baba's chicken in sour cream sauce

Baba’s Chicken in Sour Cream Sauce

​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 few minutes 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 medium onion (1 cup chopped)
1 can sliced mushrooms - drained, or sliced fresh mushrooms (227g) (optional)
2 cloves garlic (1 tbsp. finely minced)
2 tbsp. flour (divided)
2 cups chicken stock (divided - take out 1/4 cup to cover bottom of roaster)
1  sachet chicken OXO bouillon 
1 cup sour cream
salt and pepper to taste
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.

 

  • Place boiled chicken (which was removed from the chicken soup) in a small roaster along with 1/4 cup 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.

 

 

  • Sprinkle 1 tbsp. flour on onions and stir.  Blend chicken bouillon into chicken stock. Slowly pour chicken stock 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.  

  • Pour gravy evenly over chicken.  Cover.

  • Preheat oven to 350 degrees.  Bake about 30 minutes to enhance the flavours.  

  • Serve with kulesha, if desired.  Enjoy, but be wary of small chicken bones from boiled chicken.

 

About

Patricia Caine (nee Rusnak) is originally from Thunder Bay, ON. Both her parents came to Canada from the Ukraine. She has put these recipes together as a tribute to her parents, for her family and Canada's 150th.

Contact

the.rusnaks.recipes@gmail.com

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