Licia Bobesha Recipes Recipe For Sour Cream Chicken

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 recently have some time, I was browsing on the internet last week. Looking for fresh, interesting tips, inspiring recipes that I’ve never tasted before, to amaze my family with. Searching for a long time yet couldn’t find too many interesting things. Just before I wanted to give up on it, I came upon this fabulous and easy treat simply by chance. It seemed so tempting

on its photos, it required immediate actions.

It had been simple enough to imagine the way it is created, how it tastes and just how much my husband is going to love it. Mind you, it is quite easy to impress him in terms of puddings. Yes, I am a blessed one. Or perhaps he is.Anyhow, I visited the blog: Suncakemom and simply followed the step by step instuctions that were combined with impressive snap shots of the method. It really makes life faster and easier. I can suppose it is a slight effort to take pics down the middle of baking in the kitchen as you most often have sticky hands so I really appreciate the time and effort she put in to make this post and recipe conveniently followed.

With that said I am empowered presenting my personal recipe similarly. Many thanks for the concept.

I had been fine tuning the initial mixture create it for the taste of my family. I can say it had been a terrific success. They loved the flavor, the consistency and enjoyed having a delicacy such as this in the middle of a lively workweek. They ultimately wanted even more, more and more. Thus next time I’m not going to make the same mistake. I’m going to twin the quantity .

The Recipe For Sour Cream Chicken 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.

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