Ingredients
4 boneless skinless chicken thighs (about 1 pound)
1 tablespoon vegetable oil
12 cup sour cream
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
cut chicken into 1-inch strips. i have kept bone-in thighs whole. heat oil in 10-inch skillet until hot. cook chicken in oil over medium-high heat until brown on all sides. sprinkle with remaining ingredients except sour cream. reduce heat. cover and simmer about 10 minutes or until chicken is done. (longer for bone-in thighs. turn off heat. stir in sour cream.