| Description | | This dish has nothing to do with a simple porridge and the principal difference is a delicious delicate taste. The secret is hidden in slow stewing in the covered pot for several hours. |  | | Method | | Cut the chicken into small pieces and fry in a large quantity of oil. Put the slices in a thick-bottomed deep pan and fried in butter carrot, onion and garlic. Put in well washed buckwheat, season to taste. Pour over sour cream, combined with stock. Put in the oven and stew on low heat for 3-4 hours.
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| | Ingredients | | 1 ea chicken.1 ea carrot, thinly grated.1 ea onion, finely cut.2 ea garlic cloves.1 c buckwheat.1/2 c sour cream.1 c stock. |
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