in Eastern Europe

Romanian Poulard

updated

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Ingredients for 4 servings:

  • 1 chicken(s)
  • salt and pepper
  • 1 tbsp clarified butter
  • 1 onion(s)
  • 125 ml white wine
  • 125 ml chicken broth
  • 200 ml sour cream
  • 1 bunch of dill and parsley
  • some flour butter or mixed starch to bind, optional

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

spicy chicken in wine and herbs

Portion the chicken, season with salt and pepper, and sauté in clarified butter. Remove from the pan and sauté the diced onion until golden, deglaze with white wine, and reduce slightly. Add chicken stock, sour cream, and the chicken pieces. Simmer for about 35 minutes. Wash the dill and parsley, pat dry, and chop. When the chicken is tender, season the sauce again and thicken with flour, butter, or a little cornstarch, if desired. Add some of the herbs to the sauce and sprinkle the rest over the meat. Serve with tagliatelle or spaetzle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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