Friends, I hope your days are merry and bright. Have a wonderful holiday for those who celebrate Christmas. Many of you have been asking for a chicken recipe. So, I guess it is time for me to share my all-time favorite chicken recipe! Buttermilk Stewed Chicken, and it’s so easy!
This vintage buttermilk stewed chicken recipe is simply yummy. No wonder it is still a family favorite after so many years! Stewed buttermilk chicken always sounded strange to me as a child, but now when I cook it, I still enjoy the taste of it. I love how the poultry was cooked in a dutch oven with tomatoes and spices this time. It has a nice aroma when cooking, and to think that we enjoyed this meal over 20 years ago (hmmm, perhaps 20 years is an exaggeration). The preparation is simple too. All we really need to do is mix everything together.
The chicken always turns out moist and tender. It’s one of those meals you can repeatedly eat without getting tired of it.
It’s also a great dish for those who are looking for something to cook that is easy and quick. The buttermilk adds a nice tangy flavor, and the tomatoes give the chicken a rich, thick sauce that goes well with rice.
This is a great family dish that everybody will love. The best thing about this recipe is that it will make your house smell like heaven, and you will eat like royalty. It’s easy to prepare using affordable ingredients and can be made on a budget.
I hope you enjoy this recipe as much as we do. If you do, please let me know what you think! And if there is a dish that you would like to see on the site, please comment below and let me know.
TRY MY CREAMY CROCKPOT WHITE CHICKEN CHILIPrint
Buttermilk Stewed Chicken
- Total Time: 45 minutes
- Yield: 6 servings 1x
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