Bored of roast chicken and had enough of the smell of frying oil? Let’s make this sour cream chicken stew that’s as easy as delicious!
Raising chickens is not for everyone, though. Well, at least not as long as we aren’t planning to name and pet them. It’s impossible to cut the throat of something and bleed it to death when we named it a couple of months before.
Without that nasty part, there is no meat on our table though, except if we buy them in the convenient plastic packaged way in our favorite shop. That seems much more bearable and human, until we come across a disturbing video on social media about how chickens are produced or in fact most of our industrialized food.
Unfortunately, we got to live and can’t farm on the tenth floor in the middle of the city. To live, we have to eat and if we have to waste our precious time in this world for eating then it’s better does it with style and find pleasure in it.
That may not suffice to convince any vegans to chomp on chicken wings from now on but everyone has a path to walk on to reach culinary Walhalla. We all accept that.
The path is hard and treacherous till there, and many who seek fail reaching the heights achievable by only a selected few. Those who fall along the way should not fear as redemption comes in many forms.
Sour cream is the savior of dishes that guides us through the unknown world of flavors and laying the path toward success and appreciation.
It’s a perfect binding agent that softens many harsh bits of spices into one slightly creamy mixture of perfection without using extra carbs.
Generally juicy meat dishes are thickened by some variation of Roux or just plain flour to make it stick to the calorie filler like rice, pasta or potatoes thus offering the same sort of flavors within the dish with a different texture.
It’s nothing wrong with that, as long as we aren’t trying to pursue a gluten free or even worse low carbs diet. As both of those are kind of restricting the usage of plain white flour to none.
But why would we use flour if we don’t need to. There were times, a couple of decades ago, when we cherished everything high in carbs and mostly didn’t have much problems consuming them. Except of course that slight percentage of the population that were allergic to gluten, at times people didn’t even know such thing existed. Or the inevitable tooth decay because of mixture of high carbs diet and poor dental hygiene.
Those times when people toiled the soil to burn all the calories that eaten or even more are long gone in the Western world for good or for bad. Unfortunately, the habit of eating, stuck with us with the same ferocity as before.
Luckily, nothing is lost as our brain can pick up the new clues fairly quickly, after we set ourselves to retrain it to the modern times food offerings. Not as quickly as we can’t feel it as achievement to make it so though.
It takes some practice but by making delicious food with ingredients that our diet allows, life will be much easier to swallow.
Ingredients
- ½ cup / 150ml Oil
- 2 medium Onion (sliced)
- 1 teaspoon Salt
- 1 Clove Garlic (crushed)
- 1 teaspoon Black pepper (optional)
- 4lb / 2kg Chicken meat
- ½ cup Water
- 7 oz / 200g Sour cream
How to make Sour cream chicken
- Slice the onions.
- In hot oil sauté the onions until a glassy / translucent look for about 3-5 minutes.
- Add garlic and optional black pepper and saute until the garlic gets fragrant.
- Mix in the meat and sauté until at least one side of the meat gets some golden brown color.
- Pour water into the pan until its content is half submerged in case of cuts with bones like drumsticks, tights, wings or the carcass. Chicken breast or other boned parts only need about a quarter cup of water or even less depending of the meat’s water content.
- Put the lid on, bring the water to boil then reduce the heat and simmer for about 20 minutes in case of whole parts and 10 minutes for breast.
- Mix in the sour cream.
- Take the lid off then increase the heat to medium and cook away about half of the added water to get a somewhat thick onion enriched sauce. This takes about 20 minutes more for boned parts and approximately 10 for boneless meats.
- Take it off heat and let it cool and the flavors come together for about 10 minutes.
Enjoy!
Sour Cream Chicken Recipe
Ingredients
- ½ cup / 150ml Oil
- 2 medium Onion sliced
- 1 teaspoon Salt
- 1 Clove Garlic crushed
- 1 teaspoon Black pepper optional
- 4 lb / 2kg Chicken meat
- ½ cup Water
- 7 oz / 200g Sour cream
Instructions
- Slice the onions.
- In hot oil sauté the onions until a glassy / translucent look for about 3-5 minutes.
- Add garlic and optional black pepper and saute until the garlic gets fragrant.
- Mix in the meat and sauté until at least one side of the meat gets some golden brown color.
- Pour water into the pan until its content is half submerged in case of cuts with bones like drumsticks, tights, wings or the carcass. Chicken breast or other boned parts only need about a quarter cup of water or even less depending of the meat's water content.
- Put the lid on, bring the water to boil then reduce the heat and simmer for about 20 minutes in case of whole parts and 10 minutes for breast.
- Mix in the sour cream.
- Take the lid off then increase the heat to medium and cook away about half of the added water to get a somewhat thick onion enriched sauce. This takes about 20 minutes more for boned parts and approximately 10 for boneless meats.
- Take it off heat and let it cool and the flavors come together for about 10 minutes.
The sour cream is in perfect harmony with the onions. Delicious meal!
It is indeed! If it gets boring you can fresh it up with some peas as well. It makes a perfect match.