Chicken And Mushrooms In Sour Cream Sauce
|Frying chicken||2 , cut in serving pieces|
|Oil||1⁄4 Cup (4 tbs)|
|Fresh mushrooms||1 Pound, cleaned and sliced|
|Canned tomatoes with juice||16 Ounce (2 Cups)|
|Canned green chilies||2 , seeded|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chicken stock/Water plus chicken bouillon cube||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
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.