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  • BBC Good Food Magazine

    COOK UKRAINIAN AT HOME

    Mar 25, 2021 5 minutes

    Pot-roast chicken cooked in herby crème fraîche

    Chicken smothered and baked in cultured cream is an old classic, but sometimes I like to go one step further. I use a lot of herbs at home and sometimes I am left with quite a few stalks, such as dill, parsley, basil and coriander. These can all be stirred into crème fraîche, and by the time the chicken is cooked, it turns into the most amazing sauce. Serve it with chunks of bread and boiled cabbage, new potatoes or a buttery rice pilau with lemon.

    Any leftovers are delicious stirred through cooked short pasta.

    SERVES 6 PREP 10 mins plus a couple of hours optional marinating COOK 1 hr EASY

    150ml crème fraîche
    25g dill or parsley (or use leftover stalks), roughly chopped 4 garlic cloves, roughly chopped
    1 tbsp rapeseed oil
    1.4kg whole chicken

    Tip the crème fraîche, herbs, garlic and

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