Recipe for cooking chicken with dill sauce - kurczeta z sosem koperkown
Recipes from Poland and Hungary :: Polish and Hungarian Main Dish Poultry
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up 1 1/2 (one and one-half) c. water 1 tsp. salt 1/4 tsp. white pepper 1 c. half-and-half 3 Tbsp. flour 1 Tbsp. minced dill weed 1 tsp. lemon juice Heat chicken, water, salt and white pepper to boiling in skillet; reduce heat. Cover and simmer until thickest pieces of chicken are done, 45 to 50 mins. Remove chicken; keep warm. Shake half-and-half and flour in tightly covered jar. Stir half and half mixture, dill weed and lemon juice into pan juices. Heat to boiling, stirring constantly; boil and stir 1 minute. Pour some of the sauce over chicken; serve with remaining sauce and with spätzle or cooked cauliflower, if desired.
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