Reviewed: Nov. 23, 2009

this turned out better than i expected. i used 2 cut up leg quarters and i removed the skin first. my guess is the skin would get soggy w/ this method of cooking. my sauce was pretty runny (maybe because i used light sour cream?) so i would probably only use 3/4 c broth next time. great flavor though. a fun recipe to experiment w/ my pressure cooker

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 14, 2009

i messed up and used the thing of tomatoe paste. but it was still sooo good. made pasta to go with it. Thank you.

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star19080

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Reviewed: Aug. 1, 2009

After trying this recipe once, I doubled all the ingredients except the chicken because that wonderful creamy sauce is just fantastic on baked potatoes!

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knifethrower

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Reviewed: May 10, 2009

This dish was amazing! The sauce was so creamy! I really was not expecting that and may not add sour cream the next time to cut down on a few calories. I do plan to use the sauce (sour cream included) for pasta dishes.

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A Simple Plan

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Reviewed: Feb. 22, 2009

I had to make a couple of substitutes; I had no tomato paste so I put in a tbl spoon of ketchup, and I used corn starch instead of flour. Even with my changes it came out very tasty...my boys loved it.

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mswilson

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2009

Pretty good

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SOUTHERN TRANSPLANT

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Valdosta, Georgia, USA

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Reviewed: Nov. 19, 2008

This was delicious and very easy to make. I used frozen chicken and cooked it twice the amount of time indicated. I also threw in quartered red potatoes which were delicious with the sauce.

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Cathy's Kitchen

Cooking Level: Expert

Home Town: Marilla, New York, USA

Living In: Acworth, Georgia, USA

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Reviewed: Oct. 2, 2008

I loved this quick recipe! I used boneless skinless chicken thighs and sweated the onions and browned the chicken first.

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kukla35

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Acworth, Georgia, USA

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Reviewed: Jan. 29, 2008

Very good! It made too much for the two of us, so I did two half batches. With one, I made the sauce up with the sour cream for dinner and the other I didn't add the sour cream, but sealed it in a container with my Seal-A-Meal. After I thawed it in the fridge, I poured the sauce off into a saucepan and added the sour cream. Almost as good as the first time around!

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Shasatababy

Cooking Level: Expert

Home Town: Wayne, New Jersey, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 3, 2008

This is a winner! I kind of upped all of the spices in general, as we like more highly spiced dishes. Didn't make any other changes, though. Enjoy!

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PAULABASKET

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Reviewed: Nov. 28, 2007

This was great - added a few things. Browned 9 chicken drumsticks in olive oil, salt/pepper first. Added sage, thyme, creole seasoning, a couple pinches of a peppery herb rub,. it was yummy! Forgot to add sour cream. Followed recipe otherwise. Thanks for the great recipe!

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Mary

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Reviewed: Aug. 26, 2007

I added a little more salt and some sambo sauce, which helped spice it up a bit. I served it over white rice...It was quick and easy, definitely a repeat.

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