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 lately have a little time, I had been surfing on the internet a few days ago. Trying to get fresh, intriguing tips, inspirational meals that I have never tested before, to impress my loved ones with. Hunting for quite some time unfortunately couldn’t find lots of interesting stuff. Right before I wanted to give up on it, I discovered this yummy and simple dessert by chance. It seemed so delightful on its pic, it required quick actions.

It absolutely was simple enough to imagine just how it is created, how it tastes and just how much my hubby is going to love it. Mind you, it is very simple to keep happy him when it comes to desserts. Yes, I’m a blessed one. Or perhaps he is.Anyway, I went to the blog: Suncakemom and simply followed the precise instuctions which were accompanied by wonderful photographs of the process. It really makes life rather easy. I could imagine that it’s a slight hassle to shoot pics in the middle of cooking in the kitchen as you ordinarily have sticky hands and so i seriously appreciate the hard work she devote for making this post and recipe easily implemented.

Having said that I am encouraged to present my personal recipes in a similar way. Appreciate your the thought.

I had been tweaking the main mixture create it for the taste of my loved ones. I must say it turned out a great success. They enjoyed the flavour, the structure and enjoyed having a sweet like this in the midst of a stressful week. They quite simply demanded more, more and more. So the next time I’m not going to make the same mistake. I am going to double the volume to make them pleased.

The original recipe for sour cream chicken is provided 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.