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Rosemary Chicken In Cream

chef.jackson's picture
Ingredients
  Frying chicken 1 Large, cut into pieces
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Crumbled rosemary leaves 1 Teaspoon
  Light cream 2 Cup (32 tbs)
  Hot milk 1⁄2 Cup (8 tbs) (Use As Required)
  Chopped parsley 2 Tablespoon (Use As Required)
Directions

GETTING READY
1) Preheat the oven to 325°F.

MAKING
2) In a bowl, mix the flour, salt, pepper and rosemary leaves together and coat the chicken thoroughly with the mixture.
3) In a shallow baking dish, place the chicken pieces and pour over the cream.
4) Bake, uncovered, in the preheated oven for about 2 hours, turning the chicken pieces after 1 hour.
5) Add a little more light cream, If the gravy is too thick.
6) Stir enough hot milk into the gravy to get a desired thickeness and pour over chicken on a warm serving plate.

SERVING
7) Sprinkle with the parsley and serve the Rosemary Chicken in Cream, immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes
Servings: 
4

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