Country Chicken Recipe - Allrecipes.com
Country Chicken Recipe
  • READY IN 1 hr

Country Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

Directions

  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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Reviews More Reviews

Most Helpful Positive Review
Aug 21, 2008

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 nonstick pot with PAM. Threw in a package of sliced baby bella mushrooms & a diced onion first, cooked them a til onion was transparent then removed added a little more oil and browned the chicken a little. Used skinless chicken thighs(more flavor) and breast strips. Returned the onion mushroom mix to pot, added seasonings--salt, pepper, poultry seasoning(all to taste)& 3 cans of low sodium chicken stock and simmered until meat was tender. Used 8 oz. each of low fat & fat free sour cream. If it needs thickening add a little corn starch and water before adding sour cream. Served over instant brown rice(I added a little onion powder to it) and tossed some chopped green onions on top. A bit more work but I'm suppose to be on a low sodium, low fat, low everything, if it tastes good spit it out, diet.

 
Most Helpful Critical Review
Feb 16, 2010

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.

 
May 06, 2008

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.

 
Dec 26, 2007

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

 
Jan 13, 2007

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.

 
Dec 27, 2006

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.

 
Mar 27, 2008

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 idea of thickening the gravy because it is too thin, but still really tasty! My kids loved it so much it is now the requested birthday meal!

 
Nov 06, 2005

The 3 E's Excellent, Easy, Economical!

 

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Nutrition

  • Calories
  • 1442 kcal
  • 72%
  • Carbohydrates
  • 6.4 g
  • 2%
  • Cholesterol
  • 457 mg
  • 152%
  • Fat
  • 115.8 g
  • 178%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 89.6 g
  • 179%
  • Sodium
  • 2156 mg
  • 86%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

JJ
1 Followers 0 Saved Recipes
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