Stewed Chicken with Mushrooms and Carrots
This easy stewed chicken combines mushrooms, carrots and onions in a creamy tomato and sour cream sauce. Use chicken thighs, breast or other pieces and serve with your favorite side dish.
Updated : 07 October, 2026
Easy
About 30 min.
Ingredients
800 grams
Chicken
200 grams
Champignon
3
Onion
2
Carrot
2 tablespoon
Tomato paste
100 grams
Sour cream
300 milliliters
Water
2
Garlic
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use any chicken pieces or cut up a whole chicken. The original recipe uses chicken thighs. The proportions are approximate and can be adjusted to taste; using plenty of onion and carrot gives the sauce more flavor.
Step 2
Pat the chicken dry and cut it into small pieces.
Step 3
Heat a little vegetable oil in a frying pan. Add the chicken pieces and cook until golden on the outside.
Step 4
Peel the onion and cut it into half-rings or slightly smaller pieces.
Step 5
Add the onion to the chicken and cook everything together for a couple of minutes, until the onion begins to soften.
Step 6
Add the carrot. You can grate it or cut it into rounds; grated carrot will blend more evenly into the finished sauce.
Step 7
Rinse the mushrooms and cut them into large pieces. Add them to the pan, mix and cook for another 3–5 minutes. Boiled wild mushrooms can be used instead of button mushrooms.
Step 8
In a separate bowl, combine the sour cream, tomato paste and water. Pour the sauce over the chicken, bring to a boil, then cover and simmer over low heat for approximately 30 minutes. Season with salt and spices to taste.
Step 9
At the end of cooking, add the pressed garlic and remove the pan from the heat. Serve the stewed chicken with your favorite side dish.
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