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This recipe was uploaded by cengland
When I made it, I only had 400g chicken, so it was a bit over-saucy. So I mixed in 1 c peas before the sour cream, and simmered a minute until they were just tender. Then I mixed in the sour cream. Hence the peas in the photo. It could be nice with mushrooms in too.
• In a large non-stick frypan over medium-high heat, cook the sausage, bacon, onion, garlic and herbs in the oil, stirring up sometimes, until nicely browned.
• Take off the heat and mix in the chicken, lemon rind, stock, flour and mustard. (You could brown the chicken if you wanted, but I don't bother, and it can be more tender without browning.)
• Bring to a simmer, and simmer gently for half an hour.
• Mix in sour cream.
• Season to taste.