Heat cooking oil in a large skillet or pan over medium-high heat.
Add the chicken thigh pieces to the hot skillet and cook until browned on all sides, about 5-7 minutes.
If using, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic (if using) and cook for another 30 seconds until fragrant.
Add the potato cubes to the skillet with the chicken and stir to combine.
In a small bowl, whisk together the sour cream, eggs, salt, and pepper until smooth.
Pour the sour cream and egg mixture over the chicken and potatoes in the skillet. Stir gently to coat everything.
Reduce the heat to low, cover the skillet, and let it simmer gently for 15-20 minutes, or until the potatoes are tender and the sauce has thickened slightly, stirring occasionally.
Serve hot. Enjoy your creamy creation!
💡 Pro Tips:
- 🧅 Don't skip the onion and garlic if you have them! They add so much depth to the sauce.
- 🔥 For extra crispy potatoes, pan-fry them first until golden before adding the chicken and sauce.
- 🌶️ A pinch of paprika or a sprinkle of fresh dill at the end makes this dish sing!
- leftovers? This dish is usually even tastier the next day! 😋
