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Stewed Chicken with Mushroom Gravy
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A good dish when you're looking for comfort food that comes together in a reasonalbe amount of time.
4 lbs. chicken, cut into pieces
¼ cup olive oil
2 Tbsp. butter
½ cup chopped onion
1 clove garlic, sliced
1 tsp. granular garlic
½ tsp. dried oregano
½ tsp. dried thyme
3 cups chicken broth
1 cup sour cream
8 oz. sliced mushrooms
Melt the butter and olive oil in a large Dutch oven over medium-high heat. Saute the chopped onion and sliced garlic until transluscent, about 5 minutes. Season the chicken pices with granualr garlic, oregano and thyme. Brown the chicken pieces in the mixture in the Dutch oven. Add the chicken broth and mushrooms; bring to a boil. Reduce heat to low and cover. Simmer for 35-45 minutes, until chicken is very tender and almost falling off the bone. Remove the chicken pieces from the pot; set aside. Whisk the sour cream into the remaining broth. Serves 4-6.
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