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 lately have a little time, I had been browsing on the internet yesterday. In need of fresh, challenging ideas, inspiring recipes that I’ve never tried before, to impress my loved ones with. Looking for a long time unfortunately could not come across any interesting stuff. Just before I thought to give up on it, I stumbled on this delicious and simple treat by chance. The dessert looked so tempting
on its photo, that required prompt action.
It absolutely was simple enough to imagine just how it is made, how it tastes and how much my hubby will probably want it. Actually, it is quite easy to impress the guy in terms of puddings. Anyways, I got into the website: Suncakemom and simply followed the simple instuctions that had been coupled with superb shots of the method. It just makes life less difficult. I could suppose it’s a slight effort to take photos in the middle of baking in the kitchen because you will often have sticky hands therefore i sincerely appreciate the time and effort she devote to make this blogpost .
With that said I’m empowered presenting my very own recipe similarly. Thanks for the idea.
I had been tweaking the main mixture create it for the taste of my loved ones. I must say it was an incredible outcome. They prized the flavour, the structure and loved getting a delicacy like this in the middle of a hectic week. They ultimately requested lots more, many more. So the next occasion I’m not going to commit the same mistake. I am likely to double the quantity .
The origanal Sour Cream Chicken Recipes is from 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.