Now, this is my mum's recipe, one of the many I make any time I start missing my home country… I love the fact that, even though it's sooo abundantly creamy, it's not sickening at all, no matter how much of it you have! It's also thick enough that it doesn't soak any other food you might have on the same plate (many cookery books recommend cooking sour cream for only a few minutes, but I tried that and it all ended up so runny! So I decided to leave it to cook properly, on low heat).

For 2 people you will need:

• 2 chicken legs/breasts, preferably skinned
• 1 medium onion, finely chopped
• 1/2 carrot, grated
• 1 cup water
• 400-500g sour cream
• 2 spoons flour diluted in milk
• Pepper, salt (or 1 crushed stock cube or 1 tsp Knorr or any other powdered stock)

First, you fry the chicken on both sides until it starts to brown.

Then you add the onion, the grated carrot and the water and let it cook for about 20 minutes or until all the liquid is absorbed.

Once all the water has gone down, you add the sour cream and give all the ingredients in the pan a good stir.

When the liquid has gone down again (that could take about 30 minutes) add salt, pepper and the flour dissolved in milk.

Cook for 5 more minutes and then… it's done!