Chicken With Sour Cream Pui Cu Smantana Acra Recipes

CHICKEN WITH SOUR CREAM - (PUI CU SMANTANA ACRA)

Steps:

• Preheat oven to 325°F.
• Clean chicken well, and cut into pieces.
• Brown pieces in hot butter in heavy frying pan.
• Remove chicken to a covered casserole dish.
• Make a roux; reheat butter in pan and add flour and water, blending carefully.
• Heat and stir until mixture is light brown.
• Cool roux thoroughly, (will not curdle if roux is cooled before sour cream is added).
• Add sour cream slowly, to the roux, mixing well; simmer for a few minutes.
• Pour this over chicken in the casserole dish.
• Add mushrooms, seasoning, parsley, pepper, chopped scallions with green tops, and water.
• Sprinkle Hungarian paprika over mixture.
• Cover casserole dish tightly; place in preheated oven, and cook for 1-1/2 hrs, or until chicken is tender.

TARRAGON CHICKEN WITH SOUR CREAM

Steps:

• Heat butter in large fry pan over medium high heat.
• Brown chicken pieces on all sides and remove from pan and keep warm.
• Add onion and garlic to pan and cook until tender.
• Stir in tomato paste and flour.
• Slowly add chicken stock and stir. Bring to a boil while stirring until mixture thickens.
• Return chicken to pan.
• Add salt, pepper and tarragon.
• Cover and simmer gently 45 minutes.
• Remove chicken to warm platter.
• Gradually add sour cream to sauce and heat gently.
• Pour sauce over chicken and sprinkle with Parmesan.
• Serve with rice.

ROMANIAN SOUR CREAM CHICKEN

Steps:

• Clean chicken and cut into pieces.
• Brown pieces in hot butter in heavy frying pan, then remove chicken to casserole.
• Reheat butter in pan and add flour, blending carefully. Heat and stir until mixture is light brown. Cool roux thoroughly. Will not curdle if roux is cooled before sour cream is added.
• Add sour cream slowly, mix well and simmer for a few minutes. Pour this over chicken in casserole. Add mushrooms, seasonings, parsley and scallions (green tops and all) and water. Sprinkle paprika over mixture.
• Cover tightly, place in a 325 degree oven and cook for 1 1/2 hours, or until chicken is tender.
• The sauce that is made is VERY thin, so I would make a larger roux, or at the end add a thickener.

SOUR CREAM MARINATED CHICKEN II

Steps:

• To Marinate: In a large nonporous glass dish or bowl, combine the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken breasts and coat well with sour cream marinade. Cover dish or bowl and refrigerate to marinate for at least 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place bread crumbs in a shallow dish or bowl. Remove chicken from marinade and discard marinade. Dredge chicken in bread crumbs to coat well and place in 2 lightly greased 9x13 inch baking dishes. In a small saucepan or skillet, melt butter and spoon evenly over chicken.
• Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until chicken is cooked through and fork-tender and juices run clear.

CHICKEN WITH SOUR CREAM

Steps:

• Fry the chicken on both sides until it starts to brown.
• Add the onion, the grated carrot and the water and let it cook for about 20 minutes or until all the liquid is absorbed.
• Add the sour cream and stir.
• Simmer for about 30 minutes.
• Add salt, pepper and the flour dissolved in milk.
• Cook for another 5 minutes and serve hot.

SOUR CREAM CHICKEN PAPRIKA

Steps:

• You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
• Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.