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 melted butter for one minute without browning. Whisk in milk slowly and simmer until smooth, then add cream, salt and white pepper; use the full sauce in the braise.
Step 2
Season and brown jointed chicken in 25 g butter in a lidded pan.
Step 3
Add the full two-cup proposed cream sauce, cooked rice, parsley and small finishing butter bits. Cover and stew gently, stirring to prevent sticking, until chicken is tender and the thickest pieces reach 74 °C.
Step 4
Serve chicken pieces with the thick creamy rice sauce poured around them.
Cooked it? Rate it.
Cooked 0 times