Chicken and cream

Description

Another Czech dish, you get it in the restaurant, and his house is very easy to prepare; served with pasta or dumplings. Someone recently asked me just what kind of dumplings are eaten, in addition to the goulash - so that's another option.

Ingredients

Chicken

1 кг
Cream

250 мл
Water

1 л
Butter

1 ст. л.
Bay leaf

1 шт
Rosemary

1 ч. л.
Flour
Lemon juice

1 ст. л.
Paprika sweet

1 ст. л.

Cooking

Prepare food and finely chop the onion, fry it in sunflower oil until pink

Then put onion directly into chicken and fry it from all sides

The chicken is lightly browned, someone out to fry bigger is good, but I can't. Put paprika; paprika-be careful, fry it lightly, if you overcook, it will give the bitterness and all, you can throw a whole meal

Well roasted, pour water

Put a Bay leaf, bring to a boil, reduce fire and cook until ready meat

After the meat was prepared, I remove it and the sauce is passed, it swam ultimately, onions, etc., then return sauce to the pan, chicken is resting

Take the cream and about 4 tablespoons of flour + cream, stir and pour into a sauce, it should thicken, stirring constantly, check the thickness: if too thick, add water if too rare, add flour, stir in water. Be careful, the sauce thickens in the cooking process, its correct, we need density, we'll know when starts to gurgle. Mix to the flour sticking to the bottom.

Cook the sauce with flour at least 15 minutes, less if cook remains the sugary taste of the flour, add the bouillon cube, and rosemary, and the lemon juice, it becomes very tasty, but carefully, so the cream does not curdle; this juice is better to squeeze out separately and heat, I didn't have lemon, so today without him. The sauce cooks and returned it to the chicken, brought to boil and turned off.

Ready!

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