Machanka with Chicken (Belarusian Sour Cream Stew)

Traditional fatty Belarusian machanka is made lighter and higher in lean protein by using skinless chicken thighs and light sour cream while preserving its rich creamy flavor.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 750 g (1.65 lbs) skinless boneless chicken thighs, cut into bite-sized pieces · 1080 kcal in the whole recipe
• 2 medium onions (220 g / 7.8 oz), finely chopped · 88 kcal in the whole recipe
• 200 g (7 oz) button mushrooms, sliced · 44 kcal in the whole recipe
• 2 cloves garlic (8 g), minced · 12 kcal in the whole recipe
• 1 tbsp flour (15 g) · 52 kcal in the whole recipe
• 1.5 cups chicken broth (350 g / 12 fl oz) · 21 kcal in the whole recipe
• 150 g (5.3 oz) light sour cream (instead of traditional smetana) · 204 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 2 medium potatoes (340 g / 12 oz), peeled and diced · 262 kcal in the whole recipe
• Salt, black pepper, 1 bay leaf, and fresh dill for garnish

Method

1. Boil the peeled potatoes in salted water for 15 minutes until tender, then drain and set aside.

   

2. Heat olive oil in a deep skillet over medium-high heat (180°C / 355°F) and brown the chicken thighs with salt and pepper for 5 minutes, then transfer to a plate.

   

3. In the same skillet, sauté onions, mushrooms, and garlic for 5 minutes; sprinkle with flour and cook for 1 minute while stirring.

   

4. Pour in chicken broth, add bay leaf, return the chicken to the skillet, cover, and simmer on low heat for 12 minutes.

   

5. Stir in light sour cream, heat gently for 2 minutes without boiling, garnish with fresh dill, and serve hot alongside boiled potatoes.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.