(another Bill and Dougie McKereghan contribution to our family cookbook)
RUMANIAN SMOTHERED CHICKEN with SOUR CREAM and LEMON
1 2 ½
-to-3-pound chicken, cut in pieces
¼ cup butter
2 tablespoons flour
1 ½ cup sour cream (or sweet, *see note below)
Salt and freshly ground pepper
1 cup sliced mushrooms
1 tablespoon chopped parsley
1 tablespoon poppy seeds
1 tablespoon chopped chives
1 tablespoon lemon juice
Grated rind of ½ lemon
Brown chicken on all sides in hot butter. Transfer to casserole.
Stir flour into remaining pan juices. Blend in sour cream and simmer 3 to 5 minutes. Season with salt and pepper. Scatter mushrooms over chicken pieces together with parsley, poppy seeds, and chives. Pour sauce over chicken. Cover and simmer over low heat about 30 minutes or until chicken is tender, stirring occasionally.
Before serving, remove from heat and stir in lemon juice and rind.
*Note: Can use sweet rather than sour cream. If using sweet cream you may want to thicken sauce by stirring in 2 egg yolks which have been beaten with lemon juice and rind.
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Copyright © 1999-2005 S.H. Klock/ The Recipe
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