Delicious! I used chicken breasts and cut into bite sized pieces. Otherwise made exactly to the recipe. Next time I make this, I may add a little garlic with the onion. Served over smashed potatoes with green salad.
Very good! I omitted the mushrooms and used 3 chicken breasts, cooked as directed, took them out and chopped them, then put them back in the pot. It was very good, but the breasts were a little chewy. And in case anyone doesn't know- it's very important to have your sour cream at room temp and stir it before adding it to a sauce, and don't let it boil! Otherwise it will curdle.
Great recipe! I used 1 kilo of chicken breast which I browned with the onion. Then I left the whole recipe to simmer, and even though there was no bone for the chicken to fall off, it was tender and moist. I didn't add any sour cream because I do not mix chicken with dairy. Served this over broad egg noodles with some caraway cabbage on the side. My Hungarian father would have been happy to eat this!
This was very tasty! I used red pepper instead of green, bone-in thighs (skinned), and a 15 oz can of diced tomatoes. When the chicken was cooked, I still had a lot of liquid so I removed the chicken and the veg. and reduced the liquid by quite a bit before adding the sour cream. With all the vegetables, I didn't think noodles were needed so skipped that part. This was very easy to make, though time-consuming. Thanks for a delicious dinner Lori!
What a wonderful recipe. We all loved it. I used bone-in chicken thighs with the skin on, one small can tomatoes, and canned chicken stock to cover meat as directed.I allowed the dish to cool and removed the excess grease from the top before reheating gently to serve with hot buttered egg noodles. Delicious. Will make this one again.