Country Chicken

SUBMITTED BY: JJ

"Easy stewed chicken with sour cream gravy that is sure to stick to your ribs. This can also be done in an electric skillet set to 350 degrees F (175 degrees C)."

PREP TIME	10 Min
COOK TIME	50 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1/2 cup butter
1 (4 pound) whole chicken, cut into pieces
1 pinch salt and pepper to taste
2 (14 ounce) cans chicken broth
2 cups water
2 cubes chicken bouillon
16 ounces sour cream

READ REVIEWS (12)

DIRECTIONS

Melt the butter in a large Dutch oven over medium-high heat. Season the chicken pieces with a little salt and pepper, then place them in the pan. Cook, turning as necessary, until the skin is evenly browned.
Pour the chicken broth and water into the pot, and bring to a boil. Stir in the bouillon cubes until dissolved. Simmer over low heat for 35 to 45 minutes, or until chicken is almost falling off of the bone.
Remove the chicken pieces from the pot and set aside. Stir the sour cream into the broth. Taste and adjust seasoning if needed. Serve chicken with sauce over rice or noodles.

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REVIEWS

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Reviewed on Nov. 6, 2005 by NancyM

The 3 E's Excellent, Easy, Economical!

6 users found this review helpful

Reviewed on Jan. 13, 2007 by Debbie

Very tasty! It makes a lot of gravy, which I appreciate. I would have preferred the gravy to be a little thicker, but that is a minor point.

3 users found this review helpful

Reviewed on Dec. 10, 2007 by Bagx8

I really enjoyed this recipe. I only used half the sour cream, and homemade stock. A little salt, and everything was fine. It certainly isn't bursting with flavor, so if you don't like a more mellow chicken dish, this is not for you. It makes great leftovers. Perfect over rice.

2 users found this review helpful

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