Difference between revisions of "Chicken Moskva"
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* [[thyme]] to taste | * [[thyme]] to taste | ||
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# Rub [[chicken]] with [[salt]] and [[pepper]]. | # Rub [[chicken]] with [[salt]] and [[pepper]]. | ||
# Heat [[margarine]]; brown [[chicken]] on both sides; add boiling [[water]]; cover and cook 30 minutes or until [[chicken]] is done. | # Heat [[margarine]]; brown [[chicken]] on both sides; add boiling [[water]]; cover and cook 30 minutes or until [[chicken]] is done. | ||
Latest revision as of 10:47, 15 July 2012
Description
4 servings
File:1280135845.jpg
Chicken Moskva
Ingredients
- 1 frying chicken, cut up
- ¼ cup margarine
- 4 green onions; thinly sliced
- 1 tomato; diced
- ¼ cup boiling water
- 2 tbsp chopped parsley
- ½ tsp sugar
- salt, pepper
- ½ cup sour cream
- 1 tsp flour
- ½ tsp paprika
- thyme to taste
Procedures
- Rub chicken with salt and pepper.
- Heat margarine; brown chicken on both sides; add boiling water; cover and cook 30 minutes or until chicken is done.
- Remove chicken from pan; keep hot.
- To the juices in pan, add onions; cook until soft.
- (save a bit for garnish from the green tops).
- Add tomatoes; cook until soft as mush; add thyme and parsley.
- salt and pepper if needed.
- Mix sour cream, flour, paprika; add to onions and salt.
- Cook until thick; spoon over chicken and serve.
- Sometimes, due to extenuating weather conditions, the sauce will not thicken enough; when this happens, just swallow your pride and pour over chicken anyway; it will still taste great.
