Buckwheat with Braised Chicken

1. 1 Chicken thighspack 900 g ≈ $3.81 60 g
2. 2 Buckwheat groatspack 800 g ≈ $5.00 35 g
3. 3 Carrots≈ $1.50 per kg 30 g
4. 4 Onions≈ $1.60 per kg 15 g
5. 5 Sour cream 15%pack 300 g ≈ $1.60 15 g
6. 6 Sunflower oil 3 ml

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

Method

1. Rinse the skinless chicken¹ thighs, pat dry with paper towels, cut into large pieces about 4–5 cm, peel the onion⁴ and slice into half rings, grate the carrot³ on a coarse grater, and prepare a medium skillet (about 24 cm) with a thick bottom, cover with a lid, and heat over medium heat.

2. Place the chicken¹ pieces in the preheated dry skillet and sear over high heat 3–4 minutes until lightly browned, then add the onion⁴ and fry another 2–3 minutes until translucent.

3. Add grated carrot³ to the chicken¹ and onion⁴, stir and fry over medium heat 2 minutes to soften slightly.

4. Pour in 100 ml of water, reduce heat to low, cover and simmer on low heat 12–15 minutes until the meat is tender and juices run clear, adding more water if needed.

5. Check doneness by piercing a piece with a knife—the juices should be clear, the meat tender and easily separating from the bone; if in doubt, add a splash of water and continue simmering 2–3 minutes.

6. Two to three minutes before finishing, add sour⁵ cream, stir and heat covered on low until smooth, do not boil.

7. Cook the buckwheat² separately according to the package instructions to an al dente state; drain excess liquid and keep covered.

8. To serve, place a portion of buckwheat² on a plate, top with the chicken¹ in sour⁵ cream sauce; garnish with herbs if desired and serve hot.

In short

• A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.