Rosemary Chicken with Sour Cream
How about an easy chicken recipe for a change of pace? Come let me tell you how easy rosemary chicken can be. This is perfect if you have a family to feed. The kids probably have you running around in all kinds of directions. You don’t want to spend a lot of time mixing ingredients. You want an easy chicken recipe! This rosemary chicken feeds a lot of mouths and most of the work is done by the oven. The hardest thing about rosemary chicken and sour cream is going to the store and finding the sour cream and chicken stock. Please note that chicken broth is not the same as chicken stock so read the package and be sure you get the chicken stock because it makes all the difference in this rosemary chicken. I’ll tell you why after the rosemary chicken and sour cream recipe. So let’s get to this easy chicken recipe.
Cooking Tip: A dash is, in fact, an actual measurement in cooking. It is 1/16th of a teaspoon. You can use a 1/8th teaspoon and fill it half way, or a ¼ teaspoon fill a quarter full. You’ll be pretty close. No need to be exact. Stressing over a few grains of salt will give you high blood pressure.
Rosemary Chicken with Sour Cream Ingredients:
5 to 6 pounds of cut up chicken
dash of salt
dash of black pepper
½ teaspoon rosemary
1 ½ cups sour cream
1 ½ cups chicken stock
Rosemary Chicken with Sour Cream Instructions:
Preheat your oven to 300 degrees. We’re going to cook this rosemary chicken slow so the flavors meld well, and you have time to get some other things done while it cooks. Or just kick back and relax for a few if you can.
Rub the chicken with the salt, black pepper, and rosemary. Make sure you get every nook and cranny seasoned. You want every bite to taste like rosemary chicken.
In a bowl, combine the chicken stock and sour cream and stir it together.
Now place the chicken in a baking pan or dish that’s deep enough to hold the chicken, chicken stock, and sour cream.
Pour the chicken stock and sour cream mixture over the chicken. Slide the rosemary chicken and sour cream into the oven uncovered and bake for about 1 hour and 15 minutes or until the juice of the rosemary chicken runs clear. Now you have a little time to help the kids with homework, watch TV, or anything else usually put off while cooking dinner. When it’s done, serve with some instant rice and sides of your choice.
Why chicken stock instead of chicken broth? Chicken broth is made with a lot of meat. In fact you can boil boneless chicken and get broth. Chicken stock is made by boiling down the bony parts of the chicken or with much more bone than meat. Chicken stock has a stronger flavor that can tone down the strong flavor of the rosemary in this easy chicken recipe or any other recipe that calls for rosemary. Chicken broth is has a weaker flavor and won’t tone down the bite in the flavor of the rosemary chicken with sour cream.