You will need
    • 1 chicken (1-1,5 kg);
    • 0.75 liters of water;
    • 250 g of sour cream;
    • 2 tablespoons flour;
    • 1 teaspoon of salt;
    • 1 large onion;
    • vegetable oil for frying;
    • 4-5 cloves of garlic;
    • ground black pepper.
Inspect the chicken, especially wings and legs. Remove any fluff and pin feathers.
Thoroughly rinse the chicken under cold running water. Cut off excess fat. With a sharp knife cut into pieces a La carte.
Put the chicken pieces in the pan. In a separate bowl, mix the water and sour cream until smooth. Pour this mixture into the chicken.
Place the pot with the chicken on a high heat, cover. Bring contents of saucepan to a boil, make the heat lower. The dish is quietly boiling.
With a ladle pour out of the pan 0.5 cups of liquid, let cool. Stir in the cooled liquid to the flour, stir until lumps disappear. Same here, add salt, about 0.5 teaspoons.
Onion peel and finely chop. Fry it in vegetable oil. Fry onions until Golden in color it should not be.
In the pot in which you cooked the chicken, put fried onion. Pour into it the divorced flour, mix gently. Bring chicken to a boil. Try the sauce to taste, if necessary dosolit it.
Simmer the chicken until tender. A few minutes before end of cooking, put in a saucepan the chopped garlic. The amount of garlic, if desired, can be increased. Season the chicken in sour cream ground black pepper.
Put on a plate and garnish the chicken pieces, pour all the sour cream sauce. Serve hot.
Bon appetit!