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CathyZ from Kauai

This is my favorite recipe using sour cream Marilyn- I usually double it for leftovers

Veteran Member
3895 posts
Joined: Dec 10, 2005


Posted to Thread #23411 at 5:44 pm on Dec 11, 2012

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 1 tsp 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. Mix all thoroughly. You may want to thicken the gravy/sauce with some of the remaining dredging flour.

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