fried chicken with cucumber sauce
An intriguing recipe from 1969.
Ingredients
- 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
Instructions
- 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.
Notes
I've presented the recipe as it was originally written, including Imperial measurements.