Chicken breast in sour cream at Russell Hobbs 19790-56

Chicken breast in sour cream at Russell Hobbs 19790-56

Category: Meat dishes

Ingredients
chicken breast with bones and skin	1 PC.
sour cream	2 tbsp. l. with a slide
Salt, pepper, dry oregano	taste
tomato-cream	1 PC.
clove of garlic	1 PC.

Cooking method

• The finished breast turns out to be slightly moist, it is easily cut into thin plastics across the fibers, in short it looks like a pastroma.
• I cut the tomato into thin half rings and put it on the bottom of the bowl
• I remove the skin from the chicken breast, all the visible fat.
• I rub the part where the bones are with garlic, at the same time, fragments of bones are removed, if any.
• Rub the breast on all sides with salt, pepper and dry oregano.
• Densely smear with sour cream on all sides.
• I put it in the bowl with my bones up, trying to place it so that it does not press against the wall anywhere
• 
• I cook on Low (* 1 *) no more than 4.5 hours (temperature in the thickest part is 80 ℃).
• I turn off the device, let the breast cool a little in the bowl, then take it out, carefully separate it and discard the bones. I put the meat in a suitable bowl, fill it with strained sauce that has accumulated in the bowl, cover it and put it in the refrigerator overnight.
• In the morning I drain the sauce, and I put the meat on sandwiches, or in a salad.