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Chicken and Rice in White Sauce

Chicken and rice in white sauce or poached chicken thighs served over rice with a delicious white sauce.

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 6 servings
Calories: 542 kcal
Course: Main Course
Cuisine: Romanian

Ingredients

Chicken:
  • 1 whole chicken about 1,5 kg/ 3.3 lbs
  • 2 carrots
  • 1 onion
  • 1 small leek
  • 1 piece of celeriac about 200 g/ 7 oz or 3-4 celery stalks
  • 4 cloves
  • 5 juniper berries
  • 5 allspice berries
  • 10 black peppercorns
  • 1 tablespoon coarse sea salt
Sauce:
  • 30 g/ 1 oz/ 2 tablespoons butter
  • 50 g/ 1.7 oz/ ⅓ cup flour
  • 650 ml/ 22 fl.oz/ 2 ¾ cups chicken poaching liquid Note 1
  • 1 chicken stock cube optional
  • 100 g/ 3.5 oz/ ½ cup raisins
  • 1 large tomato
  • 1-2 tablespoons fresh lemon juice
  • nutmeg
  • fine sea salt and pepper
  • some parsley
  • 250 g/ 8.8 oz/ 1 ¼ cup plain long-grain rice Note 2

Instructions

Poached chicken:
    Cup of Yum
  1. Place the chicken into a large soup pot. Add the halved carrots, halved onion, leek cut into 3-4 pieces, celeriac piece or celery stick, all the spices and salt.
  2. Cover everything with water (about 2 liter/ 4-5 cups) and bring to a simmer. Let the chicken simmer (it should never boil) for about 1 ½ hour until perfectly tender and cooked through. Lift the chicken out of the liquid and set aside until cool enough to handle.
  3. When being able to touch it, cut it into pieces, and keep warm until the rest of the meal is cooked.
  4. Strain the poaching liquid and measure the amount you need. Save the rest for other uses.
  5. If the poaching liquid you will use for making the raisin sauce is not strong enough in taste you could add about 1 chicken stock cube to it.
White sauce:
  1. Start cooking the rice, it will need between 10 and 30 minutes, depending on the sort.
  2. Melt the butter in a thick-bottomed saucepan. Add the flour and stir for about two minutes until the flour turns golden, it should not get too dark.
  3. Slowly and gradually start adding the measured poaching liquid while whisking all the time. Only pour the next gulp of liquid when the previous one has been incorporated in a clump-free manner.
  4. Let the sauce simmer for about 5 minutes.
  5. In the meantime deseed and chop the tomato very finely. Add the tomato and the raisins to the sauce and let simmer for another 5-7 minutes. Adjust the taste with nutmeg, salt, and pepper.
  6. Serve the sauce with the poached chicken pieces and rice. Sprinkle everything with chopped parsley.

Notes

  • Use the remaining poaching liquid for other dishes like soups, stews, or sauces.
  • Basmati is great as well and it will only need about 10 minutes of cooking time. Or brown rice, which is hearty and nutty, but will need about 30 minutes of cooking time.

Nutrition Information

Serving 1/6 of the dish Calories 542kcal (27%) Carbohydrates 61g (20%) Protein 34g (68%) Fat 20g (31%) Saturated Fat 7g (35%) Polyunsaturated Fat 11g Cholesterol 100mg (33%) Sodium 1437mg (60%) Fiber 10g (40%) Sugar 22g (44%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 542

% Daily Value*

Serving 1/6 of the dish
Calories 542kcal 27%
Carbohydrates 61g 20%
Protein 34g 68%
Fat 20g 31%
Saturated Fat 7g 35%
Polyunsaturated Fat 11g 65%
Cholesterol 100mg 33%
Sodium 1437mg 60%
Fiber 10g 40%
Sugar 22g 44%

* Percent Daily Values are based on a 2,000 calorie diet.