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 surfing on the web yesterday. Trying to find fresh, stirring thoughts, inspiring recipes that I’ve never tasted before, to amaze my family with. Hunting for a while but could not find lots of interesting stuff. Just before I thought to give up on it, I stumbled on this scrumptious and simple dessert simply by luck over Suncakemom. It seemed so yummy on its pic, that required immediate action.
It was not difficult to imagine how it’s created, how it tastes and how much my husband might want it. Actually, it is rather simple to please the guy when it comes to desserts. Yes, I’m a blessed one. Or possibly he is.Anyways, I went to the site and then used the simple instuctions that have been accompanied by wonderful snap shots of the operation. It just makes life much simpler. I can suppose it is a bit of a effort to shoot photos down the middle of baking in the kitchen as you may most often have sticky hands so that i highly appreciate the time and effort she placed in to build this blogpost and recipe conveniently followed.
With that in mind I am inspired to present my very own recipe in the same way. Many thanks for the idea.
I had been tweaking the main recipe create it for the taste of my family. I’ve got to tell you it was an awesome success. They prized the flavour, the consistency and loved getting a sweet like this during a busy week. They ultimately asked for even more, many more. Thus the next time I am not going to make the same mistake. I’m going to twin the quantity .
You can find the original Recipe For Sour Cream Chicken 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.