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 looking on the internet a few days ago. Trying to get fresh, exciting tips, inspirational dishes that We have never tried before, to amaze my loved ones with. Searching for quite some time but could not come across any interesting stuff. Right before I thought to give up on it, I came upon this tempting and simple dessert simply by chance. The dessert seemed so delicious on its photos, it called for rapid action.
It had been not difficult to imagine how it is created, its taste and just how much my hubby might love it. Mind you, it is rather simple to delight the man in terms of treats. Anyways, I visited the webpage: Suncakemom and simply used the simple instuctions that had been combined with nice pics of the task. It just makes life much easier. I could suppose it is a bit of a effort to take snap shots down the middle of cooking in the kitchen as you normally have sticky hands and so i pretty appreciate the hard work she put in to build this blogpost .
With that in mind I’m empowered to present my own, personal dishes in the same way. Many thanks the idea.
I was fine tuning the initial mixture create it for the taste of my loved ones. I’ve got to mention it absolutely was an incredible outcome. They enjoyed the flavor, the thickness and loved getting a sweet like this during a lively workweek. They quite simply asked for more, more and more. So next time I’m not going to make the same miscalculation. I’m likely to double the amount to keep them happy.
Sour Cream Chicken Recipes first posted on 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.