Chicken in Sour Cream Sauce with Pasta

1. 1 Chicken thighspack 900 g ≈ $3.99 160 g
2. 2 Pastapack 450 g ≈ $1.37 80 g
3. 3 Sour cream 15%pack 300 g ≈ $1.60 50 g
4. 4 Onions≈ $1.60 per kg 50 g
5. 5 Garlic≈ $10.00 per kg 3 g
6. 6 Wheat flour 6 g
7. 7 Sunflower oil 8 ml
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut chicken¹ thighs into 3–4 cm (1.2–1.6 in) pieces; slice onion⁴ into half-rings, mince garlic⁵.

2. Sear chicken¹ in oil over medium heat for 6–8 minutes until golden brown; add onion⁴ and cook another 4 minutes until translucent.

3. Sprinkle flour over the chicken¹, stir, then pour in 1 cup (240 ml) sour³ cream and 100 ml (3.4 fl oz) water, add garlic⁵ and salt; simmer covered on low heat for 15 minutes until the sauce thickens and the meat is tender with clear juices.

4. While the chicken¹ cooks, boil pasta² in salted water for 8–10 minutes until al dente, then drain.

5. Combine pasta² with chicken¹ and sauce, warm through for 1 minute, sprinkle with chopped dill⁸, and serve.