fried chicken in cucumber sauce
I recently bought an recipe book from 1969: the Family Circle Thrifty Cook’s Book. It’s full of some frankly quite odd recipes but equally some really interesting ideas. SPICY EGG FLUFF… CHEESE CURRY… RICE AND RAISIN WINE… and an entire chapter on how to throw a ‘teenager’s record session’. Oh, and fried chicken with cucumber sauce.
I put a selection of these recipes out to my socials and the cucumber recipe was the most popular. So I streamed the recipe on YouTube – check it out for yourself:
It’s a fried chicken leg, with a roux made from the pan and then diced cucumber stirred through the sauce. It’s… kind of OK? It’s fresh and crunchy, against the thick and savoury roux. Probably worth further experimenting.
Check out the book yourself here https://amzn.to/3MfYCpZ
fried chicken with cucumber sauce
- 4 chicken portions I used legs
- 2 oz plain flour
- 2 oz margarine I used butter
- 1 chicken stock cube
- ¾ pint boiling water
- 2 tablespoons top of the milk I used cream
- ½ cucumber
- Coat chicken joints in flour.
- Melt margarine in a large frying pan. Fry chicken joints slowly for 20 to 25 minutes, turning occasionally until golden brown and tender.
- Remove joints and place on a warm serving dish.
- Add remaining flour to fat in pan and cook for 2 minutes. Dissolve stock cube in boiling water and add to pan. Bring to boil, stirring, and cook for 2 minutes. Add milk and salt and pepper to taste.
- Peel cucumber, cut into small dice and add to sauce; reheat and pour over chicken. If liked, serve with grilled, halved tomatoes.