Poland · Chicken · No. 105
Polish Dill Chicken with Soured Cream
A single portion of Polish cooking, ready in 20 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Boil the new potatoes for 12 minutes until tender, then drain.
- 2
Fry the chicken in a splash of oil over medium-high heat for 6–7 minutes until browned and cooked through.
- 3
Stir in the flour, then pour in the stock and simmer for 2 minutes until slightly thickened.
- 4
Taste and adjust the seasoning.
- 5
Stir in the soured cream and most of the dill, and serve over the potatoes, scattered with the rest of the dill.
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