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 browsing on the web the other day. Looking to find new, challenging ideas, inspirational dishes that I have never used before, to surprise my loved ones with. Looking for a long time unfortunately couldn’t discover lots of interesting stuff. Just before I wanted to give up on it, I ran across this delightful and easy dessert simply by chance. The dessert seemed so tempting
on its image, it called for immediate actions.
It was not so difficult to imagine how it is created, how it tastes and just how much my husband will enjoy it. Actually, it is extremely easy to keep happy him when it comes to cakes. Anyhow, I went to the webpage: Suncakemom and then followed the step by step instuctions which were combined with superb photos of the task. It just makes life much easier. I can suppose it is a bit of a hassle to take pics in the middle of baking in the kitchen as you typically have gross hands therefore i sincerely appreciate the time and energy she put in to make this post .
With that in mind I am empowered to present my very own formulas in the same way. Many thanks the concept.
I was tweaking the original formula to make it for the taste of my family. I must say it turned out a terrific outcome. They enjoyed the flavor, the consistency and enjoyed having a sweet like this during a stressful workweek. They ultimately demanded even more, many more. Hence next time I’m not going to commit the same miscalculation. I am gonna multiply the volume .
The Recipe For Sour Cream Chicken is from 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.