Chicken with Kidneys and Sour Cream

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Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

This variation turns out the chicken surprise of the year, with lamb kidneys, sour cream, and herbs bringing out all kinds of unsuspected charms in the bird.


  • 1 whole chicken (3 pounds)
  • Salt
  • Pepper
  • 3 tablespoons olive oil
  • 1 tablespoon paprika
  • 2 small cloves garlic, crushed
  • 1 teaspoon fresh thyme (or ½ teaspoon dried)
  • 1 teaspoon fresh sage (or ½ teaspoon dried)
  • 4 lamb kidneys
  • 10 large mushrooms, sliced
  • Butter
  • ½ pint sour cream
  • ½ cup white wine
  • Arrowroot


Presoak pot, top and bottom, in water for 15 minutes. Wash chicken inside and out under cold running water. Rub inside of chicken with salt and pepper. Paint chicken inside and out with mixture of olive oil, paprika, crushed garlic, thyme and sage. Place chicken in pot, breast down. Brown lamb kidneys and mushrooms in the butter in a sauce pan, then add sour cream and white wine.

Add mixture to pot, with 1 teaspoon salt, and pepper to taste.

Place covered pot in cold oven.

Set temperature to 480 degrees.

Cook 90 minutes.

Remove pot, pour off liquid into saucepan. If desired, add more sour cream and white wine. Heat and thicken with arrowroot while stirring.

To brown the chicken, return, uncovered, to oven for an additional 5 to 10 minutes of cooking time.

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