make sure that the buckwheat does not burn, otherwise it will be stone.

This dish tastes better after it is infused, for example, the next day. The tastes of buckwheat, chicken, garlic are mixed and it turns out awesome. So, cooked in a slow cooker, what I called dryish in some magical way the next day ceased to be so, in general, yummy.
mimi80
A good recipe, but it seems to me easier to first fry the chicken in a cartoon, then add buckwheat there, pour in the required amount of water - buckwheat mode, add sauce and garlic at the end of cooking. The pilaf principle.

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