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 currently have some time, I had been surfing on the web a few days ago. In search of fresh, intriguing thoughts, inspiring recipes that I’ve never tasted before, to surprise my family with. Looking for a while yet couldn’t come across any interesting stuff. Just before I thought to give up on it, I came across this yummy and simple treat simply by chance. It seemed so yummy on its photo, it called for rapid action.
It had been easy to imagine just how it is made, its taste and how much my hubby will probably enjoy it. Actually, it is quite easy to please the man when it comes to desserts. Anyway, I visited the page: Suncakemom and followed the simple instuctions that have been accompanied by wonderful photographs of the procedure. It just makes life much simpler. I could suppose it is a bit of a inconvenience to shoot photographs down the middle of baking in the kitchen because you normally have sticky hands therefore i seriously appreciate the commitment she put in for making this post .
Having said that I’m inspired presenting my own, personal dishes in a similar fashion. Thanks for the concept.
I was fine tuning the original recipe create it for the taste of my family. I can mention it was a terrific success. They prized the flavour, the consistency and enjoyed having a sweet like this during a stressful workweek. They quite simply demanded lots more, a lot more. So the next occasion I am not going to commit the same miscalculation. I am gonna multiply the quantity .
Thanks for SunCakeMom who made the Sour Cream Chicken Recipes a reaility
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.