The meat is carefully singed, making sure to remove any impurities, then washed in several cold waters to remove any traces of blood and to obtain clean and fresh meat. In a large pot, the meat is boiled together with a whole onion, peeled carrots cut into large pieces, all in salted water. It is important to add salt in moderation, as you can adjust the taste later. During boiling, it is essential to skim off the foam that forms on the surface, to obtain a clear and tasty broth. When the meat is almost cooked, around 3/4 done, it is removed from the pot, wiped with a paper towel to remove excess water, and placed in a hot oil frying pan. The goal is to achieve a thin crust and a light browning, which will enhance the final flavor of the dish.
Meanwhile, we strain the obtained broth, keeping the carrots for later use, but discarding the onion, as it has only flavored the broth. In a separate pan, we finely chop the other onion and sauté it in a tablespoon of oil, adding a little of the strained broth. When the onion becomes glassy and warm, we add the flour dissolved in milk mixed with sour cream, stirring constantly to avoid lumps. If the sauce seems too thick, do not hesitate to gradually add more meat broth to achieve the desired consistency. We boil the sauce for about 10 minutes, stirring frequently to prevent sticking to the bottom of the pan. At this point, we adjust the salt and add freshly ground white pepper, which will provide a subtle and refined taste. Finally, we add the fried meat and let it simmer together for another 5 minutes, so that the flavors blend harmoniously. Indulge in a delicious dish, served with your favorite side, whether it be mashed potatoes, rice, or a fresh salad.
Meanwhile, we strain the obtained broth, keeping the carrots for later use, but discarding the onion, as it has only flavored the broth. In a separate pan, we finely chop the other onion and sauté it in a tablespoon of oil, adding a little of the strained broth. When the onion becomes glassy and warm, we add the flour dissolved in milk mixed with sour cream, stirring constantly to avoid lumps. If the sauce seems too thick, do not hesitate to gradually add more meat broth to achieve the desired consistency. We boil the sauce for about 10 minutes, stirring frequently to prevent sticking to the bottom of the pan. At this point, we adjust the salt and add freshly ground white pepper, which will provide a subtle and refined taste. Finally, we add the fried meat and let it simmer together for another 5 minutes, so that the flavors blend harmoniously. Indulge in a delicious dish, served with your favorite side, whether it be mashed potatoes, rice, or a fresh salad.
Ingredients
1kg chicken (with bone), 4 tablespoons (heaped) of flour, 1+1 onion, 2 carrots, 4 tablespoons of thick sour cream, 300ml sweet milk, 100ml oil, fresh parsley, salt to taste, white pepper (freshly ground).