Well, I took some great pictures of this dinner, but my camera has been eating SD cards. It has corrupted 2 of them in the past 2 weeks, so these pictures are gone. I can tell you that the idea came from this cookbook, found at a library used book sale (of course).
This struck me as being a lot like beef stroganoff, which is always a big hit hereabouts, so I gave it a whirl, and received encouragement to cook this again....soon....
Without further ado, here it is, of course with the expected Marjie changes:
3 pounds boneless, skinless chicken thighs
2 onions, coarsely chopped
2 cups chicken broth
1/4 cup water whisked with 2 tbsp cornstarch
1 pound sour cream
fresh or canned mushrooms
Preheat the oven to 350F (I used my convection setting). Spray a large baking pan with cooking spray, spread one chopped onion over the bottom of the pan, arrange the chicken in a single layer, sprinkle with a bit of salt and copious amounts of paprika, and spread the other chopped onion atop them. Bake until the chicken is nearly done, turning midway to insure even cooking. Pour the drippings from the baking dish into a saucepan, spread the mushrooms on top of the chicken, and return the chicken to the oven. Toss a handful or 2 of ice into the drippings to coagulate the fat, and scoop it out, then add the chicken broth and heat to a boil. Whisk in the water/cornstarch mix, cook until it thickens, then turn down the heat and add the sour cream. Stir until just combined, add more paprika if desired, pour over the chicken, and return to the oven for 5 minutes for the flavors to really blend together. Serve over a bed of rice.
I served mine with sides of broccoli and asparagus, and I'm just plain peeved that my stooopid camera ate the pictures. Oh, well...
Have a great weekend, everyone!