Chickens, Stewed in Sour Cream.
Poultry dishes differ by the easy digestion. Young small chickens have a tender, white meat with delicious lightly sweet taste. Chickens in sour cream is an excellent treat for dear guests.
4 - 5 small chickens.
1,5 cup sour cream.
1 tbsp butter.
1 tbsp flour.
2 bay leaves.
1 tbsp melted butter.
0,5 tsp dried ground greenery or to taste
ground pepper, coriander, bay leaf salt
Put drawn and well washed chickens in boiling water for 5 minutes. Take out from the water and put in a deep pan, pour over sour cream, add bay leafs, salt, pepper, cover and bake in a preheated oven on average heat until done. Julienne potatoes and fry in butter until golden. Combine butter with flour in a pan on low heat and add with potatoes to the chickens. Leave in the oven for 10 minutes. Serve hot with ketchup and finely chopped greenery.