Chicken A La Tenderloin on Cream

1. Preparation of chicken

chicken

Wash chicken and remove skin. Cut it into halves.

2. Preparation of marinade

carrots 10.5 oz (300 g) • parsley 7 oz (200 g) • onion 3.5 oz (100 g) • celery 3.5 oz (100 g)

Peel vegetables, wash them and cut.

3. 

water 1.6 quart (1500 ml) • vinegar ¼ cup (60 ml) • salt 3 tsp • crushed cumin 0.5 tsp • ground black pepper 0.5 tsp • bay leaf 4 pcs

Put them in the pot with water, add salt, vinegar, and spices. Bring to the boil and simmer for a while. Allow it to cool, the brine does not have to be cold completely. Place chicken in the prepared marinade and allow it to rest 3-12 hours in the cold place.

4. 

When the chicken is marinated, cook content of the pot at medium heat 40 minutes.

5. 

sweet cream for cooking 1.1 cup (250 ml) • corn starch 2 tbsp

Take the finished chicken out and be careful not to damage it, otherwise small pieces of bone might fall into the broth, especially pieces of chicken ribs. Strain the broth, check the vegetables, take the bay leaf out and mix it, then add to the broth and bring to the boil. Add sweet cream for cooking mixed with corn starch and again bring to the boil.

6. 

Remove bigger pieces of meat from the bones.

7. 

Place the chicken back in the sauce and stir carefully. Serve with dumpling.