Cut the chicken into joints into pieces, try not to chop so that there are no bone fragments. Salt and pepper, put in a pan, cover and cook in your own juice for about 15 minutes. Then remove the lid and fry until golden brown on the fat to stand out from the meat.
Then add chopped onion with garlic to the meat.
Add flour and mix well.
Then put sour cream and fill with water to cover all the pieces, season if necessary. Stew after boiling for 10 minutes.
Chicken in sour cream in Kabardian or Hedliber ready, serve with the sauce.