Well I prepared for last night, and again today, some of my fried chicken baked in cream.
This time I did it a little different.
It was those bagged chicken breasts rather than a cut-up chicken; one bag had little and I mean
little pieces, some were smaller than a mans thumb, the other bag used was standard deboned chicken breast.
Fried it using only salt a seasoning, no flour, in old oil and grease sitting on the counter by the range (all kind of brinzle mixed in with the oil)
Decided to use up some half & half that was getting old but I wisked in a full container of Sour Cream and and little bit of that creamy stuff used to dip vegetables in , plus a goodly amount of chicken bouillon.
Then I peeled eight good sized potatoes that are sprouting in the basement, and cut them up into slices and chunks and put that on top of the chicken, after which I pured the Sour Creamed liquid on top. (About 4 cups)
Heated the oven to 444 degrees and put it in the oven for one hour, then turned it down to 400 for another one-half hour.
When I took it out of the oven it had cooked down so there was not to much gravy , so I poured a cup or so of milk in and stirred it up so I had a good gravy on the potatoes and chicken.
UUUUMMMM GOOD, gonna have some for dinner today.
