A comforting Romanian-inspired dish with oven-roasted baby potatoes and juicy chicken in a rich sour cream sauce, finished with fresh dill.
New Potatoes in Creamy Chicken Sauce (Cartofi Noi în Smântână)
Ingredients
For the Potatoes:
For the Sauce and Meat:
Instructions
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Prepare the Potatoes:
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- Wash the new potatoes thoroughly and make shallow cuts with a knife across each.
- In a large bowl, season with salt, pepper, sweet paprika, and garlic powder.
- Add 2 tablespoons of olive oil and toss to coat well.
- Place on a baking tray lined with parchment paper and add 2 sprigs of rosemary.
- Roast in a preheated oven at 200°C (392°F) for about 25 minutes, or until golden and tender.
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Prepare the Chicken:
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- Cut the chicken thighs into thin strips.
- In the same bowl used for potatoes (for extra flavor), season the chicken with:
- Salt, black pepper, sweet paprika (and hot paprika if desired)
- 1 teaspoon Chinese spice mix
- 1 tablespoon olive oil
- Mix thoroughly until evenly coated.
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Cook the Chicken & Sauce:
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- In a pan, heat 1 tablespoon of olive oil.
- Add the chicken and sauté for about 10 minutes, or until browned on all sides.
- Remove excess oil with a napkin if necessary.
- Add 2–3 tablespoons of sour cream (or cooking cream), and a splash of water to create the sauce.
- Simmer gently until the sauce thickens.
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Assemble the Dish:
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- Once the potatoes are roasted and the sauce is ready, combine them on a plate.
- Generously sprinkle chopped fresh dill over the top.
Serve hot with a fresh salad or a simple pickle on the side. Perfect for a cozy dinner! -
