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There’s nothing quite as tender as slow braised chicken, and a sour cream sauce makes it mouth-wateringly rich and slightly tangy too. And the best part? Only one pan to wash up.
To offset the richness, and for colour on the plate, my Roasted Asparagus and Radishes with Mustard Vinaigrette make a great side. I would also add my favourite mashed potato recipe.
There’s no denying a cream sauce is decadent, but sometimes a full fat version can drown out the rest of the meal. Not to mention the inevitable post-dinner guilt!
Sour cream sauce is lighter in more ways than one, and its slight acidic edge offers a delicious contrast to the earthy mushrooms in this braised chicken casserole.
Sour Cream Chicken
I first ate this dish as a girl when my mother would make it with rabbit. And obviously, almost no dish my mother made was complete without the addition of sour cream.
But it’s not only a delicious ingredient, the acidity in fermented dairy actually tenderises the meat ensuring each bite is a succulent treat.
But the braising method cannot be underestimated here as well. It’s a great way to tenderise tougher pieces of meat, as well as infuse them with a wonderful amount of flavour. Check out my braised chicken in creamy sage sauce for more!
Ingredients
Rabbit was traditionally the main ingredient in this recipe, as it was much more accessible back then. It was also a frugal choice of meat. But I’ve given it a modern update and these days use chicken. So relieved there’s no more fiddling about with those super small bunny bones!
If you’re no stranger to my page, you’ll know I love mushrooms. Another staple from my childhood thanks to abundance of forest land.
And few things go better with mushrooms than chicken. I like them whole and chunky in this one, so I go for cremini or the more readily available chestnut or button.
The seasoning of this dish is very simple. Just a light dusting of mild paprika, salt and black pepper on the chicken.
I do add a generous amount of fresh dill and parsley together with garlic and bay leaves to the sour cream, which results in a well-balanced and savoury sauce.
What takes this sauce to then next level is onions, sautéed in butter. They add sweetness and that lip-smacking quality we love in old-fashioned dishes.
Recipe Tips and Notes
- I’ve used chicken thighs in my recipe as I love meat on the bone. But boneless will work just as well, either thigh or breast. Just make sure you reduce the oven time to 25 minutes.
- Now is not the time for calorie counting. Use full fat sour cream or crème fraiche. Reduced fat will split in the oven and will ruin the smoothness of your sauce.
- Dill has a delicate liquorice flavour and is another cornerstone of Russian and Ukrainian cooking. I love it in this dish. But if that’s not to your taste, use parsley. If you’re an anise fan, tarragon is even more intense and can be used in place of dill. Finally, you could try marjoram, which has a hint of citrus that contrasts the cream.
- This is an important one- set the oven at 180C/350F max. Any hotter and your sauce will separate.
Storage and leftovers
This is another dish that improves overnight. So, if you have any leftovers, don’t waste them! Store them in an This is an affiliate link.airtight container and in the fridge for 2–3 days. To reheat, put it back on the stove and heat gently until bubbling and hot all the way through.
Don’t be tempted to freeze any though. On reheating, the cream will curdle and the texture will be grainy and unpleasant.
More Eastern European Chicken Recipes
Braised Chicken and Mushrooms in Sour Cream Sauce
Equipment
- This is an affiliate link.Cast iron casserole dish
Ingredients
- 1kg / 2lbs skin on/bone in chicken thighs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sweet(mild) paprika
- 1 tbsp This is an affiliate link.olive oil
- 1 tbsp butter
- 1 onion, chopped
- 2 cloves garlic
- 300g / 11 oz button or cremini mushrooms
- salt to taste
- 60ml / 1/4 cup brandy or dry sherry
- 2 tbsp plain/all purpose flour
- 500ml/ 2 cups This is an affiliate link.chicken stock
- 250ml / 1 cup full fat sour cream
- 1 tbsp fresh dill
- 1 tbsp fresh parsley
- 2 This is an affiliate link.bay leaves
Instructions
- Season the chicken thighs with salt, pepper and mild paprika, then brown in 1 tbsp of olive oil for 5 minutes on each side or until the skin is golden but the chicken is not cooked all the way through. Remove the chicken to a plate and set aside for now.
- Remove excess fat from the pan but leave 2 tbsp in, then add 1 tbsp of butter and melt, bring in chopped onions and cook them over low heat for 5-7 minutes, then add the whole mushrooms and brown them for 5 minutes longer, finally add the minced garlic and cook no longer than 30 seconds. Hit the pan with the brandy and let it reduce for about 3-5 minutes, scrape down the bottom of the pan to release the burnt bit into the sauce.
- Start preheating the oven to 180C/350F. Sprinkle the flour all over the pan and mix in with the fat to form a paste, then add the chicken stock and mix to combine, add the bay leaves and bring to a low simmer.
- Take off the heat and stir in the sour cream or creme fraiche until it’s incorporated into the sauce. The sprinkle the fresh herbs all over and mix.
- Bring the chicken back to the pan and arrange the pieces between the mushrooms. Cook uncoverd in the preheated oven for 45 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My only deviation was to use the drumsticks in my fridge, and I added spinach. My five year old who won’t eat anything absolutely DESTROYED her serving and kept going after more sauce. I literally had to cut her off.
So easy to make and very delicious. The sauce is very good with rice. Thank you for the recipe.
I made it with only 4 chicken thighs and it was so good, tomorrow I’m preparing it again. …and I’ll make sure there will be leftovers. It instantly became our favorite chicken recipe. Thank you!
This is a recipe that needs to be TRIPLED!!! It was so good that my husband and son cleaned their plates with crusty bread and then went for an entire second plate! We don’t like mushrooms, easy to substitute sliced carrots and red potatoes. The sauce is absolutely amazing! I cooked this in a cast iron skillet. Thank you for a marvelous recipe!
I am so thrilled by your comment, Marisa! Thank you for sharing this with me.
Just made this for dinner and it was absolutely delicious! Thanks for a great recipe!
My pleasure, Lauren!