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CathyZ from Kauai

Cook it like pheasant or chicken in sour cream and mushrooms

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Joined: Dec 10, 2005

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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.


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