Skillet Chicken with Creamy Sauce
For many years I've been cooking the creamy sauce chicken following my grandma's recipe. It's a very good method if you want to make 2 meals from the same meat - chicken soup/broth and chicken with cream sauce. But we don't actually like the soup that much, so I had to improvise something else for the chicken with cream sauce. This is a simplified version but it's got a fantastic taste. Now I prefer to cook the chicken this way and I only make my grandma's recipe when I'm at home, at my mum's, and I have countryside cream.
The type of cream is very important here. If you are using store-bought cream, it's better to get heavy cream, the higher the fat content, the better. Simple soured cream will curdle if boiled, so there is a change you won't get the most beautiful sauce if you use it.
At the countryside, I usually have fermented soured cream. It is produced locally by the people there. Normally, it doesn't curdle when boiled and it gives a totally different taste to the food. So, if you ever get the chance to cook the chicken with this cream, don't hesitate to try.
Ingredients
●
Chicken meat
1 kg
any parts of the chicken you like - bone-in or boneless thighs, breasts, wings etc.
●
Heavy cream (32% fat)
400 ml
●
Salt and pepper
1 tsp
to taste
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Step by step
Step 1
For this recipe, I like to have corn-fed chicken. I cut up the chicken myself, I save (in the freezer) the bone-in cuts for soups and I use the meaty parts for other meals.
Step 2
Melt the butter in a large deep skillet - this one was 28cm in diameter.
Step 3
Place the chicken in the skillet to brown.
Season with salt and pepper.
Step 4
Brown nicely on both sides over a higher heat.
Step 5
Then pour 1-2 glasses water over the chicken, enough to cover it a bit.
Step 6
When it comes to the boil, turn the heat to low and cover with a lid. Simmer slowly until chicken is completely cooked through - the store-bought one will take less, of course.
Step 7
While cooking, I check frequently for doneness and I turn it on the other side to make sure the chicken is evenly cooked.
Step 8
When chicken is done and soft, I remove the lid and cook over higher heat until the water evaporates.
Step 9
Then I add the finely chopped onions and roast for 5-10 minutes.
Step 10
Pour over the cream, stir carefully and simmer for another 10 minutes.
Step 11
At the end, I adjust the taste with salt/pepper and a bit of chopped parsley.
Turn off the heat and serve with any side dish you want. It's extremely good and tasty.
Enjoy!
Quantity:
1500 g
(5-6 servings)
Prep time:
60 min
Difficulty:
easy
Ready in:
15 min
Publish date:
