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Recipe For Sour Cream Chicken

Chickens aren’t created to be roasted or fried alone. They make delicious stews with a help of humble herbs and almost secret ingredients.

As I most recently have some time, I had been searching on the web last week. Looking for new, exciting thoughts, inspiring recipes that I’ve never tested before, to astonish my loved ones with. Looking for quite some time yet couldn’t find any interesting stuff. Right before I thought to give up on it, I came across this delicious and easy treat by chance. It seemed so fabulous on its photo, that called for instant actions.

It was not so difficult to imagine just how it is created, how it tastes and how much boyfriend will probably like it. Mind you, it is rather simple to impress him when it comes to treats. Anyhow, I visited the page: Suncakemom and used the step-by-step instuctions that had been accompanied by impressive photographs of the procedure. It just makes life quite easy. I can imagine that it is a slight effort to shoot photos in the middle of cooking in the kitchen because you most often have sticky hands therefore i seriously appreciate the commitment she placed in to build this post .

With that in mind I am encouraged presenting my personal recipe in the same way. Many thanks for the concept.

I was fine tuning the original recipe create it for the taste of my family. I can tell you it absolutely was an incredible success. They loved the flavour, the thickness and loved getting a delicacy like this during a hectic week. They basically requested even more, more and more. So the next occasion I am not going to make the same mistake. I’m likely to multiply the quantity to get them pleased.

Recipe For Sour Cream Chicken invented by Suncakemom.

Pour oil into a pan and heat it up.

While the oil is heating slice the onions.

When oil is hot, add onions with salt and sauté until a glassy / translucent look for about 3-5 minutes while stirring frequently.

Add garlic and optional black pepper and saute until the garlic gets fragrant. The garlic can now be removed if desired.

Mix in the meat and sauté until at least one side of the meat gets some golden brown color.

Pour water into the pan until its content is half submerged in case of cuts with bones like drumsticks, tights, wings or the carcass. Chicken breast or other boned parts only need about a quarter cup of water or even less depending of the meat’s water content.

Put the lid on, bring the water to boil then reduce the heat and simmer for about 20 minutes in case of whole parts and 10 minutes for breast.

Mix in the sour cream.

Take the lid off then increase the heat to medium and cook away about half of the added water to get a somewhat thick onion enriched sauce. This takes about 20 minutes more for boned parts and approximately 10 for boneless meats.

Take it off heat and let the flavors come together for about another 10 more minutes.

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