A little while back, I posted this picture (below) on Instagram and got lots of likes. I said that I'd be cooking something that is one of my husband's favorite dishes and by one of my favorite chefs. Y'all, I can't help it...I love Paula Deen (I've even read her biography). I know there's tons of controversy that surrounds her, but I love her...beat me up over it, go ahead. In 2008, we even did the Paula Deen tour and got to meet her brother Bubba (I know, even more controversy). It was a fabulous day of eating Southern food. I've cooked so many things from her cookbooks and magazines...I know the lady likes butter, but to be honest, I do too!
In a deep skillet over medium heat, brown onion and garlic in oil.
Add chicken and brown on all sides, about 10 minutes. Sprinkle paprika, pepper, and salt on chicken. Turn meat once.
Remove from liquid. In a small bowl, mix sour cream, flour, and 1 cup of hot liquid from chicken until smooth. Pour mixture into skillet and blend with remaining liquid.
Ingredients
1 large onion, chopped
1 clove garlic, minced
4 tablespoons olive oil
One 4- to 5-pound chicken, cup up (I use three chicken breasts)
2 tablespoons paprika
1 teaspoon pepper
2 teaspoons salt
11/2 cups water
1 cup sour cream
1 tablespoon all-purpose flour
In a deep skillet over medium heat, brown onion and garlic in oil. Add chicken and brown on all sides, about 10 minutes. Sprinkle paprika, pepper, and salt on chicken. Turn meat once. Add water, cover, and simmer on low heat for approximately 30 minutes or until meat is tender.
Remove from liquid. In a small bowl, mix sour cream, flour, and 1 cup of hot liquid from chicken until smooth. Pour mixture into skillet and blend with remaining liquid.
I serve over mashed potatoes, but you could serve over rice or Paula Deen's dumplings.
Xo,
1 large onion, chopped
1 clove garlic, minced
4 tablespoons olive oil
One 4- to 5-pound chicken, cup up (I use three chicken breasts)
2 tablespoons paprika
1 teaspoon pepper
2 teaspoons salt
11/2 cups water
1 cup sour cream
1 tablespoon all-purpose flour
In a deep skillet over medium heat, brown onion and garlic in oil. Add chicken and brown on all sides, about 10 minutes. Sprinkle paprika, pepper, and salt on chicken. Turn meat once. Add water, cover, and simmer on low heat for approximately 30 minutes or until meat is tender.
Remove from liquid. In a small bowl, mix sour cream, flour, and 1 cup of hot liquid from chicken until smooth. Pour mixture into skillet and blend with remaining liquid.
I serve over mashed potatoes, but you could serve over rice or Paula Deen's dumplings.
Xo,
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