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DescriptionEdit

In Romanian: Anghemaht de pui

IngredientsEdit

DirectionsEdit

  1. Clean and wash the chicken, cut into pieces, salt and set into a pan with water to cover.
  2. Let boil for 15 minutes.
  3. Remove foam.
  4. Fry the flour in butter until yellow, add a cup of the chicken broth, salt, chicken pieces and the peeled and sliced lemon.
  5. Simmer for 5 – 10 minutes.
  6. The sauce must be much thinner than for the Chicken White Sauce Stew.
  7. Therefore, add some more chicken broth if necessary.

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