Baked chicken in sour cream
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieEntertaining at home need not be a daunting task. The trick is to divide the cooking over several days as much as possible. And it is never a good idea to cook too much. Making allowances for second helpings is a good rule but anything beyond that would be excessive.
Jay and Jet David were my lunch guests today and I cooked two simple-to-prepare dishes for them. One is this baked chicken in sour cream which was ready in one hour flat. The other dish, my version of Spanish cocido, was cooked in segments. The beef was boiled yesterday and cooked as a stew this morning. Presto! — instant reunion over lunch.
I’ll make this entry short and sweet and give you the recipe directly. My schedule over the next four or five days is going to be tight but I want to post all my holiday cooking ideas just the same. So, the recipe…
Ingredients :
4 chicken pieces (I used thighs with the backs attached)
salt and pepper
2 medium-sized onions
4 tbsps. of butter
1 c. of cream
juice of 1 lemon
chopped parsley for garnish
Cooking procedure :
Season the chicken pieces with salt and pepper and let sit in the fridge for about an hour. You can even do this a day ahead and let the chicken sit in the fridge overnight.
Place the chicken side by side, skin side up, on a baking tray and grill in a 190oC oven for 30 minutes.
While the chicken cooks, peel and finely slice the onions.
Put the cream in a glass bowl and pour the lemon juice in without stirring.
After 30 minutes, take the chicken out of the oven but do not turn the oven off.
Transfer the chicken pieces to an ovenproof dish. This is the dish that will go directly to the dining table so do your choosing now.
Scatter the onion slices over the chicken. Place a tablespoonful of butter over each piece of chicken. Pour the soured cream over the chicken and onions.
Cut a piece of aluminum foil slightly larger than the baking dish. Cut out two or three holes (these will serve as vents) about half an inch in diameter. Cover the baking dish tightly, tucking the foil around it.
Bake in the oven and cook for another 20-25 minutes.
That’s it. Your baked chicken in sour cream is done. Just sprinkle with chopped parsley before serving and enjoy. 
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glad to have seen this recipe in time for tomorrow’s lunch. Would I need juice of lemon, if ready sour cream is used?
no kris, no more lemon juice if you have sour cream.
Grocery day! just bought ingredients for this recipe and for bake macaroni. That will last for my hubby and I for probably this whole week coz this saturday we’re traveling going back to farm to my inlaws. I’m planning to make your morcon and embutibo as pasalubong. Wish me luck!
But just wondering if its safe to bring it for 16hrs drive, tita?
Another wonderful dinner we had again. Thanks tita Connie! Cheers!
You cooked it already, Hush! Glad you enjoyed it.
hi connie! have been looking for a nice recipe to try and i stumbled on this. just would like to ask if it would make any difference if i use chicken breast fillet since my hubby doesnt like the dark meat.
thanks again!
Chicken breast is okay, Leng. We use legs and thighs because we don’t like white meat.
I just made this for late lunch with herbed rice and it was just delicious!! After reading all your baked recipies I couldn’t stop myself any longer from going out and buying a proper oven proof dish to try them out with
Thanks!!!