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1
Wash and thoroughly dry the chicken pieces.
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2
Drying the pieces will help them brown much better.
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3
Heat the oil in a large pot (dutch oven) over medium to medium high heat.
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4
Brown the chicken in oil very well, this will take about 10 to 15 minutes.
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5
Don't worry about the brown bits on the bottom.
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6
If your pieces of chicken include skin drain off as much of the fat as you can.
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7
De-glaze the pan with a splash of vermouth, wine or water and scrape up the brown bits.
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8
This adds tremendous flavor.
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9
Add the sour cream and the soup (add milk if you want more sauce), mixing it so that it's blended together.
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10
Lower the heat, cover and simmer for 30 to 40 minutes, the sauce will thicken a bit.
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11
Stir occasionally.
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12
Cook some pasta, broccoli, saute some mushrooms in a bit of butter or any other vegetables you would like to add.
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13
Add any optional vegetables and simmer for a few minutes to heat everything up.
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14
Serve with a grind of black pepper if desired.
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15
This recipe makes great leftovers.
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16
To reheat add a bit of milk to the sauce and either reheat in the pot or in a microwave for about 3 minutes.
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17
This might not sound like an exciting dish but it makes a wonderful meal and I always get rave reviews.
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18
Simple one pot comfort food for my kids.
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19
This recipe is very forgiving, you can add whatever you have on hand and very easily double the amounts for extra leftovers.
