Chicken legs or other parts of the chicken are first fried until golden brown, and then briefly stewed in a pan in a milk sauce. The poultry is fried, but tender and juicy, soaked in a fragrant milk sauce with garlic and herbs.
Products (for 4 servings):
Chicken (any parts) - 750 gr
Milk - 200 ml
Flour - 45 gr
Garlic - 3-4 cloves
Fresh herbs (parsley and dill) - 20 g
Vegetable oil (for frying) - 30 ml
Sweet paprika - 1 tsp.
Ground black pepper - 0,25 tsp.
Salt - to taste
Prepare the necessary products. For this dish, you can use any part of the chicken: thighs, shanks, or cut into portions of a whole carcass.
Wash the chicken, dry it well with paper towels
In a bowl pour flour, salt (0.5 teaspoons), paprika and black pepper.
Mix everything well.
Put the chicken pieces in the flour mixture and mix thoroughly. Shake off the rest of the flour from the chicken. We leave the flour mixture (1 teaspoon will still be needed).
Roast the chicken, turning occasionally, over low heat under a lid until fully cooked. It took me 25-30 minutes.
Chop parsley and dill leaves. Peel and finely chop the garlic.
In a deep bowl, combine the milk and 1 teaspoon of flour mixture, mix well so that there are no lumps.
Then add the herbs, garlic and a little salt.
Stir everything - the milk sauce is ready.
If too much fat came out while frying the chicken, drain the excess fat from the pan.
Then pour the chicken with the prepared sauce.
Braise the chicken on low heat under a lid, stirring occasionally and pouring milk sauce on top, for another 5-10 minutes.
Fried chicken stewed in milk-garlic sauce, ready. Bon appetit!
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