In the summer or warmer weather most of the meat I prepare is on the grill. But on days like we had last week, 47 degrees, and the wind blowing a hundred miles an hour, I want comfy food. This is easy and economical.
Chicken Baked In Sour Cream
1 Two-and-one-half pound frying chicken, cut into serving pieces
Flour for dredging
Salt and freshly ground black pepper to taste or House Seasoning
1/4 cup butter
1/2 cup sliced mushrooms, more if you like
1 cup sour cream
1 cup water
1/4 teaspoon thyme
1. Preheat oven to 325 degrees F.
2. Dredge the chicken pieces with seasoned flour. In a large skillet heat the butter and brown the chicken on all sides. Transfer to a casserole.
3. Add the mushrooms and sour cream diluted with the water. Sprinkle with thyme and cover tightly. Bake until the chicken is tender, about 1 hour. Serve with fluffy rice or small boiled potatoes.