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Chicken And Mushrooms In Sour Cream Sauce

world.chef's picture
  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.

Recipe Summary

Main Dish

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Chicken And Mushrooms In Sour Cream Sauce Recipe