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 some time, I had been looking on the internet last week. In need of new, fascinating tips, inspiring meals that I’ve never tried before, to treat my loved ones with. Searching for quite some time unfortunately could not discover too many interesting things. Just before I thought to give up on it, I ran across this delightful and easy treat by chance. The dessert looked so mouth-watering on its pic, that required instant action.
It had been simple enough to imagine just how it’s made, its taste and just how much my husband will like it. Mind you, it is very simple to impress him when it comes to cakes. Yes, I’m a lucky one. Or perhaps he is.Anyways, I went to the webpage: Suncakemom and followed the step-by-step instuctions that have been combined with wonderful snap shots of the operation. It really makes life rather easy. I can suppose it is a slight effort to take snap shots down the middle of baking in the kitchen as you ordinarily have sticky hands thus i highly appreciate the hard work she placed in for making this blogpost .
That being said I’m empowered presenting my very own recipes in the same way. Appreciate your the thought.
I had been tweaking the original mixture to make it for the taste of my loved ones. Need to say it absolutely was an awesome outcome. They prized the flavor, the structure and loved getting a delicacy like this during a busy week. They ultimately wanted lots more, a lot more. So the next time I’m not going to commit the same miscalculation. I’m gonna multiply the amount to get them delighted.
This Sour Cream Chicken post was made possible 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.