chicken in cream sauce in the oven


  • Brass chicken in sour cream
  • Chicken breast baked with sour cream and cheese
  • Chicken in a cream sauce with potatoes
  • Chicken in a cream sauce with garlic
  • Useful tips

It would seem that may be easier to chicken in cream, cooked in the oven. But there it was! And the recipe of the dish is not too small, and there are some secrets. At first, the chicken can be baked in the oven in its entirety. Secondly, it is possible to use only some parts of a carcass or only fillets. Third, in the oven, you can bake on a baking bird in ovenproof dish or pot. And fourth, it can be prepared with various additional ingredients. So, we offer you several options for this wonderful dish. And so it is more suitable for your table, decide for yourself.
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Brass chicken in sour cream

One of the simplest and most traditional recipes of chicken in cream sauce.


  • Chicken - 1-1, 5 kilograms;
  • Sour cream - 1 cup;
  • Curry - 2 teaspoons;
  • Fresh basil;
  • Fresh parsley;
  • Salt;
  • Black pepper;
  • Vegetable oil.


Eviscerated bird, my good and obsushivayut blotting with a clean towel. Turn on the oven and leave it to warm up to 180-200 degrees. Baking, which will bake bird, grease with vegetable oil. Now, mix sour cream with salt, curry and ground black pepper. This mixture generously (from the heart!) Lubricates the bird inside and out and put the carcass in the pan. Send the chicken in the oven and leave it there for six hours to two. During this time, the carcass should not only propechsya, and covered with crust.

Check readiness chicken, pierced with a toothpick or skewer carcass. If the puncture site appears clear juice, it means that the dish is ready. You can serve it on the table, seasoned with fresh herbs.

 a chicken in the oven with sour cream
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Chicken breast baked with sour cream and cheese

This dish is suitable for everyday table for the holiday. Chicken is obtained not only fragrant, juicy and delicious, but also beautiful!


  • 2 chicken breasts;
  • Incomplete cup sour cream;
  • 100 grams of cheese;
  • 3 tablespoons water
  • 2 tablespoons mustard;
  • Salt;
  • Vegetable oil.


Remove from the breast fillets, lightly tap it and diced. Turn on the oven and leave it to warm up to 180-200 degrees. Grease a baking dish with vegetable oil, put on her bottom pieces of meat and we salt them. Sour cream with mustard and mix with water and pour this mixture of chicken. We put the form in the oven and leave for about twenty minutes.

Meanwhile, prepare any side dish to your liking (mashed potatoes, rice, pasta, vegetable salad). Twenty minutes later, we take out the form from the oven and sprinkle with chopped chicken grated cheese. Again we put the baking dish in the oven and wait until the cheese melts and browns slightly. It takes about ten minutes. Serve chicken, baked with sour cream and cheese, divided into portions. Incidentally, this baked chicken in the oven and would be lovely independent dish (without garnish).

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Chicken in a cream sauce with potatoes

What is remarkable about this recipe is the fact that the meat is cooked directly with garnish.


  • 1 chicken;
  • 1 cup sour cream;
  • 5-6 potatoes;
  • 1 teaspoon red pepper;
  • 2 teaspoons salt;
  • Fresh herbs.


Chicken carcasses cut along the breast, turns around and my good. Then obsushivayut it and rub half a teaspoon of salt. Red pepper and remaining salt is added to the sour cream and mix thoroughly all. Turn on the oven and give it to warm up to 200-220 degrees. Baking was covered with foil. Potatoes clean, wash and cut into halves. Now coated with sour cream chicken and potatoes and lay them on a foil: the middle of the chicken and potatoes - around her. Sprinkle with chopped fresh herbs and all put in the oven.

About an hour later, our chicken in cream sauce is ready. Check readiness of soft potatoes. If it is easily pierced with a toothpick, you can remove the pan from the oven and serve chicken to the table.

 delicious chicken in cream sauce in the oven

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Chicken in a cream sauce with garlic

This recipe is more suitable for the holiday table. Chicken in a cream sauce with garlic turns out very soft and juicy and gets a spicy pungent taste.


  • 1 chicken;
  • 1 head of garlic;
  • 100 g sour cream;
  • 100 g adzhika;
  • 100 g butter;
  • Salt;
  • Parsley.


Chicken carcasses properly and my obsushivayut. Two or three cloves of garlic through a garlic press skip and rub with salt. Then, rub the chicken with this mixture and leave it outside for fifteen minutes. In the meantime, we do stuffing. My parsley, give it to dry and finely chop. Put the butter in a bowl and wait for it to become soft. The remaining garlic is also passed through a garlic press and add to the oil. There also put the chopped parsley, then mix everything well.

This mixture stuffed with chicken inside and shear hole in the carcass toothpicks. Birds cross our legs and overtighten cotton thread. Sour cream mixed with adzhika and generously coated with this mixture whole chicken. Put a bird on a baking sheet or in a baking dish and send it in the oven, which is pre-heated to 180 degrees. Bake chicken in oven for about an hour. Readiness check with a toothpick puncture carcass. If the puncture site appears clear juice, so our chicken in cream sauce is ready. You can remove the bird from the oven and serve.
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Useful tips

For chicken, baked with cream, it is desirable to take those spices that are listed in the recipe. However, there are some spices that go perfectly with chicken and sour cream. And if you will not spoil porridge with oil, the chicken will not spoil garlic, curry, coriander, black ground pertsem.K very sour cream, too, there are certain requirements. Firstly, sour cream must be present and quite oily. Sour cream product, it is desirable not to use. Secondly, to lubricate and cool sour cream watered only cold meats. If the chicken is hot, the cream can exfoliate. Sour cream is allowed to mix with mayonnaise. True sour cream should be still more. After all, the cream "responsible" for browned and crisp.

Here is how differently you can cook a chicken in cream sauce, baked in the oven. If her coat with sour cream, then the bird produced crackling. If you pour the chicken cream sauce, you get a very soft and tender dish. What do you like? Choose and prepare! But most importantly, cook with pleasure. Enjoy your appetite and success in the culinary field!

 Chicken with sour cream, baked in the oven

 meatless plov


  • Pilaf with onions and carrots: the quickest recipe
  • Meatless pilaf with raisins
  • Pilaf without meat with mushrooms
  • Vegetarian pilaf with red beans

Lean pilaf - is not boiled rice with carrots and onions as most people are accustomed to thinking. Without meat, if you carefully examine any recipe you like, you can cook a very tasty dish, which also would be also very helpful. Such food remarkably diversify the diet of those who adheres to a diet and rather tired from the monotonous food. And this dish can easily be included in the children's menu, as it does not have excessive amounts of animal fat.

Lean pilaf - a godsend for dinner after a hot summer evening, when the body needs both satisfying and light food. You can apply for the holidays as an excellent garnish. And that figure was obtained crumbly, it is necessary to know some of the secrets and adhere to the correct algorithm cooking. If you want to learn how to make tasty and healthy pilaf without meat, then carefully review the steps in this article recommendations, and you need all turn out.
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Pilaf with onions and carrots: the quickest recipe

This recipe is very pleasant to those of you who are used to save time and at the same time want to eat healthy and delicious food. It will be indispensable for the people involved in sports. This dish is an excellent option if you stick to blog or is a supporter of the principles of vegetarian food. Pilaf recipe is very simple, and if all do the right thing, the taste of rice and vegetables will surpass your expectations.


  • large onion - 3 pieces
  • a medium-sized carrot - 3 pieces
  • rice - 2 cups
  • sunflower oil - 200 ml
  • salt, spices - to taste

Cooking method:

In the case of vegetable pilaf, special attention should be paid to the selection of rice. The fact is that if in the embodiment of meat it is not the main ingredient, there is dependent on its quality of taste of the dish as a whole. Do not buy rice, steamed called as thermal treatment has already done it, so to speak, neutral. It is better to pay attention to the rump with white round grain. Of course, long rice is also nice, but crumbly, and may not happen.

So, here the recipe itself how to cook healthy vegetable pilaf. Figure rinse thoroughly; water drained from it, should be transparent. Then soak it and set aside an hour and a half. At this time, peel and wash vegetables. Onions cut into half rings. Try to do this is not too thin, because it is important that it is as little as possible in the process of deep fried cooking. But carrots, on the contrary, should be cut into strips with a thickness of a match to it quickly extinguished. We can say that the secrets of proper shredding vegetables that provide the recipe vegetable pilaf, before you have already discovered.

Now you need to choose the right dishes, which will prepare this dish. If you have a kettle or saucepan with a thick, take it him (her). In addition, the container must be large, so that the water does not "run away", and gradually turned into steam, thanks to which the rice is cooked. Pour vegetable oil into a cauldron, and when it warms up properly, send it chopped onion half rings and cook over high heat. It is very important to prevent severe or stick frying. Therefore, constantly stir the onion until it is translucent and slightly golden.

Then send in the cauldron carrot strips and continue cooking until it acquire softness. Fry is not necessary, therefore, interfere with your vegetable zirvak not stop. When he put out enough, you can drain the rice. In large kettle pour boiling water for a given amount of ingredients you will need about 3 cups. Now season with salt and gravy. Make it taste rich spices zirvak should be salty. Now put in a cauldron of rice and cover the pan.

It's time to move on to the secrets of the temperature, thanks to which pilaf never turn to mush. So, the recipe provides for the preparation of meals for 12 minutes. The first three of them - on high heat, then a 7 - in the middle, and ends the process 2 minutes - on low. All the while, the steam from the cauldron should not go. Therefore, if the cover is not very tight fits, put on top of the towel.

After 12 minutes, remove the risotto from heat, but do not open. He has, as they say, "walk" or "relax". But after 20 minutes you can enjoy the result of their labors. If desired, add the chopped garlic, a dish of finely or feeding bowl, sprinkle with herbs pilaf. If you did everything right and did not violate the cooking recipe, the rice will surprise its friability and excellent taste. And if for the first time did not work, what prevents you to improve your culinary skills and to try again?

 meatless risotto recipe
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Meatless pilaf with raisins

This recipe, judging by the amount specified therein to ingredients, designed for a big company. He is able to become a great side dish and add to the festive menu. So pilaf can be hearty and tasty to feed guests unexpectedly appeared, as he prepares to fairly quickly and easily, and all the necessary components usually have each family. By the way, the recipe of the dish will be enjoyed by those who like to relax surrounded by nature and yet tasty to eat without extra effort and cost. And if you want to cook a risotto for dinner for a small family, then just reduce the number of ingredients. Just do it so as not to disturb the proportions.


  • Rice - 1 kg
  • Cheese - 150 grams
  • large onion - 3 pieces
  • carrots - 500 grams
  • sunflower oil - 250 grams
  • Black cumin - 2 teaspoons
  • ground black pepper - 1 tsp
  • salt - 2 tsp

Cooking method:

Clean and wash the vegetables. Carrot shred into strips no thicker than 3 mm, and onions - semirings. Take the kettle, pour oil into it and put it on the fire to warm up. When the first smoke, send onion in a bowl, which is necessary to fry until slightly brown tint. Note that the quality of frying onions will depend on the color of pilaf. Then add the carrots and bring it to a soft state. Vegetables in a cauldron to cook evenly, do not forget to stir them (at least 3-5 times for all the cooking time).

When zirvak brought to the desired condition, add to it about 2 liters of cold water, add salt, black pepper and cumin. Taste gravy is supposed to be salty and rich. Pre-washed and dried raisins also send it to the cauldron. Figure rinse in warm water, pouring it as long as it is transparent, and place on top of the vegetables and raisins. This recipe does not include the already familiar soaking grains. Smooth out the layer of rice, and a fire under a cauldron made as to all the water was gone from the surface.

Now we need to do what is usually done by the hostess-Uzbek. Figure gather from the edges to the center of a slide knife and make a hole in it, get to the bottom of the cauldron. Let the remaining moisture boil. Then cover with a towel cauldron, and on top - the lid and make a fire is minimal. It will not let a couple of quick exit from the cauldron, so rice is cooked properly. Usually, the process takes about half an hour. After this time, you need to stir the risotto and arrange on a large platter. Serve it with a salad and drink green tea better. Bon Appetit!

 How to cook meatless plov

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Pilaf without meat with mushrooms

Mistresses, who once cooked risotto with mushrooms, with confidence say that they are excellent substitute for meat. It is important to choose a high-quality rice, not regret seasonings and vegetables to sustain the necessary proportions and preparation stages. Then the dishes served you dinner, you will appreciate the close and probably will be asked to supplement. Although the recipe vegetable pilaf with mushrooms simple, get a taste of the dishes rich and saturated. But how to achieve this, see below.


  • Long grain rice - 900 grams
  • large onion - 3 pieces
  • large carrots - 3 pieces
  • mushrooms - 800 grams
  • sunflower oil - 300 ml
  • Garlic - 2 small heads
  • a mixture of spices (pepper, coriander, hot red pepper) - to taste
  • black cumin
  • salt - to taste

As always, start with the vegetables: wash them and clean. With garlic, remove any husks. Carrot shred into fine strips, onion - half rings. Wash and chop the mushrooms quite large, the best in half. If they are very large, then - smaller pieces. Figure rinse thoroughly, then soak in cold water for 30 minutes.

Take a kettle, heat the vegetable oil in it and start preparing zirvak. To this end, over medium heat fry the onion until golden brown, then carrots - until soft. Add salt and spice mixture. Then send in the cauldron mushrooms and increase the heat. Fry the mushrooms for 3-4 minutes with constant stirring. They must absorb the aroma of spices. Then pour into a cauldron of 1, 5 cups of boiling water, drop in the garlic and let it zirvak prepared on medium-low heat for 20 minutes.

When this time has elapsed, to try gravy flavor and dosolit if necessary taking into account the fact that in Fig salt added will be gone. Do not forget to remove the garlic from zirvak, because he had already give their full flavor. Drain the rice cereal and place evenly over the vegetables and mushrooms. Gently, the ingredients are not mixed ahead of time, add water. It should barely cover the rice. The fire under a cauldron to make the most. The water rising from below, passes through all the layers of the future pilaf and cook it, so to speak, for a couple. If rice is steamed uneven recipe allows it to stir paddle. But this should be done very carefully so as not to catch zirvak.

When you notice that the cereal has gained transparency, and the water level dropped to vegetables and mushrooms, cover the kettle lid. Before this figure collect from the edge of the mound and insert it in the garlic, sprinkle on top of all zira and fire make a minimum. To avoid too rapid steam output, cover and seemed even a few towels. After 30 minutes pilaf ready. Stir it and soon Serve on a large platter beautiful.

 tasty meatless plov

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Vegetarian pilaf with red beans

Those who are even slightly familiar with vegetarian cuisine, often ever met dishes, which include beans recipe. And it is quite natural, because thanks to their use is possible to prepare a very nourishing and tasty food. Meatless pilaf with beans is considered a traditional Indian food. It is very useful, unusual and looks very appetizing, so grace any table as a festive and casual. The recipe for this dish is so simple that it can easily master even the person without much culinary talent.


  • Long grain rice varieties "Basmati" - 500 grams
  • red bean - 350 grams
  • carrots - 300 grams
  • large onion - 1 clove
  • Garlic - 1 clove
  • Cheese - 100 grams
  • sunflower oil - 50 grams
  • salt - to taste

Cooking method:

Beans need to soak overnight in cold water. This will enable it subsequently to prepare quickly. Figure thoroughly rinse and also leave in the cool water, though just minutes 30. During this time, wash and clean the vegetables. As always, for pilaf onion cut into half rings, and the recipe for carrot provides a very unusual method of grinding. It must grate, and even on a small grater. It is necessary to give a beautiful color afloat.

Take a pan with a thick bottom, pour it in sunflower oil, then lay out the layers ottsezhenny beans, grated carrot, half rings of onions and raisins. Each layer prisolit. As you can see, there is no pre-frying ingredients the recipe does not specify, there are little or no spices. Therefore, the dish can be called dietary, and vegetable oil because it is also negligible.

When you lay all the products in layers of cauldron or saucepan, gently spread them over rice, with which not forget to drain the water. In a slide garlic cloves on dismantling the head, but a skin without removing. Now pour boiling water over the next pilaf so that the rice was covered with about 2 fingers. Cooking is necessary for 40 minutes over medium heat, without stirring.

After the specified time wooden spatula connect layers to each other and lay out a vegetarian risotto with beans on a large platter. Serve with vegetable salad. As you can see, you can even cook pilaf without traditional zirvak. If in doubt, it will be the best, be sure to try this recipe to master, and as a result you will be surprised at how delicious it can be a simple dish of rice.

In our country, in recent years increasingly popular observance of Orthodox religious fasts. Someone really is in this way of spiritual purification, and someone under the pretext of just trying to get rid of excess weight and just enjoys significant deterrent. But in the first and in the second case, people are faced with the monotony of their menu. Agree to reinvent masterpieces from a very limited range of products is extremely difficult. Almost everyone familiar recipe includes meat or fish.

So lean rice, which can easily be prepared by following the example described above, is sure to become your signature dish for some time a little bit poor, diet. It was appreciated by vegetarians who refuse to force beliefs on meat and fish products. Therefore, it is not necessary for the umpteenth time to sigh sadly, choking boring oatmeal. It is better to choose the vending recipe and get to cooking delicious, though lean, eating.

 Cooking pilaf without meat: lean, rich and delicious