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Chicken with Dill Sauce
(Kurczeta z Sosem Koperkowyn — Poland)
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 1/2 cups water
1 teaspoon salt
1/4 teaspoon white pepper
1 cup half-and-half
3 tablespoons all-purpose flour
1 tablespoon minced dill weed
1 teaspoon 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 minutes.
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 spaetzle or cooked cauliflower, if desired.
Eastern European Recipes