• First, you need to cut the chicken breast / boneless chicken leg into pieces and season it with vegetable oil, salt and black pepper;
  
• Now, heat the multicooker by selecting the BROWN / SAUTEE program for 15 minutes; If you cook in a pot, simply heat the pot on the stove;
  
• Once the pot is heated, add some vegetable oil (1-2 tbsp) and then add the seasoned chicken pieces; Add salt, black pepper and sweet paprika;
  
• Stir-fry the chicken for 10 minutes or until it becomes golden brown;
  
• Meanwhile, peel and rinse the onions and the garlic cloves;
  
• Using a food chopper or a knife, chop the onions and the garlic cloves;
• Once the chicken is cooked on the surface, remove it from the pot and place it into a bowl;
  
• Now, for the remaining 5 minutes, stir-fry the onions and the garlic cloves;
  
• Meanwhile, rinse the mushrooms and remove their skin. IMPORTANT: It is not necessary to peel the mushrooms and remove their leg, but I like to use them without skin or leg.
  
• Now, using a knife, cut the champignon mushrooms into pieces;
  
• Once the program is over, add the chicken pieces, then place the mushrooms into the pot;
  
• Mix well all the ingredients in the pot;
  
• Add the sour cream and cook the stew using POULTRY program for 35 minutes;
  

IMPORTANT: You might think that the sour cream doesn’t assure the right amount of liquid for the stew, but during the cooking process, the mushrooms will eliminate a lot of water, so this should be enough.

• When the program has finished, slowly open the pressure valve and release the pressure from the pot;
  
• Now, using a bowl, mix 1 tbsp flour or cornstarch with 3-4 tbsp water to get a homogeneous mixture;
  
• Slowly pour this mixture in the pot and incorporate it into the slow, using a spatula;
  
• Place the lid on top of the multicooker and leave it to rest at least 10 minutes before serving it; The mixture will properly cook during this time in the hot stew.
• Serve the stew warm with a salad or a side dish, as you prefer.