My intention was to cook the chicken a la stroganoff. The result far exceeded my expectations. This dish is now among my family’s favorites.
So, what did I do with the chicken? I chopped it into serving size pieces, seasoned the pieces with salt and pepper, lightly browned them in lots of butter and chopped onions, added some water and simmered them until tender. Then, I just added some halved straw mushrooms and sweet peas, and poured in the sour cream. Lastly, I sprinkled the cooked dish with some chopped parsley for garnish.
Ingredients :
1 whole chicken, about 1.2 kg. in weight
salt and pepper
2 onions, roughly chopped
1/2 c. of butter
1 c. of sweet peas
2 c. of halved straw mushrooms
2 c. of sour cream
Cooking procedure :
Chop the chicken into serving size pieces (as for fried chicken or adobo). Place in a large glass or ceramic bowl and season with salt and pepper. Cover and chill for about an hour.
Heat the butter in a large saucepan. When hot, lightly brown the chicken pieces, a few at a time if necessary. When the last batch of chicken has been browned, return all the chicken pieces to the saucepan and add the chopped onions. Cook, stirring, until the onions are soft. Pour in about a cup of water (chicken broth would be better) and bring to a boil. Lower the heat, cover and simmer for about 25 minutes. Don’t be tempted to add more than a cup of water; the chicken will expel its own water as it simmers.
When the chicken is done (there would be very little liquid by this time), add the halved mushrooms and sweet peas. Pour in the sour cream and add more salt and pepper if necessary. Simmer for another five minutes.
Transfer to a shallow serving bowl and sprinkle with chopped parsley.
Serve hot.
Note: The dish is even better after chilling and reheating.
Hi Connie – I love your blog! Thanks for sharing all your wonderful recipes. This was a hit among my family members and will surely become a weekly staple.
That’s great, Lilly! My family loves this dish too.
why stir the chicken first than the onion? shouldn’t it be the onion first?
Because the onion will burn before the chicken is cooked. Besides, this isn’t guisado.
Ola! I was just looking for another chicken recipe but instead I got a whole lot more from pinoycook.com. This chicken peas and mushroom with sour cream is sooooo delishhh but instead of adding salt, I used grated parmesian and served it on top of flat pasta! Mabuhey!
Hi Nixonne. Parmesan sounds good. Gotta try that.
Oh, and it’s homecookingrocks.com, just so you don’t get lost on your way back here.
hi po muzta?ang galing naman nitong site na eto hehehe astig talaga un mga recipes nakatulong ito sa relation ng family ko and higit sa lahat sa project namin, ui…ate pa favor naman kung ok lng po na paki send naman po yung story kung paano nyo ito ginawa and ung real name nyo po pls……pls…. pati po ung san po keong lugar galing/nakatira and kung anu pong sustansya meron yung recipe na chicken peas and mushrooms in sour cream
pls.. pls… po thanks and more power God bless
Hi Conie, ur blog is really great! Now my flatmates really appreciate my new menus they are saying that i am cooking like a professional!
Thanks to u…Keep it up!
Hello Ate Connie,
where do i get sour cream? is it liquid or powdered? haha sorry.. im just starting to learn.. i really love ur site.. thanks again.
dee, you’ll find it with the yogurt in the supermarket.
Ms. Connie, is it alright to substitute sour cream with yogurt? thanks po.
Yes.