Czech · Czechia
Braised Chicken with White Wine and Sour Cream Sauce
A variation of the traditional Czech Svíčková using chicken instead of beef.
75 minutes4 servings
Ingredients
Method
- Cut the chicken into large pieces and season with salt and pepper.
- In a large pot, heat some oil and brown the chicken on all sides.
- Add chopped onion, garlic, carrot, and celery to the pot.
- Pour in the white wine and let it simmer for 1 hour.
- Mix the sour cream with flour and add to the pot, cooking for another 10 minutes.
- Add mushrooms and cook for 5 more minutes.
- Serve the chicken with dumplings on the side.
- Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.
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