Here’s an easily adjustable recipe for bone-in chicken pieces. I made it with chicken breasts only as I was only cooking for two but it would be equally good with a cut-up chicken or just your favorite parts. I’m listing my approximate measurements for 2 bone-in breasts and a lot of soupy sauce that tasted delicious on the rice I made at the same time. Adjust accordingly to fit the number of pieces you’re cooking.
- 2 bone-in chicken breasts
- 3 Tablespoons butter
- 1/4 cup flour
- 3 Tablespoons paprika
- 1/2 teaspoon salt
- 1 cup milk
- 3 Tablespoons sour cream
- Melt the butter in a deep skillet large enough to hold your chicken in a single layer.
- Salt the chicken pieces. Mix the flour and paprika together, then roll the chicken in it until well coated.
- Brown the chicken in the butter, turning frequently and moving around in the pan so it’s evenly browned, about 10 minutes.
- Add the milk to the pan. You basically want enough liquid to cook the chicken in so adjust as necessary. Bring the liquid to a simmer. Cover and cook for 30-40 minutes at a slow simmer, until cooked through.
- Turn the heat off and stir in the sour cream. Serve with rice or noodles and a simple side dish of vegetables.