Ingredients

Instructions

  1. Blanch tomatoes in boiling water for 2 minutes then plunge into cold water; skin will peel off easily then chop tomatoes into chunks.
  2. To make chicken: Preheat oven to 325°.
  3. Wipe chicken parts with damp paper towels; season with salt and pepper.
  4. In a large heavy pot or dutch oven, brown chicken in olive oil; season with salt and pepper.
  5. During last 5 minutes of browning, add green onions; cook until greens wilt and white stems turn golden; add tomatoes, dill and sherry; cover and bake for 1 hour, remove chicken to a platter.
  6. Spoon sour cream substitute into pot; stir with juices from chicken; place pot over low flame and put chicken back into the sauce.
  7. Simmer for 10 minutes.
  8. DO NOT let the sauce boil or it will curdle.