400 grams of chicken breasts
300 grams of mushrooms
3 medium sized onions
8 cloves of garlic,
8 tbs of oil
6 tbs of white wine vinegar
3 bay leaves
3 tbs of mayonnaise or sour cream
1 tsp of green ajika (see link at the foot of this article for a recipe)
1 tbs of tomato puree, black pepper and salt (according to taste)
fresh parsley (for garnish) and 600 ml of water.
Chop the chicken and add to a bowl with 1 tsp of tomato puree, 3 tbs of white vinegar, 3 bay leaves, a pinch of salt and black pepper. Leave in the refrigerator for 1 hour.
When ready to cook, add 3 tbs of oil and 3 tbs of white vinegar to a pan and heat. Add the marinated chicken when the oil is hot and cook on a high heat, stirring often.
After 6-7 minutes, add chopped onions and 5 tbs of oil to the pan and stir.
Continue to cook on a high heat for 5 minutes.
Add sliced mushrooms and reduce the temperature to low. After 5 minutes add 500 ml of water and 1 tsp of tomato puree. Stir and continue to cook on a low heat for 30 minutes, stirring occasionally.
Add crushed garlic, mayonnaise (or sour cream) and 1 tsp of green ajika to a bowl. Stir and then add 100 ml of water in small amounts, stirring the mixture as you pour.