This traditional stewed chicken dish begins with a browned, cut-up chicken that is slow-cooked in a buttermilk-based gravy.
6 bone-in chicken pieces, legs and thighs
1 Tbsp oil
1 Tbsp butter
1/2 C onion, chopped
1 can tomatoes, drained
1 C buttermilk
1/2 tsp sugar
1/2 tsp salt
1/8 tsp white pepper
1/2 C chives, chopped
1/2 C parsley, chopped
1 1/2 tsp dill weed
dash of lemon juice
1 C sour cream
Season chicken with salt and pepper. Then brown in oil and butter.
Remove chicken add onions to pot and saute until tender.
Add tomatoes, buttermilk, sugar, salt, and pepper.
Next add the chicken pieces back; cover and simmer for 25-30 minutes.
Add chives, parsley, and dill and cook uncovered for 5-10 minutes.
Add in lemon juice and sour cream and stir well.
Remove from heat.
Serve over rice.
- Prep Time: 5
- Cook Time: 40
- Category: Main Course
Keywords: stewed chicken, buttermilk chicken, buttermilk stewed chicken