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 was browsing on the web the other day. Looking for new, intriguing tips, inspiring dishes that We have never used before, to impress my loved ones with. Hunting for quite some time yet couldn’t come across too many interesting things. Just before I thought to give up on it, I found this delicious and simple treat by chance at Suncakemom. It looked so delightful on its snapshot, that called for urgent actions.
It had been simple enough to imagine the way it’s made, its taste and how much my husband is going to want it. Actually, it is very easy to impress the guy in terms of desserts. Yes, I’m a lucky one. Or possibly he is.Anyway, I got into the website and simply used the simple instuctions that were coupled with nice photos of the operation. It just makes life faster and easier. I could suppose it is a slight hassle to take pics in the midst of baking in the kitchen as you may ordinarily have gross hands thus i seriously appreciate the hard work she devote to make this blogpost .
That being said I’m encouraged to present my personal formulas similarly. Appreciate your the concept.
I was fine tuning the original mixture to make it for the taste of my loved ones. I have to say it absolutely was a terrific success. They enjoyed the flavor, the structure and enjoyed having a sweet such as this during a stressful workweek. They ultimately requested more, a lot more. So the next occasion I’m not going to make the same mistake. I’m gonna twin the volume .
The original Sour Cream Chicken is provided 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.