Buckwheat Porridge with Chicken Gravy

Sort through the buckwheat and rinse it until the water runs clear. Transfer to a saucepan, pour in 500 ml of water or chicken stock, add half the salt, bring to a boil and cook covered over low heat for 15 minutes, until the liquid is absorbed. Remove from heat and let stand covered for another 10 minutes.

Cut the chicken breast into pieces about 2 cm. Dice the onion finely and grate the carrot on a coarse grater.

Heat the oil in a deep skillet. Sauté the chicken over medium heat for 4–5 minutes, turning occasionally, until the pieces turn white and lightly browned. Transfer the chicken to a plate.

In the same skillet, sauté the onion for 2–3 minutes until translucent, add the carrot and cook for another 4–5 minutes, stirring occasionally.

Sprinkle the flour over the vegetables, stir and cook for 1 minute. Gradually pour in 250 ml of water or chicken stock, stirring constantly to avoid lumps. Return the chicken to the skillet, season with salt and pepper.

Cover the skillet and simmer the gravy over low heat for 10 minutes. Stir in the sour cream and warm through for another 2–3 minutes, without letting it boil hard.

Divide the hot buckwheat porridge among plates and generously ladle the chicken gravy over it.