1 large chicken
400 g carrots
2 dl white wine or chicken broth
2 dl of cream
1 bunch of parsley
margarine or butter
Cut the chicken into portions. Scrape and slice the carrots into 1 cm thick slices. Chop the parsley.
Put a pan with 1 tablespoon of margarine or butter on a medium hot plate. Add the carrot when the margarine has melted, and let them cook for a few minutes. Sprinkle with 1 teaspoon salt and 1 teaspoon freshly ground pepper.
Put 2 tablespoons of butter in a thick bottomed pan. When it is melted, add the chicken pieces and gives them a very faint golden colour all around. Do not brown. Sprinkle with 1/2 teaspoon salt and 1 teaspoon freshly ground pepper.
Add the carrots, then the wine turned and put a lid on the pan. Let it simmer slowly over low heat for 30 minutes.
Take out the chicken and keep it warm in on a bowl. check if the carrots are done. If not, let them cook a little more. But don’t let them get too soft .
Mix 2 tablespoons of flour with 2 tablespoons of butter/margarine.
Take the carrots out of the pan carrots and put them with the chicken. Strain the broth . Now it should be about 2 dl left.
Pour broth and cream in a saucepan and let simmer. Add the flour/margarine mixture a little at the time till you have a suitably thick souse. Sauté for 5-6 minutes before pouring the mixture over the chicken. Sprinkle with the rest of the parsley . Serve with rice or boiled potatoes.