Potrawka Z Kurczaka

Name: Potrawka Z Kurczaka
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Cuisine: Polish
Ingredients: 1 Chicken, whole; 2 Carrot, peeled; 1 Parsley root, peeled; 1 L Chicken broth; 500 ml Water; 150 g Frozen pea, frozen; 35 g Wheat flour; 40 g Clarified butter; 120 ml Heavy cream; 1 bunch Dill, fresh chopped; 1 ⅓ tbsp Lemon juice, fresh; 1 ⅓ tsp Salt; 1 tsp Black pepper, ground

Potrawka Z Kurczaka · ready in 1 h 55 min · 4 servings · 957 kcal per serving · medium · 13 ingredients

A comforting Polish chicken fricassee built on rosół-style broth, tender shredded chicken, sweet roots, peas, cream, lemon, and dill.

Prep: 25 min
Cook: 1 h 30 min
Total: 1 h 55 min
Serves: 4
kcal: 957
Difficulty: medium

Polish Main dishes High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

1Chicken, whole
2Carrot, peeled
1Parsley root, peeled
1 LChicken broth
500 mlWater
150 gFrozen pea, frozen
35 gWheat flour
40 gClarified butter
120 mlHeavy cream
1 bunchDill, fresh chopped
1 ⅓ tbspLemon juice, fresh
1 ⅓ tspSalt
1 tspBlack pepper, ground

Equipment

stovetop, large pot, sieve, saucepan, whisk, knife, cutting board, mixing bowl, ladle, spoon, fork, serving plate

Instructions

Prepare Station
Gather and measure all ingredients; set out a large pot, sieve, saucepan, whisk, knife, board, bowl, ladle, and spoon. · 10 min
What to look for: All ingredients measured and tools within reach
Simmer Chicken
Simmer chicken, carrot, parsley root, broth, water, salt, and pepper gently until the meat is tender and the roots are soft. · 1 h 10 min
When it is done: Chicken must reach 74°C / 165°F at the thickest part.
Strain Broth
Lift out the chicken and roots, strain the broth, slice the carrot, and shred the meat into bite-size pieces. · 15 min
What to look for: Clear hot broth, sliced carrot, and moist shredded chicken
Make Roux
Melt clarified butter in a saucepan, whisk in wheat flour, and cook briefly until pale and smooth without browning. · 4 min
What to look for: Roux is glossy, pale, and smells lightly nutty
Whisk Sauce
Whisk in 900 ml strained broth gradually, adding each ladle only after the sauce turns smooth and lump-free. · 6 min
What to look for: Sauce is creamy white, glossy, and coats the whisk
Add Vegetables
Add sliced carrot and frozen peas to the sauce, then simmer gently until the peas are hot and bright green. · 5 min
What to look for: Peas are vivid green and the sauce bubbles softly
Fold Chicken
Fold shredded chicken into the sauce and heat gently, stirring often so the meat stays tender and the sauce does not catch. · 6 min
When it is done: Reheated chicken should be steaming hot throughout, at least 74°C / 165°F if checked.
Finish Cream
Stir in heavy cream, lemon juice, and chopped dill off the boil, then taste and adjust with the measured salt and pepper. · 3 min
What to look for: Sauce is velvety, speckled with dill, and lightly tangy
Serve Hot
Serve the potrawka hot in shallow plates, spooning plenty of creamy sauce and tender vegetables around the chicken. · 2 min
What to look for: Hot creamy chicken fricassee served immediately

Nutrition (per serving)

kcal	957
Protein	63 g
Carbohydrates	23 g
of which sugars	6 g
Fat	67 g
of which saturated	26 g
Fibre	5 g
Sodium	1915 mg

Nutri-ScoreC

Allergens

Contains: gluten, milk

Ingredient substitutions

Chicken

Cooked chicken: Use leftover rosół chicken and add it only after the sauce is made.

Carrot

Parsley root: Use only if carrot is unavailable; the sauce will taste less sweet.

Parsley root

Carrot: Use when parsley root is unavailable; the potrawka will be sweeter.

Chicken broth

Water: Use only if needed; simmering the chicken longer helps build flavor.

Water

Chicken broth: Makes the finished sauce richer and more savory.

Frozen pea

Carrot: Use sliced cooked carrot if peas are unavailable, though the look is less classic.