|Parsley||1 1⁄4 Bunch (125 gm) (1 Large Bunch)|
|Water||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|All purpose flour||1 Tablespoon|
Wash chicken inside and out.
Pat dry with paper towels.
Season inside with salt and a liberal amount of pepper.
Wash parsley, break off stems, and stuff whole bunch inside chicken.
Melt butter in a Dutch oven and slowly brown chicken on all sides.
Add water, cover, and simmer until drumstick doesn't show pink when pulled away from bird, about 45 minutes.
For the last 15 minutes remove cover and add cream, keeping heat very low to prevent curdling.
Remove cooked chicken to platter.
Thicken drippings with flour blended with a little cold water.
Season to taste with salt and pepper.
Spoon cooked parsley from chicken and serve with chicken.
Serve the gravy separately in a bowl.