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 recently have some time, I was surfing on the web a few days ago. In search of fresh, fascinating tips, inspiring dishes that We have never used before, to delight my family with. Hunting for quite some time unfortunately couldn’t find any interesting things. Just before I thought to give up on it, I discovered this tempting and easy dessert simply by luck over Suncakemom. It looked so delightful on its photo, it required rapid actions.
It absolutely was not difficult to imagine how it’s created, how it tastes and just how much my husband will enjoy it. Actually, it is quite simple to delight the guy in terms of desserts. Yes, I am a lucky one. Or maybe he is.Anyhow, I visited the blog and followed the precise instuctions that have been accompanied by superb photos of the process. It really makes life quite easy. I could imagine that it’s a slight effort to take photos in the middle of cooking in the kitchen as you will often have sticky hands so that i genuinely appreciate the effort and time she put in to build this post .
With that said I am inspired to present my own, personal recipe in a similar fashion. Thanks for the concept.
I had been tweaking the original recipe create it for the taste of my loved ones. Need to mention that it was a great success. They loved the flavor, the overall look and loved getting a sweet like this in the middle of a stressful workweek. They basically demanded more, many more. So the next time I am not going to commit the same miscalculation. I am going to twin the amount to get them pleased.
This was made possible through SunCakeMom who provided the original Sour cream chicken Recipes.
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.
