Beverly's Back Porch: Chicken Baked In Sour Cream

My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, October 24, 2011

Chicken Baked In Sour Cream

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
4 servings
print recipe

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.