Chicken drumsticks in a frying pan in sour cream sauce

Ingredients

Chicken drumsticks – 600 g

Wheat flour – 0.5 tbsp.

Sunflower oil – 30 ml

Ground dark pepper – 2 g

Greens for serving – 5 g

169 kcal
40 min.
40 min.

Photo of the finished dish

Step-by-step recipe with photos

Chicken in sour cream is almost everyone's favorite dish. It is ordinary, satisfying, and you can serve it with any side dish. Chicken in sour cream sauce can be prepared for both children and adults; it is also popular on the daily table.

This is a dish consisting immediately of a base - chicken, in this case chicken drumsticks, and a thick, tender sour cream sauce, which is very tasty to eat even without a side dish, dipping the freshest bread into it. This is already a real lunch!

Prepare the ingredients for making chicken drumsticks in a frying pan in sour cream sauce according to the list of ingredients.

Rinse the chicken legs thoroughly, dry them with a napkin, add salt and pepper, stir well, rubbing the mixture into the meat, let stand for 5 minutes.

Heat the oil and place the chicken drumsticks in the pan.

Fry the drumsticks on both sides until lightly browned. Or fry until crisp if you prefer.

While the chicken is frying, finely chop the onion and carrots.

Meanwhile, the chicken in the frying pan has browned. Remove the drumsticks from the pan onto a plate.

And in the same frying pan, fry the onions and carrots.

Add a little flour, spreading it in a thin layer and mixing it into the butter.

Add sour cream and half a glass of water. Simmer everything together for 3 minutes.

Place the fried chicken in the resulting sauce and cover with a lid. Simmer at a gentle simmer for 25-30 minutes. The more you simmer, the softer and more boiled the chicken meat will be.

Serve hot stewed chicken drumsticks in sour cream sauce, sprinkled with finely chopped herbs.

Braised chicken drumsticks

Option 1. Traditional recipe for stewed chicken drumsticks

Often, when frying or baking, chicken drumsticks become dry. But when stewed in a frying pan with a small amount of water or broth, they always come out incredibly juicy, tender and soft. To make drumsticks, you do not need any professional abilities or unique products. The most common recipe is the traditional one, in which drumsticks are stewed with onions, garlic and various spices, which give the dish an amazing taste and smell.

Ingredients:

chicken drumsticks – 8 pcs.;
2 onions;
7 cloves of garlic;
6 peas of aromatic pepper;
laurel leaves;
the freshest chili pepper;
salt – 25 g;
110 ml butter;
195 ml water;
no matter what kind of greens - 5 branches.

Step-by-step recipe for stewed chicken drumsticks

Wash the chicken drumsticks and place them on paper napkins for a few minutes.

After heating a frying pan with oil, lay out the drumsticks and fry on both sides.

Peel the onion, chop it and place it on the drumsticks, adjusting the flame to medium, and fry for another 10 minutes.

Squeeze the peeled garlic through the garlic press directly into the frying pan and fry for another 5 minutes.

Throw bay leaf and peppercorns into the drumsticks, add half a pod of hot pepper crushed with a knife, add some salt, pour in water, wait until it boils, cover with a lid, simmer over low heat for 45 minutes.

If you don’t have time to prepare the side dish separately, you can stew the drumsticks together with the potatoes.

Option 2. Frisky recipe for stewed chicken drumsticks

In the recipe, drumsticks are quickly stewed without adding various vegetables, only seasoning and salt are added. First, they are rubbed with seasoning, fried in a frying pan, then stewed in a mixture of water and sour cream, which gives them a pleasant milky flavor.

Ingredients:

7 chicken drumsticks;
salt – 5 g;
130 g chicken seasoning;
250 ml water;
60 g sour cream;
vegetable oil – 90 ml.

How to cook braised chicken drumsticks

Seasoning for chicken is combined with salt and the washed drumsticks are rubbed with this mixture.

Place the drumsticks in a hot frying pan with oil and fry over high heat on all sides until golden brown.

Sour cream is diluted with water and poured into the frying pan to the shins, adjust the smallest flame of the fire and simmer under the lid for about 30 minutes.

If you wish, you can use a little more sour cream than the indicated amount.

Option 3. Stewed chicken drumsticks in tomato sauce with vegetables

Stewed chicken drumsticks according to this recipe are not only tasty, but also very healthy. All the vegetables included in the composition, when stewed, give their own juice to the meat, thus it acquires additional juiciness and amazing taste. The presence of tomato gives the dish a pleasant light sourness.

Ingredients:

chicken drumsticks – 8 pcs.;
tomato paste – 75 g;
carrots – 3 pcs.;
3 onions;
2 sweet peppers;
6 cloves of garlic;
salt – 20 g;
50 g dark pepper;
refined oil – 80 ml;
55 g butter.

Step by step recipe

Wash the chicken drumsticks and dry them on napkins.

In a frying pan, combine half of the refined oil with butter, heat it up and fry the drumsticks in this consistency until golden brown.

The peeled carrots are chopped on a grater with large holes, the onion is cut into squares.

Option 4. Stewed chicken drumsticks with tangerines

A fun and unique take on a traditional braised drumstick recipe. Here, in addition to bay leaves and aromatic peppers, the freshest vegetables and tangerines are added, which give the dish the most rich and special taste. This dish is prepared in several steps: first, the drumsticks are marinated, then fried, then stewed.

Ingredients:

7 chicken drumsticks;
4 tangerines;
4 bay leaves;
6 peas of aromatic pepper;
190 g butter;
onions – 3 pcs.;
3 carrots;
6 cloves of garlic;
water – 435 ml;
salt, dark pepper – 45 g;

How to cook

The washed and dried drumsticks are rubbed with a mixture of dark pepper, salt and seasoning, and left in a cup for 15 minutes.

Peel 2 tangerines, divide into slices, squeeze the juice out of them directly onto the shins. Other tangerines are also peeled and the slices are placed on top of the drumsticks and placed in the refrigerator for 1 hour.

Heat half the butter in a frying pan, add the soaked drumsticks, and fry on all sides until perfectly browned.

From the frying pan, transfer the chicken legs into a cast iron container, pour in water until they are completely covered and simmer under the lid for up to 30 minutes. When the liquid in the cast iron boils, add salt to the drumsticks.

The onions are peeled, cut into four parts, the garlic cloves are also peeled, and cut into halves.

Melt the rest of the butter in an unstained frying pan, add the onion and garlic and, stirring frequently, fry for 3 minutes over low heat.

Add carrots, chopped on a large-toothed grater, to the onions and garlic, add some salt and simmer under the lid for 5 minutes.

The stewed vegetables are transferred to a cast iron pot, bay leaves and peppercorns are added, and they are simmered together with the drumsticks under the lid for 20 minutes after the water boils.

For an even greater smell, you can add a little Provençal herbs to the composition.

Option 5. Stewed chicken drumsticks in a slow cooker

According to the following recipe, chicken drumsticks are also prepared very quickly, simply and do not require much effort or attention, because the meat does not burn in the multicooker container. They also come out very tender, soft and fragrant. The soy sauce included in the composition gives it an extraordinary taste.

Ingredients:

8 chicken drumsticks;
80 g sour cream;
garlic – 7 cloves;
65 ml soy sauce;
vegetable oil – 45 ml;
dark pepper, spices for chicken dishes – 55 g.

Step by step recipe

The cooked drumsticks are placed in a cup and mixed with soy sauce.

The garlic is peeled, squeezed through a garlic press, seasoning is added, everything is thoroughly mixed and set aside for 60 minutes.

Grease the multicooker container with oil, adjust the “baking” option, wait until it warms up, lay out the drumsticks, fry on all sides for 2 minutes.

The fried drumsticks are poured with the marinade in which the meat was marinated, spread with sour cream, cover with a lid and set the time for 40 minutes at the same setting.

After the multicooker signal, remove the drumsticks with a spatula onto flat plates, place boiled pasta next to them, pour over the sauce in which they were stewed.

If you want the drumsticks to not be greasy, remove the skin before marinating.

Option 6. Italian braised chicken drumsticks

In this recipe, drumsticks are stewed in tomato sauce with fresh mushrooms, olives and a small amount of various spices.

Ingredients:

6 chicken legs;
7 new champignons;
320 g of tomatoes in their juice;
2 sweet peppers;
3 stalks of celery;
2 onions;
garlic – 6 cloves;
220 g dark olives;
45 ml olive oil;
145 ml reddish dry wine;
chicken broth – 120 ml;
4 sprigs of parsley and dill;
35 g oregano, salt and reddish ground pepper.

How to cook

All vegetables are peeled, washed, cut: onion into cubes, bell peppers into cubes, garlic is passed through a garlic press. The champignons are cleaned of dirt, washed, and chopped into plates. Celery trunks are rinsed and crushed.

The drumsticks are washed, dried, and fried on one side and the other in a previously hot frying pan in olive oil for 1-2 minutes.

The chicken legs are transferred, and the mushrooms are fried in this frying pan for 10 minutes.

Add sweet pepper, celery, and onion to the mushrooms and fry for about 10 minutes.

Add crushed garlic and heat slightly.

Pour broth and wine into the vegetables and mushrooms, add tomatoes in their juice, previously crushed with a fork, add reddish, dark pepper, simmer for another half hour.

The olives are freed from water, cut into two parts and placed in a frying pan with the stewed vegetables, immediately add oregano, stir everything thoroughly, and heat with the lid closed for several minutes.

Place the fried drumsticks on top of the vegetables and simmer under the lid for another quarter of an hour.

It is permissible to replace the tomatoes in their juice with fresh ones, but they should first be blanched and removed from the skin.

How to stew chicken legs in a frying pan

Whatever one may say, most often modern housewives cook chicken as a meat product: fillet, legs, brisket, wings, and also offal.

When they get bored with fried or baked meat, they immediately look for a recipe for stewing chicken legs in a frying pan with vegetables or in some sauce.

Firstly, such a dish is healthier than fried one, and secondly, it comes out juicy, slightly browned and very appetizing; you can’t think of a better treat for a banquet or home dinner.

How to stew chicken legs in a frying pan with garlic

Chicken legs are good because they cook quickly and do not require complicated preparation. They are consistently juicy and not very greasy.

Even children can be treated to stewed chicken legs, but it is better not to spoil them with meat fried in a frying pan in a large amount of oil. Well, adults should not get carried away with this product - it is very fatty and high in calories.

Ingredients

Chicken legs - 4 pcs.;
Onions - 1 pc.;
Bay leaf - 3 pcs.;
Flavored peppercorns - 3 peas;
Salt - to taste;
Vegetable oil - used for frying;
Garlic - 2 cloves;
Ground black pepper - to taste;
Chili (powder) - 1/4 tsp.

Chicken legs stewed in a pan with garlic

We rinse the chicken drumsticks under running water, dry them with cardboard towels and divide them in half (you can throw them whole). Be sure to remove the skin.
Fry the legs in a frying pan with oil over high heat for three minutes. During this period of time, they will be covered with a crust, which will protect the meat from loss of juiciness.
Chop the garlic cloves and onion. Reduce heat to medium and add onion-garlic tenderloin.
Fry the onion until transparent over medium heat, then turn the heat to low.
Add bay leaves, peppercorns, salt and pepper the dish, pour water into the meat so that it covers a quarter of it. Cover the pan with a lid and simmer the meat until cooked.

Serve stewed chicken legs with baked, boiled or mashed potatoes, buckwheat, rice, pasta or the freshest vegetable salad.

Stewed chicken legs with sweet peppers

Ingredients

Chicken legs - 8 pcs. + –
Carrots - 1 pc. + –
Onion - 1 pc. + –
Garlic – 4 cloves + –
Bell pepper (any color) - 1 pc. + –
Salt - 1 tsp. + –
Favorite seasonings - to taste + –

How to stew chicken legs in a frying pan with vegetables

It is better to stew the chicken according to this recipe in the deepest metal frying pan, as our grandmothers and mothers did, but if you don’t have one, then no matter what kind of frying pan with a thick bottom will do.

This recipe involves stewing chicken legs with vegetables - sweet colored peppers and carrots. This common combination gives the dish not only a tasteful piquancy, but also an external one.

We wash the chicken legs in water, dry them with cardboard napkins, cut them (if desired) into medium pieces or in half and peel them. Rub the meat with salt and seasonings.
Cut the onion into medium cubes and finely chop the garlic cloves.
Heat a frying pan with oil and fry the onion and garlic tenderloin over low heat for 5 minutes.
Add peeled carrots, grated on a medium grater, to the frying pan, then add chopped pepper, seeded and cut into strips. Simmer the food for 5 minutes.

Place the cooked drumsticks on top and fill them with water. There should be enough water to cover the meat by three quarters. Cover the pan with a lid and simmer the chicken for half an hour, remembering to turn the legs over to the other side after a quarter of an hour.

It is possible to do without any side dish at all. Since in this recipe the chicken is stewed with vegetables, you don’t have to serve anything in addition to the meat, except for herbs, sauce or unique French wine. We serve the dish to the table immediately after preparation and wait for well-deserved praise from family members!

Stewed chicken legs in a frying pan: recipe with sour cream

If you like meat in sauce, we suggest cooking chicken legs in sour cream or sour cream sauce. Thanks to sour cream, the meat becomes even more tender, and together with seasonings it acquires a rich, pleasant smell.

To amuse your loved ones with a brand new culinary masterpiece, you need very few goods and a minimum of effort. But no family member will refuse such a hot snack with meat, rest assured.

Ingredients

Chicken legs - 6 pcs.;
Medium-sized onions - 1 pc.;
Sour cream (10% fat) - 2 tbsp;
Salt - 1 pinch (or to taste);
Spices (any) - to taste.

How to stew chicken legs in sour cream sauce

Wash, dry and remove the skin from the chicken legs. Rub them well with salt and your favorite seasonings, for example, Caucasian spices or Provençal herbs. We add everything only to taste.
Heat a frying pan with oil, turn the heat to low, and fry the meat for 3 minutes on each side (so that it loses its raw pink color), together with finely chopped onion.
Prepare sour cream sauce: mix 1 tsp. seasonings with sour cream and a quarter glass of water.
Pour the sauce over the meat and simmer covered for 30-40 minutes.

Stewed chicken legs in its own juice

Chicken meat is a fairly popular and affordable product for our housewives. And one of the best and most necessary parts of a chicken carcass is the drumstick. Its main advantage, apart from its incomparable taste, is its ease and speed of production. Stewed chicken legs cook quickly and turn out incomparably tasty and healthy.

They combine moderate fat content and juiciness. And with a creative approach to preparing food, you can turn them into a real culinary masterpiece that will decorate both a festive event and turn an ordinary family meal into a feast.

How to cook stewed chicken legs

Drumsticks are prepared in a variety of ways: boiled, fried, baked and stewed. The most common method is frying in a pan. It's delicious, but also harmful. Based on the beliefs of healthy eating, a more gentle method of heat treatment is baking, boiling and stewing.

This recipe gives the extreme. You can stew the product in sour cream, tomato, broth, wine, beer... I would like to tell you how to create drumsticks in your own juice.

The basic rule for making them is that the smaller the drumstick, the younger the meat. This means less time will be spent on cooking, and the legs themselves will turn out much more tender. It is better to use chilled chicken.

But if you bought the drumsticks frozen, then you need to defrost them at room temperature until completely thawed, and only then start preparing the dish itself.

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Chicken drumsticks – 4 pcs.
Onion – 1 pc.
Bay leaf and aromatic pepper – 3 pcs.
Salt and ground pepper - to taste
Vegetable oil - for frying
Garlic – 2 cloves
Hot pepper – ¼ tsp. ground or 1/4 part of the pod

Wash the chicken legs under running water and dry with a cardboard napkin. You can cook them completely, or you can chop them into pieces. I preferred to divide them in half. Also, for the most dietary and least nutritious dish, you can remove the skin from them, it contains a lot of cholesterol (Insoluble in water, soluble in fats and organic solvents.) and fat.

2. Peel the onion with garlic and finely chop it.

3. Place the frying pan with vegetable oil on the fire and heat it well. Place the legs in it and lightly fry them over a high flame until they are covered with an appropriate golden brown crust. This will retain their juice and make them more tender and juicy.

4. Fry the meat for almost 5-7 minutes and add chopped onion and garlic.

5. Lightly sauté the onion until translucent over medium heat.

6. Place bay leaf, salt and pepper (peas, hot and dark) into the pan. If you wish, you can add any favorite spices. For example, nutmeg, ground ginger, suneli hops, Italian herbs, etc. are suitable.

7. Pour drinking water into the frying pan so that it covers the legs by ¼ and bring it to a boil. Then reduce the temperature to low, cover the pan with a lid and simmer the drumsticks for 40 minutes.

8. Check the readiness of the meat by its softness - pierce it with a fork or knife.

9. Serve the finished legs to the table after preparation with any side dish. The most common addition is potatoes (boiled, fried, baked). But meat with gravy will also be delicious in the company of rice, spaghetti or porridge.

If you want to get a dish with the most special taste, simmer the legs not in water, but in soy sauce, wine, ketchup, sour cream, cream, etc.
To cook a side dish with meat at once, place potato wedges in the pan before stewing. You can also supplement the dish with bars or slices of carrots.

This recipe can be used to cook any part of the bird. Below we offer another stewing option in the video recipe: