Chicken with cream sauce

Ingredients for 4 servings:

• 1 chicken, fresh or frozen
• 500 ml buttermilk
• 200 ml cream
• 30 g bacon, diced
• Salt
• pepper
• Sugar
• 100 g butter or margarine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

East Prussian family recipe

Remove the giblets from the chicken (you can fry them with the chicken if you like), wash them, and rub them with salt and pepper (if frozen, thaw them first). Place the margarine and bacon in a roasting pan and brown them on the stovetop. After a few minutes, add the chicken and brown them briefly. Meanwhile, preheat the oven to 180 degrees Celsius. Place the roasting pan in the oven with the lid closed. The chicken needs to stay in the oven for about 1.5 hours in total, basting it with the drippings every 20 minutes and removing the lid for the last 20-30 minutes to allow it to brown and crisp. Just before removing the roasting pan from the oven, skim off some of the fat and place it in a pan. Heat the pan until hot, then add the buttermilk (it will curdle, but this won’t affect the flavor in any way), then add the cream shortly after. Stir everything well, season the sauce with sugar (more is fine, depending on the buttermilk) and salt. The base should have a nice sweet and sour flavor. Done. We serve it with boiled potatoes and a salad. If you want vegetables, feel free to add them. I recommend carrots, broccoli, or snow peas, etc.