Chicken And Mushrooms In Sour Cream Sauce Recipe
Ingredients
| 2 frying chickens, cut in serving pieces | ||
| Oil | 1/4 Cup (16 tbs) | |
| Mushrooms | 1 pound, cleaned | |
| Canned tomatoes | 2 Cup (16 tbs) | |
| 2 canned green chilies, seeded | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Chicken stock | 1 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Dairy sour cream | 1 Cup (16 tbs) | |
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.
Chef
