Sour Cream Chicken

– 6 – 8 c. water (could also add a couple 3 or 4 chicken bouillon cubes)

– 2 carrots

– 2 celery sticks

– 1 lg. chopped onion

– 1 tsp. thyme

– 1 tsp. basil

Simmer until vegetables are soft.

Add to the stock:

– 6 chicken legs. Simmer the chicken for an hour until tender, then remove from the broth.

(Save the broth as a base for soup.)

In a large sauce pan, place

– 500 ml. sour cream

– 500 ml. whipping cream

– 500 ml. half and half

– 5 guajillo chiles*  (available at Sereno Shop on the Drive)

-1/2 tsp salt

Blend together and then simmer until bubbly.

Add the cooked chicken legs to the sauce, and simmer for one more hour.

Remove the chiles from the sauce (unless you’d prefer to leave them in!)