Chicken and Mushroom in Sour Cream sauce

Winter holidays are just about to start and for me that means a lot of extra effort to keep my 11 yr old busy. This year since we are not travelling anywhere, i intend to experience this city like i did as a child. So that would essentially include visit to the planetarium, Victoria Memorial, the Birla Musuem and of course a lot of eating out! We are chalking out an itenerary so that we can make the most of these holidays and create some wonderful memories. What is life afterall, just a beautiful collage of memories. Todays recipe also has a dose of memory in it. Its my take on my grandmothers soul satisfying Chicken Soup. A very simple recipe that used to be our staple evening snack while growing up. She simply used to boil a whole country chicken with some salt and pepper. Then drain the stock, Saute some chopped onion and garlic and ginger in butter, add the stock, season and serve with a slice of toast. While I do make that soup a lot too, this experiment also turned out great. Mushrooms are abundant now all year round so that adds a lovely texture to the dish. Since it was made for lunch, served it with some spring onion herbed rice.



Chicken and Mushroom in Sour Cream sauce
Recipe type: Main course
Cuisine: Continental
  • Chicken breast/leg pieces - 2 large pieces - cut into smaller pieces
  • Button mushrooms - 1 small box - cut into halves
  • Onion - 1 large - chooped
  • Garlic - few pods- crushed
  • Flour - 1 tbsp
  • Chicken Stock - 2 cups
  • Sour cream - 1 tbsp
  • Salt and pepper to taste
  • Butter - 2 tbsp
  • Olive oil - 1 tbsp
  1. Marinate the chicken with some garlic, salt and pepper.
  2. Heat oil and butter in a pan.
  3. Pan fry the chicken pieces till slightly brown.
  4. Remove from pan and keep aside.
  5. In the same pan, add the onion and some crushed garlic.
  6. Saute till lightly browned.
  7. Add mushrooms, fry till done.
  8. Add flour and stock.
  9. Add the pan fried chicken pieces.
  10. Add seasonings.
  11. Whisk in the sour cream.
  12. Let the gravy simmer. Remove as it thickens.
  13. Serve with rice or bread.

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