Chicken in Garlic Sour Cream

Sydney Mike's Note:

Snagged this East European recipe from the internet to be included on the World Tour! I'll be a Newbie on Tour 4!

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 1 dash salt
• 4 garlic cloves
• 2 large potatoes , diced small
• 2 ½ lbs chicken pieces
• 3 tablespoons butter
• 1 dash black pepper
• ¼ cup sour cream (or more)
• ½ cup dill
• ½ cup scallion , sliced

Directions:

1. Bring large pot of water to boil & add salt.
2. Add potatoes & cook until tender, about 15 minutes, then drain & set aside.
3. Put butter in deep skillet or flameproof casserole dish, then turn heat to medium-high & wait about a minute for butter to melt.
4. Add chicken, skin side down, & brown well, rotating & turning pieces as necessary, 10-15 minutes, then remove chicken from skillet & set aside.
5. Reduce heat to medium-low & add garlic, scallions & dill, stirring until garlic is softened, about 1 minute.
6. Add potatoes to skillet, stirring to coat with herb mixture.
7. Add chicken pieces & stir again.
8. Turn heat to low & add sour cream.
9. Simmer another 10 minutes, before serving.

Reviews

[Realtor by day, Chef by night]

Yummy sauce! We loved it. Thanks, Syd.

[IngridH]

We loved the potatoes! All that herby, creamy goodness just screams comfort food. I used yukon gold potatoes, and would do so again, as the texture was just perfect. Thanks so much for posting a wonderful recipe.

[Kam Pong Gi]

Awesome dish! I added some chopped mushrooms as someone had done previously, so extra liquid was provided by these. Combined with the juices from the browned chicken, I had to add a little flour after simmering for a while to thicken it up. I also used whole baby red skinned potatoes, and chopped boneless skinless chicken breasts. I didn't have quite enough garlic, and added too much dill (I think), so I mucked it up a bit. I am now a fan of fresh dill! I don't think dried would have cut it. Other than the silly BF pawning potatoes off on me and telling me he doesn't like boiled potatoes, we loved it! Next time I will use the proper amounts of garlic and dill and it should be even more awesome. I may also try it sans potatoes and over brown rice, for my picky potato eating irishman. I served this alongside some good 'ol Ontario corn. Leftovers were my absolutely delish lunch the following day. Thank you!