Chicken And Mushrooms In Sour Cream Sauce Recipe
Ingredients
2 frying chickens, cut in serving pieces
1/4 cup oil
1 pound fresh mushrooms,cleaned and sliced
2 cups canned tomatoes with juice (16 ounce can)
2 canned green chilies, seeded
1/2 cup chopped onion
1 clove garlic, minced
1 cup chicken stock (or water plus chicken bouillon cube)
1 1/2 teaspoons salt
1 cup dairy sour cream
Directions
Brown chicken pieces in hot oil in a large skillet.
Place chicken in dutch oven or heavy saucepot.
Saute mushrooms in oil remaining in skillet; spoon mushrooms over chicken.
Combine tomatoes, chilies, onion, and garlic in an electric blender and blend to a puree (if amount is too large for blender container, blend in two portions).
Pour puree into fat remaining in skillet in which chicken and mushrooms were cooked; bring to boiling and cook about 5 minutes.
Stir in chicken stock and salt.
Pour sauce over chicken and mushrooms in dutch oven.
Cover and cook over low heat until chicken is tender (about 1 hour).
Just before serving, stir in sour cream and heat through, but do not boil.
Place chicken in dutch oven or heavy saucepot.
Saute mushrooms in oil remaining in skillet; spoon mushrooms over chicken.
Combine tomatoes, chilies, onion, and garlic in an electric blender and blend to a puree (if amount is too large for blender container, blend in two portions).
Pour puree into fat remaining in skillet in which chicken and mushrooms were cooked; bring to boiling and cook about 5 minutes.
Stir in chicken stock and salt.
Pour sauce over chicken and mushrooms in dutch oven.
Cover and cook over low heat until chicken is tender (about 1 hour).
Just before serving, stir in sour cream and heat through, but do not boil.
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