Chicken thighs in a sour cream sauce with pasta

1. 1 Chicken thighspack 900 g ≈ $3.81 160 g
2. 2 Pastapack 450 g ≈ $1.36 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. Wash the chicken¹ thighs and pat dry with paper towels; cut into pieces 3–4 cm in size; peel the onion⁴ and slice into rings about 5 mm thick; heat a skillet over medium heat and add a small amount of oil.

2. Fry the chicken¹ over medium heat for 6–8 minutes until golden brown, stirring occasionally so the pieces cook evenly.

3. Add the onion⁴ to the chicken¹ and fry together for another 4 minutes over medium heat until the onion is translucent.

4. Stir in flour, then add sour³ cream, minced garlic⁵ and 100 ml of water; season with salt and pepper; simmer over low heat for 12 minutes, until the sauce thickens and the chicken¹ is tender.

5. Cook the pasta² in a large pot of salted water according to package directions until al dente; drain.

6. Combine the pasta² with the chicken¹ and sauce, or plate separately, garnish with fresh dill⁸, and serve with the sauce alongside the pasta.