To offset the richness, and for colour on the plate, my Roasted Asparagus and Radishes with Mustard Vinaigrette make a great side. I would also add my favourite mashed potato recipe. There’s no denying a cream sauce is decadent, but sometimes a full fat version can drown out the rest of the meal. Not to mention the inevitable post-dinner guilt! Sour cream sauce is lighter in more ways than one, and its slight acidic edge offers a delicious contrast to the earthy mushrooms in this braised chicken casserole.
Sour Cream Chicken
I first ate this dish as a girl when my mother would make it with rabbit. And obviously, almost no dish my mother made was complete without the addition of sour cream. But it’s not only a delicious ingredient, the acidity in fermented dairy actually tenderises the meat ensuring each bite is a succulent treat. But the braising method cannot be underestimated here as well. It’s a great way to tenderise tougher pieces of meat, as well as infuse them with a wonderful amount of flavour. Check out my braised chicken in creamy sage sauce for more!
Ingredients
Rabbit was traditionally the main ingredient in this recipe, as it was much more accessible back then. It was also a frugal choice of meat. But I’ve given it a modern update and these days use chicken. So relieved there’s no more fiddling about with those super small bunny bones! If you’re no stranger to my page, you’ll know I love mushrooms. Another staple from my childhood thanks to abundance of forest land. And few things go better with mushrooms than chicken. I like them whole and chunky in this one, so I go for cremini or the more readily available chestnut or button. The seasoning of this dish is very simple. Just a light dusting of mild paprika, salt and black pepper on the chicken. I do add a generous amount of fresh dill and parsley together with garlic and bay leaves to the sour cream, which results in a well-balanced and savoury sauce. What takes this sauce to then next level is onions, sautéed in butter. They add sweetness and that lip-smacking quality we love in old-fashioned dishes.
Storage and leftovers
This is another dish that improves overnight. So, if you have any leftovers, don’t waste them! Store them in an airtight container and in the fridge for 2–3 days. To reheat, put it back on the stove and heat gently until bubbling and hot all the way through. Don’t be tempted to freeze any though. On reheating, the cream will curdle and the texture will be grainy and unpleasant. More Eastern European Chicken Recipes to Try:
Chicken Stroganoff Chicken and Dumpling Soup Chicken Paprikash Chicken Noodle Soup
