Reviewed: Mar. 12, 2012

I use a little extra spice to my chicken with sour cream gravy. while cooking I add 1 bay leaf and about 6 whole allspice balls. Take out after cooking and in the end add some paprika. It makes a very good gravy

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Reviewer:

trybarb

Reviewed: Dec. 11, 2011

My family really enjoyed this dish. We put it over mashed potatos, then for the final touch sprinkled with bacon pieces- YUM! - next time I will halve the butter since it seems excessive- I used boneless skinless chicken breast cut up, and they turned out very moist. I added garlic and red pepper to the butter when sauteing the chicken which added a little something "extra." For the gravy I used 5 cups boillon/water total, then when I added it to the chicken I simmered it for 30 minutes uncovered. I also added 2 Tbsp of cornstarch to thicken it. A tip for those who get clumps is to put about 1/4 cup of gravy in a bowl sprinkle it with the cornstarch and whisk VERY well. Add it to the pot and you get a nice smooth thick gravy. You'll also have lot of leftovers to enjoy later.

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Reviewer:

Michelle

Cooking Level: Intermediate

Home Town: Batavia, Ohio, USA

Reviewed: Oct. 10, 2011

It was really great!

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Reviewer:

ricci

Reviewed: Aug. 9, 2011

This was sooo yummy!!! i changed it up a but and used chicken breats, halfed the recipe and added lots more pepper. I did thicken it up just a tad and it was great!!

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Reviewer:

dallas12

Reviewed: May 23, 2011

Thought this looked fairly quick and easy...used 4lbs of leg quarters for economy..seasoned with poultry seasoning/salt pepper/garlic salt, browned in EVOO with freshly mince garlic and onion...added chopped carrots for added nutrition and color..not sure what i did wrong..but I had way too much liquid..i thickened with cornstartch, added extra sour cream and cream cheese, and it was still almost too runny. Took the chicken and removed the meat from the bone, served over rice to help absorb some of the sauce. Overall, not bad...next time I will let the broth cool after removing the chicken so I can skim off some of the fat, and I will use some of the broth to cook the rice/noodles in, adding the cooled broth to the sour cream until it is the consistancy that I desire. Good basic recipe..lots of opportunity to add flavor./// Made this again with seasoned cubed chic breasts, left out the bullion and water, just used the recomended amount of broth, didn't have sour cream, used up the tub of ranch dip instead..served over rice with grn beans. i did thicken the broth with cornstarch before adding the "sour cream". Everyone went back for seconds!

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Reviewer:

BecciB

Reviewed: May 16, 2011

I think as others have pointed out, this is a great base recipe. I followed it almost exactly, except I added a chopped onion and fresh mushrooms, and some seasonings - (salt/pepper, rosemary, thyme) I think I would attempt this again with a few minor changes - the whole stick of butter along with the fat from the chicken skins, really is a bit much. I spent a lot of time skimming fat from the top of this dish before I was able to serve it. So next time I would definitely reduce the butter by 1/2, and use skinless chicken. It also needed to be thickened with corn starch quite a bit to produce a "gravy". But overall, an easy, economical recipe that I will enjoy playing around with & tweaking to suit my own taste. Thanks for sharing!

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Reviewer:

Yumms

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Apr. 18, 2011

This was really good! Comfort food at it's best! I did not use water. I used a 32 oz carton of chicken broth instead and skipped the bouillon. This made a very tasty gravy. After I browned the chicken I removed it and added diced onion and celery to the pan and stirred it around to loosen up the drippings in the pan. I put the chicken back in and added the broth. Then followed the rest of the recipe as directed. Served it over rice with a side of collards. Too good!

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Reviewer:

kclawrence

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

Reviewed: Mar. 23, 2011

Very easy to make!

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Reviewer:

Charity

Reviewed: Mar. 13, 2011

we loved this so much - we feed the neighbors!!! though i ended up using another reviewer's suggestion of cornstartch + milk - it was still too thin for our tastes. so i ended up adding 3 heaping T of flour to make it more gravy-like. and there's still a TON leftover that i froze for a fast and impressive 2nd meal. THANKS!

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Reviewer:

JennA

Reviewed: Feb. 10, 2011

This was Great! Everyone loved it. I doubled the recipe for my large family and had a lot of extra gravy, So I froze the gravy and later thawed it out and thickened it with cornstarch and used it for a base in my chicken pot pie! YUMMY!

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10 users found this review helpful