Bored of roast chicken and had enough of the smell of frying oil? Let’s make this sour cream chicken stew that’s as easy as delicious!
Ingredients
- 2 tablespoons / 30g Cooking oil
- 2 medium Onion (sliced)
- 1 teaspoon Salt
- 1 Clove Garlic (crushed)
- 1 teaspoon Black pepper (optional)
- 4lb / 2kg Chicken meat
- ½ cup Water
- 7 oz / 200g Sour cream
How to make Sour cream chicken
- Slice the onions.
- In hot oil sauté the onions until a glassy / translucent look for about 3-5 minutes.
- Add garlic and optional black pepper and saute until the garlic gets fragrant.
- 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 it cool and the flavors come together for about 10 minutes.
Enjoy!
Sour Cream Chicken Recipe
Bored of roast chicken and had enough of the smell of frying oil? Let’s make this sour cream chicken stew that’s as easy as delicious!
Ingredients
- 2 tablespoons 30g / Cooking Oil
- 2 medium Onion sliced
- 1 teaspoon Salt
- 1 Clove Garlic crushed
- 1 teaspoon Black pepper optional
- 4 lb / 2kg Chicken meat
- ½ cup Water
- 7 oz / 200g Sour cream
Instructions
- Slice the onions.
- In hot oil sauté the onions until a glassy / translucent look for about 3-5 minutes.
- Add garlic and optional black pepper and saute until the garlic gets fragrant.
- 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 it cool and the flavors come together for about 10 minutes.
Notes
Enjoy!
The sour cream is in perfect harmony with the onions. Delicious meal!
It is indeed! If it gets boring you can fresh it up with some peas as well. It makes a perfect match.