Koprovka — Czech dill sauce with chicken and potato
~28 minon the hobCzechia
570kcal
46 gprotein
56 gcarbs
15 gfat
7 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 826 | 61 g |
| Emmagetting lean | 27% | 456 | 43 g |
| Jackgrowing | 24% | 399 | 32 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Chicken breast150 g
- Dill, fresh2 bunches
- Soured cream 15%60 g
- Potatoes, waxy250 g
- Semi-skimmed milk100 ml
- Wholemeal flour15 g
- Chicken breast300 g
- Dill, fresh4 bunches
- Soured cream 15%120 g
- Potatoes, waxy500 g
- Semi-skimmed milk200 ml
- Wholemeal flour30 g
- Chicken breast600 g
- Dill, fresh8 bunches
- Soured cream 15%240 g
- Potatoes, waxy1.0 kg
- Semi-skimmed milk400 ml
- Wholemeal flour60 g
From your store cupboard
Black pepperSaltWine vinegarStock cube or stock powder
Method
- Salt the chicken, put it in a pan, add 400 ml stock (or water with a stock cube) and cook 15 minutes. Lift it out and keep the broth.
- Boil the potatoes in their skins, peel them and cut them up.
- Stir the flour smoothly into cold milk and pour it into the boiling broth, stirring constantly. In warm milk it would go lumpy.
- Cook 5 minutes, then take the pan off the hob and stir in the soured cream. In a boiling sauce it would split.
- Add plenty of chopped dill and season with vinegar, salt and pepper. Slice the chicken and serve with the potatoes.
- Salt the chicken, put it in a pan, add 800 ml stock (or water with a stock cube) and cook 15 minutes. Lift it out and keep the broth.
- Boil the potatoes in their skins, peel them and cut them up.
- Stir the flour smoothly into cold milk and pour it into the boiling broth, stirring constantly. In warm milk it would go lumpy.
- Cook 5 minutes, then take the pan off the hob and stir in the soured cream. In a boiling sauce it would split.
- Add plenty of chopped dill and season with vinegar, salt and pepper. Slice the chicken and serve with the potatoes.
- Salt the chicken, put it in a pan, add 1.6 l stock (or water with a stock cube) and cook 15 minutes. Lift it out and keep the broth.
- Boil the potatoes in their skins, peel them and cut them up.
- Stir the flour smoothly into cold milk and pour it into the boiling broth, stirring constantly. In warm milk it would go lumpy.
- Cook 5 minutes, then take the pan off the hob and stir in the soured cream. In a boiling sauce it would split.
- Add plenty of chopped dill and season with vinegar, salt and pepper. Slice the chicken and serve with the potatoes.
How to tell it’s done
- Chicken breast — Done when nothing pink is left at the thickest point and the juices run clear when you pierce it. Pink juice means it needs a little longer.
Allergens: Celery (9), Lactose, Cereals containing gluten (1), Milk (7), Sulphur dioxide and sulphites (12)
