Name: Spring Chicken with Gooseberry Sauce (Цыплёнок под соусом из крыжовника)
Yield: 4 Servings
Cuisine: Russia
Ingredients: ¼ teaspoon salt; freshly ground nutmeg to taste; 2 2-pound spring chickens or Cornish hens; Salt, freshly ground white pepper; 1 tablespoon sour cream; 2 tablespoons butter; 3 teaspoons dried tarragon; 2 egg yolks, lightly beaten; 1½ tablespoons freshly squeezed lemon juice; 1 tablespoon flour; 8 ounces fresh gooseberries*; 2 sprigs parsley; ½ cup chicken stock; ½ onion; 1 tablespoon butter

Preparation info

4
Servings

Difficulty
Medium

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

In old Russia, so many spring chickens were sacrificed in the name of genteel dining that they were commonly called the “great martyrs” (velikomuchenitsy). Here, the young fowl graciously accepts a gilding of gooseberry sauce in this subtle and delicate dish.

Ingredients

2 2-pound spring chickens or Cornish hens
¼ teaspoon salt
½ onion

Method

Preheat the oven to 450°F. Salt the chickens inside and out. Place one-quarter onion, 1 sprig of parsley and 1½ teaspoons of tarragon in the cavity of each chicken. Place the chickens in a r