Chicken with Mushroom Cream Sauce

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1 chicken, cut into serving pieces
Flour, salt and pepper
1 cup oil
1/4 cup rich chicken broth
1 small onion, chopped
1/2 pound fresh mushrooms, sliced
1 clove of garlic, crushed
1/2 cup sour cream
1/2 cup cream
Salt and pepper


Put a cup of flour, a teaspoon of salt and half a teaspoon of pepper in a brown paper bag. Piece by piece, put a piece of chicken in the bag and shake to coat the chicken with flour mixture.
Preheat the oven to 350°F. In a large frying pan, heat oil to medium high heat. Place the chicken pieces in the pan. Brown the chicken pieces on all sides, turning when necessary.
Butter a roasting pan generously. Arrange the chicken pieces in it, pour broth over it, and bake at 350°F until the chicken is tender and cooked, about 40-50 minutes for pieces from a 5-pound chicken. You know that the chicken is done by poking a thigh with a meat fork.
About 20 minutes before the chicken is expected to be done, start cooking the onions and mushrooms. In the same frying pan as was used to cook the chicken, empty the pan of all but 2 Tbsp of oil. Add the onions to the pan and sauté on medium heat until softened.
Add the crushed garlic clove and the mushrooms and cook until mushrooms are no longer crisp. Remove and discard the garlic, and add the sour cream and the heavy cream to the onions and mushrooms. Lower the heat. Salt and pepper to taste.
When the chicken is done, remove from oven.
Serve on a platter with the mushroom sauce spooned over it, or served on the side.

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