Chicken in Sour Cream

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 to 8
Author CASA Veneracion


  • 12 large boneless skinless chicken thighs about a kilo and a half, cut into quarters
  • 4 large potatoes peeled and cut into wedges
  • 1 to 2 carrots peeled and cut into wedges (smaller than the carrot wedges)
  • 1 large white onion peeled and cut into wedges
  • 3/4 cup frozen sweet peas thawed
  • 1 cup sour cream
  • 1/2 cup butter
  • salt
  • pepper
  • finely chopped parsley for garnish


  • Place the chicken in a bowl. Season with salt and pepper.
  • Heat the butter in a large, wide cooking pan (I used a wok). When hot, add the potatoes and fry over high heat until the edges start to brown. Don’t worry if the edges appear too brown at this point — the sour cream will take care of that so don’t sweat it unless you really burned them.
  • Add the chicken and continue frying until the edges of the chicken start to brown.
  • Add the carrots and onion wedges. Fry for a minute longer.
  • Add the peas. Pour in the sour cream. Season with salt and pepper. Stir well. Cover and simmer for 30 minutes.
  • Sprinkle with parsley before serving.


This dish is best when cooked a day ahead. Everything is much tastier after reheating.
If sour cream is not available in the supermarket, make your own. Pour a cup of cream in a bowl and squeeze half a lemon over it. Let stand for 10 minutes before stirring and using.