Chicken in Garlic Sour Cream

Jeff gives this 4 (out of 5) stars.  It's really easy, too, which is always a bonus!  And for those of you who don't like sour cream...don't worry.  This doesn't taste like sour cream.  Or Jeff would have hated it.  : )

Chicken in Garlic Sour Cream

Salt and pepper to taste
2 large potatoes, peeled and cut into 1/2-inch cubes
1 1/2 Tbsp. butter
1 1/2 Tbsp. extra virgin olive oil
2 1/2 to 3 pounds chicken pieces (legs, thighs, breasts, etc...whatever you like.) trimmed of excess fat
4 garlic cloves, minced
2 tsp. fresh chives, finely chopped
1/2 C. sour cream

Bring a large pot of water to a boil and add salt.  Add the potatoes and cook until tender, about 15 minutes.  Drain and set aside.
Meanwhile, put the butter and oil in a deep skillet, preferably non-stick.  Turn the heat to medium  and wait a minute or so, until the butter melts.  Add 3 or 4 pieces of the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 20 to 25 minutes.  Repeat with remaining chicken.  Remove the chicken from the skillet and place on a tray in a warm oven.  Drain all but 3 tablespoons of the fat.  Reduce the heat to medium-low and add the garlic and chives.  Cook, stirring frequently, until the garlic is softened and the mixture fragrant, about 1 minute.  Add the potatoes to the skillet and stir to coat with the herb mixture.  Turn the heat to low and add the sour cream.  Stir to coat; add the chicken and turn the chicken in the sauce until well coated.  Season with salt and pepper to taste, if necessary.  Simmer very gently for another 10 minutes until the chicken is cooked through.  Garnish with whole chives (optional) and serve. 

Recipe clipped out from the newspaper a long time ago. 
The original recipe called for 1/2 C. chopped fresh dill leaves, but Jeff would have gagged - he hates dill.  So of course I left it out.  I think it was quite tasty this way, but if you like dill you could give that a try!  : )