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Chicken in Garlic Sour Cream  

Chicken plus a fresh creamy sauce with potatoes

Cal: 339 Fat: 14g Carbs: 18g Protein: 33g Fiber: 1g

Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 1 dash salt
  • 4 cloves garlic
  • 2 large potatoes ; cut into small squares
  • 2 1/2 pounds chicken
  • 3 tablespoons butter
  • 1 dash black pepper
  • 1/4 cup sour cream ; Adding extra is fine
  • 1/2 cup dill
  • 1/2 cup scallions
  • In My Kitchen

  • Directions

    Bring a large pot of water to a boil and add salt. Add the potatoes and cook until tender, about 15 minutes. Drain and set aside. Put the butter in a deep skillet or flameproof casserole dish. Turn the heat to medium-high and wait about a minute until the butter melts. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. Remove the chicken from the skillet and set aside. Reduce the heat to medium-low and add the garlic, scallions, and dill. Stir until the garlic is softened, about 1 minute. Add the potatoes to the skillet and stir to coat with the herb mixture; add the chicken pieces and stir again. Turn the heat to low and add the sour cream. Simmer for another 10 minutes.

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    (No rating submitted) elnoob on 2006-07-31

    i made this yesterday and it was very good. it is probably best to cover while simmering so it doesn't lose too much liquid.

    (No rating submitted) Anonymous User on 2006-06-06

    We used dried dill weed instead of fresh. It's probably best to use half of the dill called for here if using dried. Adding a little water while cooking helps also, if using dried.

    (No rating submitted) boz on 2006-01-04

    the dill flavor in this is great. definately serve with rice pilaf.