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 currently have a little time, I was searching on the web last week. Attempting to find fresh, interesting thoughts, inspirational meals that I have never tasted before, to impress my family with. Looking for a while yet couldn’t find lots of interesting stuff. Just before I wanted to give up on it, I stumbled on this tempting and easy dessert by chance. It looked so fabulous on its photos, it called for fast actions.

It absolutely was not difficult to imagine how it is created, how it tastes and how much my hubby is going to want it. Mind you, it is rather simple to please the guy when it comes to desserts. Anyway, I went to the website: Suncakemom and then used the detailed instuctions that have been accompanied by nice pictures of the operation. It just makes life less difficult. I can suppose it’s a slight effort to take photos in the midst of cooking in the kitchen as you may usually have sticky hands and so i sincerely appreciate the time and effort she put in to make this post .

That being said I’m encouraged to present my own recipe in a similar fashion. Many thanks for the idea.

I was tweaking the initial mixture to make it for the taste of my loved ones. I’ve got to say it was a great success. They loved the taste, the overall look and loved getting a sweet like this during a stressful week. They quite simply demanded lots more, more and more. Thus the next time I am not going to make the same mistake. I am likely to twin the amount to make them happy.

Thanks for SunCakeMom who made the Sour Cream Chicken Recipes a reaility

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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