Chicken in Bird's Milk Cheese Sauce (so tender it melts in your mouth)

 

Cheese sauce is always a win-win option for any dish. There is something magical in this combination, and only one name arouses extraordinary interest and desire for immediate tasting. We highly recommend cooking chicken thighs or any other parts of the chicken in cheese sauce - legs, drumsticks, fillets. Chicken meat itself is a rather insipid product, easily responding to spices, spices and bright-tasting ingredients.

Just imagine how chicken will play with dry oregano and thyme in addition to a delicate cheese sauce ...

Ingredients:

• chicken thighs - 4 pcs.;
• processed cheese 50-55% fat - 200 g;
• oregano - 1 tsp;
• thyme - 1 tsp;
• water / broth - 1 cup;
• garlic - 2 cloves;
• salt - as needed;
• vegetable oil for frying.

Recipe:

Rinse the thighs and be sure to dry before placing them in a hot hot frying pan with oil. The fat will not splatter due to moisture droplets on the surface, and you can easily fry the thighs on both sides until browned. We do not bring the chicken to full readiness, because. ahead is the process of quenching in liquid.

Sprinkle with dry aromatic herbs (oregano and thyme), pour boiling water or hot broth. Do not add salt, otherwise the dish may turn out to be salty at the end, when the melted cheese melts and you will understand what percentage of salt content is in it, and therefore in the overall taste of the dish. Fill with water so as to only cover the thighs with liquid, then cover with a lid and simmer for about 30 minutes. The broth should become concentrated and rich, slightly reduced in volume and become fragrant with herbs. If your chicken is not store-bought, but, for example, home-made, the stewing time in the broth can increase up to 1 hour.

Add melted cheese to the pan (soft “Yantar” or “Friendship” cubes), immerse it in the broth and give time for the cheese to disperse well and melt in the hot liquid.

Mix the cheese sauce well and let the chicken marinate in the sauce for another 3-4 minutes.

We add garlic through a crush or chopped finely with a knife, and at the same time we try the sauce for salt. If the salinity of the cheese allows you not to add salt, it is better not to do so.

Serve hot chicken with vegetables and herbs.

Chicken in Bird's Milk cheese sauce is ready!

Bon appetit!