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Country Chicken

Country Chicken


"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)."
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1 h servings 1442 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 1442 kcal
  • 72%
  • Fat:
  • 115.8 g
  • 178%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 89.6 g
  • 179%
  • Cholesterol:
  • 457 mg
  • 152%
  • Sodium:
  • 2156 mg
  • 86%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. 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.
  2. 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.
  3. 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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Read all reviews 42
  1. 44 Ratings

Most helpful positive review

3 stars because the original is way too high in calories, fats and sodium. I made major changes to ingredients cutting way back on butter----1-T for flavor, a little canola oil and spraying the ...

Most helpful critical review

The chicken had a good flavor, but the sauce cannot be called a gravy. I used 1/4 cup less water than was called for and it was still VERY runny.

Most helpful
Most positive
Least positive

3 stars because the original is way too high in calories, fats and sodium. I made major changes to ingredients cutting way back on butter----1-T for flavor, a little canola oil and spraying the ...

my daughter made this for dinner and it turned out great. she used boneless/skinless breast, accidentaly took out wrong package , so she cubed it and followed rest of recipe to a T.

Great simple dish with a lot of flexibility. Great to use as a base. I followed the recipe but added onions and carrots. My husband and sons loved it and I will make it again

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.

I served it with noodles and put some chopped onion in with the chicken. It was excellent. My kids licked their plates. I will make this again and again.

I love this recipe! The only thing I did differently was to sprinkle paprika on the chicken before browning in addition to the salt and pepper, and I serve it over egg noodles. I do like the id...

The 3 E's Excellent, Easy, Economical!

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 me...

This is a wonderful recipe, I encourage those who found it blan, etc. to read the reviews paying attention to some great suggestions. I made this and instead of bell peppers, I used a few anahei...

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