Creamed Chicken

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

This luxe chicken dish is from a cookbook (Grow Fruit and Vegetables in Pots) by Aaron Bertelsen. The bone in skin on chicken thighs are first browned until golden crispy, topped with fresh herbs, then baked in the oven with cream, white wine and chicken broth until the mixture has reduced and thickend—a textbook example of how a few basic ingredients can create big and complex flavours.

 

40 g Chicken schmaltz (or ghee) 6-8 Bone in skin on chicken thighs 8 Thyme sprigs 2 tbsp Chives, chopped (parsley or tarragon) 300 ml Heavy cream 200 ml White wine 200 ml Chicken broth 1 tbsp Lemon juice Sea salt and black pepper from the mill Sprouts or chopped herbs to garnish

1. Preheat the oven to 200C/400F.
2. Heat the schmaltz or ghee in a heavy skillet (use ovenproof if you have one) over medium heat. Add the chicken thighs, skin-side down, and pan-fry for about 15 minutes, turning them once, until they are well browned all over.
3. Transfer them to a large casserole or baking tray if you ain’t using ovenproof skillet to brown the chicken. Place the herbs on top of the chicken and then pour over the cream, wine, chicken broth and lemon juice. Season with salt and pepper.
4. Bake in the oven, uncovered, for 1 hour – it’s important to do this without a lid so the sauce can reduce. The finished sauce should have a custard-like consistency. Serve garnished with sprouts or chopped green herbs.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com