CookEat Recipe
Swedish Chicken Stewed in Cream Sauce
Browned spring chicken gently stewed in a full two cups of cream sauce with rice and parsley.
Method
Steps
Step 1
For the proposed two-cup cream sauce, cook flour in the melted 40 g sauce butter for one minute without browning.
Step 2
Whisk in milk slowly and simmer until smooth, then add cream, the sauce's half teaspoon salt and white pepper; use the full sauce in the braise.
Step 3
Season jointed chicken with the three-quarter teaspoon salt and brown in 25 g butter in a lidded pan.
Step 4
Add the full two-cup proposed cream sauce, cooked rice, parsley and the 15 g finishing butter in small bits. Cover and stew gently, stirring to prevent sticking, until chicken is tender and the thickest pieces reach 74 °C.
Step 5
Serve chicken pieces with the thick creamy rice sauce poured around them.
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