Chicken with white sauce and rice

Kurczak w Biaym Sosie

Preparation info

    • Difficulty


Appears in

Authentic Polish Cooking: 120 Mouthwatering Recipes, from Old-Country Staples to Exquisite Modern Cuisine

Authentic Polish Cooking

By Marianna Dworak

Published 2016

  • About


  • 1 whole chicken
  • 4 cups cooked (900 g) cooked rice
  • 2 carrots
  • 1 leek
  • parsley


  1. Cook rice according to directions on the package.
  2. Cook the chicken, carrots, leek, and parsley in a pot with water until soft. Save the stock.
  3. In a skillet, fry the butter and mix with flour to make a roux. Then add sour cream and a couple of tablespoons of the stock, depending on how thick you want the sauce to be.
  4. Cut the cooked chicken into pieces and serve with rice and the white sauce. You can chop the cooked carrots and leek and mix with the rice.

Add some raisins or pineapple chunks to the white sauce for a more tart flavor.