Some cosmetic changes in preparation for larger site changes in the works.
|CathyZ from Kauai||
Cook it like pheasant or chicken in sour cream and mushrooms
Joined: Dec 10, 2005
Posted to Thread #19956 at 6:43 pm on Feb 12, 2011
Richard, it would be delicious cooked this way- I've made wild pheasant many times this way and know this would work for wild turkey breast. I'm going to post my chicken in sour cream/mushrooms so you can see the technique- try it- bound to be good.
CATHY’S SOUR CREAM MUSHROOM CHICKEN (serves 4)
4 cloves garlic, peeled
1/3 cup oil
1 chicken, washed and cut in 8 pieces
1 pint sour cream
1 chopped onion
1/2 lb mushrooms, sliced
1/4 cup sherry (optional)
1 C flour to dredge chicken, combined with 1tsp each: paprika, pepper, salt, Beau Monde (or celery seed), and thyme
Heat oil in fairly large pot. Brown garlic in oil, then throw garlic away.
Dredge chicken in flour/herb mixture. Brown in oil on all sides.
Drain excess oil off and turn heat to LOW. Add onion, mushrooms, and sour cream.
Cover and cook one hour or so. Make sure the heat is LOW or the sour cream will curdle. Just before serving, add the sherry and correct the seasoning.
Other messages in this thread:
- 19956. Ideas for cooking a wild turkey breast? - Richard in Cincy - 4:58pm on 02/12/11 (3)
- Cook it like pheasant or chicken in sour cream and mushrooms - CathyZ from Kauai - 6:43pm on 02/12/11
- And if you do this, serve with a delicious wild rice pilaf or egg noodles w/poppy seed and butter [NT] - CathyZ from Kauai - 6:45pm on 02/12/11
- Cathy, this sounds wonderful. I'll give it a spin. Will pair it with... - Richard in Cincy - 3:41am on 02/13/11