Sour Cream Chicken.

Winter comfort food. Must eat with mashed potatoes. Don’t forget a delicious crusty bread for dipping!

Directions:

• Wash chicken and dry well with paper towels.  The chicken will not brown as well if it is wet.  

• Salt & lightly pepper the chicken, both sides.

• Add 1/4 in. of oil in pan. Get oil very hot. (The chicken will soak up the oil if it is not hot enough)

• Brown the chicken, both sides – about 3 minute per side. Remove chicken and place on plate.  

• Add sliced onions to pan – soften and brown in remaining oil. Remove onions and let pan cool down (about 5-10 minutes)

• Add about 8 oz of sour cream and mix it with the oil in pan, color should be a light yellow with brown bits.  Add it little by little.  You don't want it too thick with sour cream or not enough, make judgement as you mix.  

• Add onions back to pan and mix around very well.  This begins to turn the sour cream light brown.  

• Heat pan on low while your mixing the onions back in.  If after heating the sour cream and onions together, if it looks too thick add a little water until you get the consistency you want.  If it looks too thin, add more sour cream.  This is a judgement call.  You really can't wreck this.  When it heats up the sauce thins out.  If it sits for a while it will get thicker again.  You don't want it real thick.  

• Add the chicken back to pan and cover for maybe 20-30 min on medium heat.  You only want it to simmer until chicken is thoroughly cooked.  The chicken can be on top of each other if everything does not fit on bottom of pan.  

• Serve while hot – pairs well with mashed potatoes and broccoli. And of course bread for dipping!

Ingredients:

• 8-10 pieces of chicken with skin (buy the pieces you like – I prefer legs and thighs)

• 2 yellow onions (sliced 1/4 inch thick)

• 8-10 oz sour cream

• Veg. oil or Crisco

• Salt & pepper to taste