Гульчехра.

Золотые рецепты
11

Гульчехра.

Гульчехра — это узбекское блюдо, которое представляет собой курицу, тушеную в молоке и сметане. Курочка, приготовленная по этому рецепту, получается очень нежной и сочной, соус потрясающе вкусный и ароматный. К такой курице подойдет идеально в качестве гарнира рис или картофельное пюре. 

Для приготовления гульчехры нам понадобится:
1 кг курицы или ее частей;
4 луковицы;
10 зубчиков чеснока;
200 мл молока;
10 ст. л. сметаны;
1 ст. л. муки;
1 ч. л. хмели-сунели;
1 ч. л. сахара;
соль — по вкусу;
зелень — по вкусу; 
растительное масло для жарки. 

Лук нарезать полукольцами и обжарить на сковороде на растительном масле до золотистого цвета. Лук высыпать в отдельную тарелку и отложить в сторону. 
Курицу разрезать на кусочки и снять с нее кожу, посолить. Кожу можете и не снимать, я решила ее не использовать. 

Курицу обжарить в сковороде, в котором ранее мы обжаривали лук, на сильном огне, со всех сторон до золотистой корочки. К обжаренной курице добавить жареный лук. Все перемешать и тушить пару минут на медленном огне. 
Муку смешать с молоком, добавить сметану, выдавленный чеснок, хмели-сунели и соль. Все вылить в сковороду с курицей. Перемешать и добавить воды такое количество, чтобы наша подлива покрыла курицу. 

Тушить гульчехру на медленном огне 20 минут, периодически помешивая наш соус. К готовой необыкновенно вкусной, сочной курице добавить мелко рубленную зелень. 
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