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 a little time, I had been looking on the internet yesterday. Trying to find fresh, challenging thoughts, inspirational dishes that I’ve never tried before, to amaze my family with. Searching for a while yet couldn’t find lots of interesting stuff. Just before I wanted to give up on it, I found this tempting and simple treat by accident at Suncakemom. It looked so mouth-watering on its photos, it called for immediate action.
It was easy to imagine how it’s made, its taste and just how much boyfriend is going to like it. Mind you, it is extremely simple to impress the man in terms of puddings. Yes, I’m a blessed one. Or perhaps he is.Anyhow, I visited the blog and simply used the step-by-step instuctions that were coupled with superb photos of the method. It really makes life much easier. I could suppose it is a bit of a inconvenience to take pics down the middle of cooking in the kitchen as you typically have gross hands and so i sincerely appreciate the time and energy she devote for making this blogpost .
With that in mind I am empowered to present my own, personal dishes in the same way. Appreciate your the idea.
I was tweaking the initial recipe create it for the taste of my family. I must tell you it turned out an awesome outcome. They prized the taste, the overall look and enjoyed getting a delicacy such as this in the middle of a stressful workweek. They quite simply asked for more, many more. So the next time I’m not going to commit the same mistake. I’m gonna multiply the quantity .
sour cream Chicken recipes 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.