Gedlibzhe
Ingredients
Instructions
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces, add them to the skillet and brown them on all sides until they are golden brown, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for about 2 minutes. Gradually add the chicken broth, stirring continuously to ensure there are no lumps.
Mix in the sour cream, paprika, ground coriander, and bay leaf. Stir until the sauce is smooth and well combined.
Return the browned chicken pieces to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and simmer for 30-35 minutes, or until the chicken is cooked through and tender.
If using, sprinkle fresh fresh herbs, like dill or parsley, over the top before serving for a pop of color and added flavor. Serve warm.
Notes
Serve gedlibzhe with rice or bulgur to soak up the rich sauce. Bread is also good. Pickled vegetables offer a tangy contrast to the creamy sauce.
Adjust the Thickness of the sauce by adding more chicken broth if needed.
Refrigerate any leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened too much.
Source
Gedlibzhe is a cherished dish from the Kabardian region of the North Caucasus. It´s a staple there. chicken, vegetables, easy simmering, main course Kabardian food recipesFood in the Europe