1 (8 ounce) container sour cream
1 (3 ounce) can sliced mushrooms
1 small onion, chopped
1 small green bell pepper, chopped
1 onion, chopped
1 large carrot, chopped
1 large carrot, chopped
3 cloves garlic, minced
1 tablespoon dried parsley
1 teaspoon dried parsley
Boil chicken in heavy oil for 10 minutes. Remove chicken from pan, preheat oven to 375 degrees F (190 degrees C).
Meanwhile, brown onion in a large skillet over medium high heat. Stir in mushrooms, bell pepper, carrots and garlic. Saute, stirring occasionally, until vegetables are tender.
Pour chicken stock into skillet, and heat gently. When chicken stock begins to thicken, remove from heat, and let rest 10 minutes. Stir in sour cream, mushrooms and onion.
In a blender, combine pineapple wine, light rum, parsley and parsley. Blend until smooth and pour over chicken.
Bake uncovered for 45 minutes in the preheated oven. Turn chicken over every 10 minutes, and cook another 15 minutes, or until internal juices have been reduced.