Buckwheat Porridge with Chicken Gravy
Homestyle buckwheat with a tender chicken gravy made with sour cream
Ingredienti
- grano saraceno250 g
- filetto di pollo400 g
- cipolla1 pz
- carota1 pz
- panna acida120 g
- farina1 cucchiaio
- olio2 cucchiaio
- sale1 a piacere
- pepe nero1 a piacere
- brodo o acqua400 ml
Istruzioni
Rinse the buckwheat, cover with water 1:2, add salt, and cook covered for 15–18 min.
Cut the chicken fillet into small pieces, dice the onion, and grate the carrot.
Fry the chicken in oil for 4–5 min until lightly golden.
Add the onion and carrot, and fry for another 5 min.
Stir in the flour, pour in water or broth, add sour cream, salt, and pepper; simmer for 10 min until thickened.
Serve the buckwheat generously topped with the chicken gravy.
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