Chicken with garlic and butter sauce / Pui cu usturoi si sos de unt

Directions

Clean, wash and cut into pieces 2 spring chickens. Sear in 2 lablespoonfuls of butter, cover and let stand. Prepare the fol¬lowing butter sauce in a saucepan. Warm up 3 tablespoonfuls ol butter, then add one small bunch of young scallions and a little dill, both finely chopped, and mix.

Add one tablespoonful of flour, mix and fry a little, stirring constantly. Now add 5 or 6 large cloves of garlic well crushed and 3 boiled and peeled potatoes which have been broken into pieces with a spoon. Mix well, then thin with a little water and cook slowly for 5 to 10 minutes.
While the sauce is cooking, warm up the chicken in the caserole, then pour on the sauce slowly, mixing gendy.

Add a little more water, cover and cook slowly until tender. Just before it is done, add one tablespoonful of sour cream, mix, cover, and then look a little longer. Serve hot, sprinkled with finely chopped parsley.

Garnish with flour dumplings or slices of mamaliga. Serve with a sour green salad on the side.