Chicken With Sour Cream - (pui Cu Smantana Acra)

Total Time
2hrs 15mins
Prep 45 mins
Cook 1 hr 30 mins

This recipe is one which required translation. It takes a little time to translate the intent and accuracy of the original cook... Fortunately, I have not lost my basic skills in the Romanian language...By jove, I think I've got it... A favourite when I was growing up. May be served with boiled potatoes or a rice pilaf. Vegetables could include carrots, parsnips, whole green beans.

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Clean chicken well, and cut into pieces.
  3. Brown pieces in hot butter in heavy frying pan.
  4. Remove chicken to a covered casserole dish.
  5. Make a roux; reheat butter in pan and add flour and water, blending carefully.
  6. Heat and stir until mixture is light brown.
  7. Cool roux thoroughly, (will not curdle if roux is cooled before sour cream is added).
  8. Add sour cream slowly, to the roux, mixing well; simmer for a few minutes.
  9. Pour this over chicken in the casserole dish.
  10. Add mushrooms, seasoning, parsley, pepper, chopped scallions with green tops, and water.
  11. Sprinkle Hungarian paprika over mixture.
  12. Cover casserole dish tightly; place in preheated oven, and cook for 1-1/2 hrs, or until chicken is tender.

Reviews

(6)
Most Helpful

OMG! This is the best chicken/sour cream recipe I've ever had. We all loved it, me, daughter, son-in-law, dh and 6 year old son. Will definitely be making this again on a regular basis. Thanks Diva!!!

Autuamnsprite March 02, 2009

A few months ago our son married a beautiful Romanian girl and we are so thrilled to have her in our family. I have been searching for Romanian recipes to cook so that she would have a taste of home. I fixed this for dinner tonight and we all loved it. This will definitely be a dish that we fix again.

Beach Tia March 01, 2008

This was a decadent and simple way to prepare chicken. I usually cook with alot of herbs and spices but DID NOT alter the ingredients at all to suit my palate and I'm very glad that I didn't. If you follow this recipe as it reads you are sure to be pleased with the results. I did use a hungarian paprika paste, it's what I had and it has an authentic regional taste thate powder just can't duplicate for me. I will next try this dish with skinless chicken pieces and half fat sour cream. Thank you so much Toolie for this delish dish, YUMMY! I make this every couple of months and have made a few changes to suit my taste buds. I use skinless bone in split chicken legs well browned and I S & P the chicken after browning. Then I layer 1/2 the mushrooms, green pepper, parsley and scallions and sprinkle on some hungarian paprika. I use only a 1/8 lb butter to make the roux and add no water to it. After simmering the cooled roux with the low fat sour cream I pour it over the chicken and veggies. Then I add the other 1/2 of the veggies, season with more freshly ground pepper and kosher salt, pour in 1/2 c of water and sprinkle with more paprika. Please note that I only use 3 to 3-1/2 lbs of chicken legs and I double all the vegetable amounts as well as the pepper and parsley. I serve with steamed baby carrots and whole wheat rotini pasta. The leftovers are even better! Toolie, we ever so love this recipe of yours. Hugs...Annie

AnnieCan January 25, 2007

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