Saturday, August 28, 2010

Chicken and Mushrooms in Sour Cream Sauce

1 fryer (about 3 pounds), cut-up
1/2 pound fresh mushrooms, sliced
2 cups sour cream

Place cut-up fryer in bottom of a pre-soaked Romertopf Clay Baker. Season with salt and pepper. Place sliced mushroom on top of chicken and season. Cover

Place in a cold oven, and bake at 400°F for about 1 hour, or until chicken is tender.

Add sour cream seasoned with 1/2 teaspoon salt. Cover and bake for an additional 10 minutes, or until cream is just heated.

Sprinkle with Paprika.

Serves 4

Purchase your Romertopf Clay Cookware:

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