02 September 2011

Sookie Stackhouse's Sour Cream Chicken with biscuits


Dead as a Doornail by Charlaine Harris

This is the fifth book of the Southern Vampire series and my favorite, so far.  Like the rest of her books, there's a murder and Sookie is smack dab in the middle of it.

Here is my version of the tasty southern meal Sookie Stackhouse brings over to Calvin Norris' house after a bunch of stuff happens that you'll just have to read the book to find out about.

Sour Cream Chicken with Biscuits


My kiddo loves mushrooms.  He likes them with eggs, he likes them on a shish kebab and on burgers.  He is a bona fide mushroom fanatic.

Which is why I'm dumbfounded by his dislike for this dish.  IT HAS MUSHROOMS!

Oh well, can't please everyone.

My husband and I really liked this.  The creamy tart sauce was offset by the flavorful firm mushrooms, add in herb-y seared chicken breasts and wowza, you got yourself one heck of a tasty weeknight dinner and nice leftovers for breakfast too.

I made so many biscuits that we had them for breakfast the next two mornings.

First gather up your ingredients;
sour cream, white wine, thyme, red onion, garlic, shallots, parsley, mushrooms, paprika, pepper, salt, olive oil and oregano
chicken breasts
Pour olive oil in the pan and give it a swirl over a medium heat.


 Sprinkle the chicken with salt, pepper, paprika, oregano and thyme and brown it on both sides.

Chop the veggies.  Try not to chop in your knuckles (youch, I can't believe I did that).


Melt a couple of pats of butter, scrape up the tasty bits left by the chicken.

Add in the chopped veggies, cook them until everything is a bit wilted.


Add the wine, let it cook down a minute then stir in the sour cream.  Heat through over low heat.

Now we can make biscuits.
Now roll 'em and pat 'em and mark 'em with pink heart shaped cookie cutter for family and me!


Cut out the biscuits on a floured, dry surface.

Plop them onto a parchment covered baking sheet about an inch apart.  They look kinda anemic, right?


Look how edible they look after a few minutes in the oven.  There's a big empty spot in this picture, someone ate two of the biscuits from the middle of the pan.  I found the crumbs, scattered across the table.  They were drippy with butter and strawberry jam.  What a mystery, I really have no idea how that happened.  Bigfoot, the cookie monster?  Sadly, we'll probably never know what happened.
Sour cream chicken with biscuits

3 large chicken breasts

2 tblspns. olive oil

1/4 tsp. each of the following, black pepper, thyme, oregano and paprika

1/2 tsp. salt

1/3 cup white wine

1 1/2 cup sour cream

1/2 red onion, chopped

2 shallots, chopped

7 mushrooms, sliced

3 cloves garlic, chopped

handful of fresh parsley

2 Tblspns.  butter

1.  Preheat oven to 350.  Spinkle dry herbs, salt and pepper on chicken.

2.  Heat olive oil in pan, add chicken and brown on each side for a few minutes (four minutes should do) over medium heat.

3.  Remove chicken to oven safe dish and bake for 25 minutes.

4.  Melt butter in pan, add vegetables and saute until the everything is wilted, about seven minutes.

5.  Add wine, allow to cook down for three minutes, then stir in sour cream.  Heat through until the sauce is just starting to bubble. 

6.  Remove chicken from the oven and spoon mushroom cream sauce over the chicken.  Sprinkle with chopped parsley.

Buttermilk Biscuits
adapted from Better Homes and Gardens, Homemade Bread Cook Book (1978)


1 3/4 cups all purpose flour

1/4 cup whole wheat flour

1 Tblspn. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/3 cup butter

3/4 cup + 1 Tblspn. buttermilk

Preheat oven to 450.

1. Stir thoroughly the dry ingredients.  Using a fork, knives or a pastry cutter, add in the butter, working it into the dry ingredients until it is pebble size.

2. Make a well in the center and add the buttermilk all at once.  Stir just till the dough clumps together. 

3.  Turn out onto a floured surface and knead the dough gently, 10 to 12 folds.  Roll out and cut out biscuits that are no thicker than 1 inch thick.  Set them an inch apart on a baking sheet.

4.  Bake for 10-12 minutes or until golden brown.




5 comments:

  1. This looks yummy. I love anything with sour cream. I love my moms sour cream cookies that she makes. NOM NOM!!!
    Oh and this is a response to your post on my Ube cupcake question, which I apologize for not getting back to you so soon. I haven't been on for quiet a while so I didn't see your post. Anywho, uhm! I can't really describe the taste. It's hard for me to describe it, since I can't compare it to anything that I've tasted. It's the pandan extract that actually makes the batter / frosting taste better.

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  2. Sour cream cookies sound super. I went out and bought a jar of ube jam from the local market, I moved stuff around in my pantry so that the ube, with it's glorious and exotic purple coloring is front and center with a pretty jar of local honey I bought at the farmers market. Does anyone else do this? Display new foods like a part of a precious collection?

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  3. Your eats look AMAZING! I'd be all over that hash and the biscuits and gravy!!

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  4. Looks good, I'll try it. Looks like you were chopping vegetables with a boning knife; no wonder you sliced that knuckle.

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  5. Brimstone - Definitely use a better knife when chopping everything, knuckles are not tasty.

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