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 a little time, I had been browsing on the internet a few days ago. Looking to find fresh, challenging thoughts, inspiring meals that We have never tested before, to impress my family with. Looking for a long time unfortunately could not come across any interesting things. Right before I wanted to give up on it, I stumbled on this tempting and easy treat by chance on Suncakemom. It looked so yummy on its image, it called for fast actions.

It absolutely was easy to imagine just how it’s made, its taste and how much boyfriend will want it. Mind you, it is quite easy to please the man when it comes to puddings. Yes, I am a lucky one. Or maybe he is.Anyways, I went to the page and simply followed the simple instuctions that had been combined with nice pictures of the task. It just makes life quite easy. I could imagine that it is a slight inconvenience to take photographs down the middle of cooking in the kitchen as you will often have gross hands and so i pretty appreciate the effort and time she placed in to make this post .

Having said that I’m inspired to present my own, personal dishes in a similar way. Many thanks for the idea.

I was tweaking the initial formula create it for the taste of my family. I can say it had been an awesome outcome. They enjoyed the flavor, the structure and enjoyed getting a sweet like this in the midst of a lively week. They ultimately demanded more, more and more. Thus the next occasion I am not going to commit the same miscalculation. I am likely to multiply the quantity to keep them delighted.

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.