Although I made this dish with rabbit meat, the method can be easily applied to chicken / turkey. A delicious, consistent and tasty sauce comes out, I added the potatoes, you can not put them.
One more remark, you can normally cook this dish in cauldron, I am more recently impressed by my multicooker - it is already a place of honor in the kitchen and does its job wonderfully. I cooked this food in it and it came out perfectly. Don't ask me about the brand of the device, it is one of the cheapest on the market and it does its job very well, so just get used to it.
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The rabbit meat is cleaned and washed well, portioned according to preferences.
In a thick-bottomed cauldron / pan, heat the oil well, add the meat. Let it brown well, stir in the cauldron periodically.
When the meat is browned, add the chopped onion - do not grind it too much. Stir and leave for about 5 minutes, stirring 1-2 more times.
Then add salt, pepper and bay leaf.
Pour enough water to cover the meat, leave on high heat until it starts to boil, then turn on low heat and let the meat boil well. It can boil from 1 hour to 2, 3 - depending on how old the rabbit meat is.
Half an hour before the meat is ready, you can optionally add a few diced potatoes.
After the meat and potatoes have boiled, prepare the sour cream sauce.
In a bowl put sour cream and flour, mix.
Pour in the cream slowly, stirring quickly, 2 tablespoons of meat soup from the pan.
Pour this sauce into the meat pan, mix well and simmer for about 5 minutes.
More suitable for salt if needed, you can also add a little chopped parsley.
Remove from the heat and let it penetrate for another 10 minutes.
Serve with any salad you like, it goes perfectly with pickles, I think a polenta would fit here.
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