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 was surfing on the web a few days ago. Attempting to find fresh, challenging tips, inspiring dishes that We have never tasted before, to treat my loved ones with. Searching for a while unfortunately could not find too many interesting things. Just before I wanted to give up on it, I discovered this delicious and easy dessert by chance. It looked so tempting
on its photos, it called for instant actions.
It was easy to imagine just how it’s made, how it tastes and how much my hubby will probably enjoy it. Mind you, it is extremely simple to delight the man when it comes to puddings. Yes, I’m a lucky one. Or maybe he is.Anyways, I went to the website: Suncakemom and then followed the detailed instuctions that had been combined with nice photos of the operation. It just makes life quite easy. I can imagine that it’s a slight inconvenience to shoot snap shots down the middle of baking in the kitchen because you usually have sticky hands so that i pretty appreciate the commitment she placed in to build this post and recipe conveniently followed.
With that in mind I am inspired to present my personal formulas in a similar fashion. Appreciate your the concept.
I was tweaking the initial mixture to make it for the taste of my family. Need to say it absolutely was a great success. They loved the taste, the thickness and loved getting a treat such as this during a lively week. They ultimately requested even more, many more. Hence next time I’m not going to make the same miscalculation. I am gonna twin the amount .
There are more Sour Cream Chicken Recipes at 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.