Chicken in Sour Cream

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 frying chicken (2½ to 3 pounds), cut up
  • ¼ cup olive oil
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup finely chopped onion
  • ¼ teaspoon dried thyme
  • 2 teaspoons paprika
  • ¾ cup sour cream


  1. Wash and dry the chicken pieces. Heat the oil in a skillet.

  2. Mix the flour with half of the salt and half of the pepper. Dredge the chicken with the mixture.

  3. Fry the chicken in the oil until well browned on all sides. Remove chicken and drain.

  4. Sauté the onion in the oil remaining in the skillet until tender but not browned.

  5. Return the chicken to the pan and sprinkle with the thyme. Cover and cook gently for thirty minutes, or until done.

  6. Sprinkle the chicken with the paprika and the remaining salt and pepper. Stir in the sour cream. Reheat, but do not boil.

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