Chicken Roast with plate sauce

Ingredients for Chicken Roast with plate sauce

Instructions for Chicken Roast with plate sauce

To prepare the Chicken Roast with plate sauce recipe, please follow these instructions:

Clean the chicken of any intestinal remnants. Stop it with the parsley, estragonen and the pickled lemon. Brown the chicken in the butter in a thick-bottomed pan that isn't too big. When it is golden all over screws down the heat. Pour a few cm of water in the bottom of the Pan, and aromatic bouquet came in, dripping with tamari and pepper. Let chicken simmer, covered, for 40 minutes. Pour the cream on and remove the lid. When the hull is releasing the chicken thigh finished. If the sauce boils away add something more along the way. When the chicken is done and the aromatic bouquet is taken up. The sauce can possibly. boil some more in, but it must not be assembled, it must just be divorced. Season with salt and pepper. Slice the breasts and thighs from the chicken and serve them with sauce, stikkelsbær compote, new potatoes and lots of chopped parsley.