Chicken in Garlic Sour Cream

Chicken in Garlic Sour Cream created by The Flying Chef

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

Ready In:
1hr
Serves:
Units:

ingredients

directions

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

@Sydney Mike
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@Sydney Mike
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"Snagged this East European recipe from the internet to be included on the World Tour! I'll be a Newbie on Tour 4!"
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  1. mersaydees
    Tasty and different kind of dish. Mine wasn't pretty as the potatoes cooked too much, even though I had them on a timer. Although this didn't affect the flavor so much, it through off the texture just a little bit. I used ample fresh dill and thought the seasonings were just right as is. Thanks, Sydney Mike! Made for Zaar Stars tag game.
    Reply
  2. Realtor by day
    Yummy sauce! We loved it. Thanks, Syd.
    Reply
  3. 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.
    Reply
  4. 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!
    Reply
  5. Andi Longmeadow Farm
    Really nice dish, an ease to prepare, and has so many possibilities as noted by previous reviewers. The base recipe is great, although I did reduce the dill (fresh used here to 1/4 cup). A very aromatic dish, one that begs you to scoop up the sour/cream type gravy with a slice of bread. I added a mixture of white wine/stock here, mushrooms and served over some nice whole grain rice. Thank you for a wonderful treat, Syd! Made for *Everyday is a Holiday* Dec 2008
    Reply
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