Baba’s Chicken in Sour Cream Sauce
2017 - Canada’s 150th submitted by Auntie Pat
2017 - Canada’s 150th submitted by Auntie Pat
Quite often when Baba was making a pot of Chicken Soup, the cooked chicken would be removed, placed in a roaster and covered with a sour cream sauce, then placed in the oven for a while to enhance the flavours. If we were lucky, Baba would also make Kulesha (like cornbread) for dipping into the sauce.
1 whole boiled chicken (see recipe for “Chicken Soup”)
1 tbsp. butter (or garlic butter)
1 – 2 medium onions (chopped)
1 can sliced mushrooms - drained, or sliced fresh mushrooms (227g) (optional)
2 – 3 cloves garlic (minced)
2 – 3 tbsp. flour (divided)
2 – 3 cups chicken stock, plus a little extra to cover bottom of roaster
1 – 2 pkg. chicken bouillon
1 cup sour cream
salt and pepper to taste
1 – 2 tbsp. fresh dill chopped (optional)
Alternatively: Substitute the boiled chicken with baked or fried chicken pieces. Buy chicken broth at the store, then follow the rest of the recipe and adjust the seasonings to your liking. The other ingredients are what make this so tasty.
1 tbsp. butter (or garlic butter)
1 – 2 medium onions (chopped)
1 can sliced mushrooms - drained, or sliced fresh mushrooms (227g) (optional)
2 – 3 cloves garlic (minced)
2 – 3 tbsp. flour (divided)
2 – 3 cups chicken stock, plus a little extra to cover bottom of roaster
1 – 2 pkg. chicken bouillon
1 cup sour cream
salt and pepper to taste
1 – 2 tbsp. fresh dill chopped (optional)
Alternatively: Substitute the boiled chicken with baked or fried chicken pieces. Buy chicken broth at the store, then follow the rest of the recipe and adjust the seasonings to your liking. The other ingredients are what make this so tasty.
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- Place boiled chicken (which was removed from the chicken soup) in a small roaster along with enough chicken stock to cover bottom of roaster. Set aside.
- Over medium heat, fry onions (and optional mushrooms) in butter until lightly browned.
- Stir in minced garlic and continue frying for about 3 minutes.
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- Sprinkle 1 tbsp. flour on onions and stir. Blend chicken bouillon into chicken stock. Slowly pour chicken stock (start with 2 cups) over onions to form a gravy. Stir 1 tbsp. flour into the sour cream to make a smooth paste. Stir this into the gravy. Add salt and pepper (and optional dill) to taste. Decide whether there will be enough gravy to cover the chicken. If not, stir in more stock and/or sour cream and flour to make a smooth gravy. Adjust the seasonings.
- Pour gravy evenly over chicken. Cover.
- Preheat oven to 350 degrees. Bake about 35 minutes to enhance the flavours.
- Serve with kulesha, if desired. Enjoy, but be wary of small chicken bones.
