This recipe is one of those “very simple and quick” recipes, but very tasty! Just for variety, sometimes I cook the breast like this: with a sauce of fermented baked milk and grainy mustard. What you will need:

• chicken breast fillet - 500 g,
• Ryazhenka – 2.5% – 50 g,
• grainy mustard - 15 g (~2 teaspoons),
• salt, spices.

Cut the breast into portions. Heat a frying pan and fry the chicken on both sides without oil until golden brown.

Prepare the sauce and pour it over our chicken: mix fermented baked milk, mustard, spices and salt. During cooking, add a little water as needed. Simmer for approximately 30 minutes over low heat, covered.

The result is delicious, tender meat! I don’t count additional calories from fermented baked milk and mustard, since combined with the breast, their “contribution” will be minimal. But if you want to be precise, you can estimate: 500 grams of raw chicken breast - 565 calories(113kcal*5)+50 g ryazhenka 2.5% — 26 calories+ grainy mustard 15 g - 20 calories,total = 611 calories. Some part will also evaporate. In general, you can simply take

Chicken in fermented baked milk baked with potatoes is an original dish that is easy to prepare. It can be served for lunch or dinner. Like any fermented milk product, fermented baked milk will make chicken meat tender and soft. It is advisable to let the chicken marinate for several hours along with the onions and spices. For this dish, you can use both meat on the bone and breast (fillet) - even low-fat meat will turn out soft and juicy. You can use any spices, but do not overload the dish with them. It is enough to get by with a mixture of ground peppers and dried thyme.

Ingredients

• 4 chicken thighs (600 g)
• 500 g potatoes
• 200 ml ryazhenka
• 1 large onion
• 1.5 tsp. salt
• 1/5 tsp. dried thyme
• 1/5 tsp. ground black pepper
• 2 tbsp. l. vegetable oil

Preparation

1. The chicken pieces should not be too large. Small thighs, drumsticks or pieces of breast are what you need. If desired, you can remove the skin, wash it and separate out all the excess - the remains of feathers, bones, cartilage.

2. Salt the chicken (1 teaspoon salt), sprinkle with ground black pepper. Peel the onion and cut into halves or quarters of rings, send to the chicken.

3. Pour fresh fermented baked milk over the chicken and onions - it should not be sour. Cover with a lid or cover with film and place in a cool place for 30-90 minutes.

4. Potatoes need to be peeled and cut into cubes or cubes. If you have a large baking dish, you can take more potatoes, or even double the amount of all ingredients.

5. Cover a baking dish with foil and grease it with vegetable or butter. Place the chicken and potatoes and onions into the pan. Pour the rest of the fermented baked milk on top.

Chicken in fermented baked milk rich in vitamins and minerals such as: vitamin PP - 62.5%, potassium - 13.1%, magnesium - 22.7%, phosphorus - 25.3%, chlorine - 20%, cobalt - 104.1%, molybdenum - 19.2%, chromium - 57.2%, zinc - 12.6%

What are the benefits of Chicken in fermented baked milk?

• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

You can see a complete guide to the most useful products in the appendix.

Good day.

I love chicken in any form, but more often I marinate it before stewing or frying. This way it becomes softer and juicier.

The recipe is very simple and chicken thighs are also marinated in kefir, but I had fermented baked milk on hand. This is not the first time I cook this way.

First, we find a deep container so that the fermented baked milk completely covers the chicken.
I clean the thighs of excess, cut off the skin on the sides. Place the chicken in a container and pepper to taste. Also add salt and mix.

Cut half an onion into rings.

Take 3 cloves of garlic and thinly cut into rings.

Add the onion and garlic to the thighs and stir evenly.

Fill the contents with fermented baked milk so that it barely covers the chicken. Ryazhenka makes the meat more juicy. I always marinate overnight so that I can start simmering in the morning.

In the morning, put the contents from the container into the frying pan. I add a little sunflower oil to the pan. Simmer until done for about 35 minutes. The best part is that the chicken can simmer on one side for a long time before turning it over and you don't have to worry too much about it burning.

I took a cross-sectional photo so you could see the meat. If desired, you can add a little soy sauce to the bottom of the plate.
The dish goes well either simply with vegetables or with mashed potatoes.

When I first saw the recipe for chicken with fermented baked milk, I was immediately interested. They ate chicken in milk, they ate it in apple juice, they ate it with sour cream, they ate it with honey and fruit. But with fermented baked milk, this is something new! It was immediately decided to try. I won’t say that the taste of fermented baked milk is very noticeable, I would even say that it is not noticeable. The main tone in the taste of the sauce is created by onions and paprika. Therefore, I think you can safely try baking it with kefir, although it will probably be sour.

The chicken is cooked in the "Bake" mode, so the coating of the pan must be excellent. My ceramic one had already deteriorated, so the sauce burned a little, I had to stir constantly and switch to the “Stew” mode, adding some water. The second time I cooked in another multicooker with a Teflon coating - everything turned out great!

The photo shows the ingredients for cooking chicken: fermented baked milk, drumsticks, onions, paprika.

Wash the drumsticks, let them dry and place them in a multicooker pan.

Place onion cut into half rings on top.

Squeeze the garlic through a press.

Add fermented baked milk, paprika, and salt to it. 0.5 liters of fermented baked milk is designed for approximately 1 kg of chicken. Since I took less meat, I accordingly reduced the fermented baked milk to 300 ml. Paprika took an incomplete teaspoon. I didn’t change the amount of onions (I love them very much).

Stir and pour the sauce over the chicken.

Cook in baking mode for 1 hour with the valve closed (stir occasionally). If the sauce begins to thicken quickly, you can switch to the “Stew” mode or add more fermented baked milk or water. It doesn’t look very pretty in the photo, but it’s very tasty!

Bon appetit!