Recipe of the Week
1 roasting Chicken, cut up, at room temperature
3/4 cup Flour
1 cup unflavored Breadcrumbs
3 Tbsp. Water
2 cups Sour Cream
5 Tbsp. Butter
Salt and Pepper
Place flour in a bowl and breadbrumbs in a second bowl. In a third bowl, beat eggs and water together.
Wash chicken pieces in cold water and dry with a damp cloth. Immediately press chicken into flour, coating all over.
When all pieces are coated with flour, dip each piece in the egg mixture and then in the breadbrumbs, pressing crumbs to coat all over. Set coated chicken aside for about 20 minutes to dry slightly.
While chicken is drying, preheat oven to 375 degrees and prepare a baking pan, large enough to hold all the pieces of chicken, by coating the bottom with 1 tablespoon of the butter.
Melt remaining butter in a large heavy skillet. When very hot, brown the chicken on both sides, a few pieces at a time. As each piece is browned, remove from skillet and place in baking pan.
When all pieces are in baking pan, sprinkle with salt and pepper to taste.
Place chicken in oven. After 30 minutes, spoon 1/3 of the sour cream over the pieces. 15 minutes later, spoon another 1/3 of the sour cream over the pieces. After another 15 minutes, spoon the remaining 1/3 of the sour cream over the pieces and continue baking for 30 minutes or more, until done. Most or all of the sour cream will soak into the pieces each time.
Serve with, or without, the following gravy:
2 cups Milk
2 Tbsp. Butter
2 Tbsp. Flour
Immediately after removing chicken pieces from baking pan, place butter in the pan and melt. Add flour and mix with the butter. Add the milk. Place pan over heat and stir constantly for 3 or 4 minutes, scraping the bottom of the pan to dissolve all the browned juices. Season with salt and paprika to taste.
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