Here’s a really easy recipe that you can make for any dinner and is also fancy enough to delight company with. It’s derived from a recipe in Craig Claiborne’s New York Times Cookbook, and you can make it in about an hour.
Essentially you just bake the chicken in the cream and come out with a rich clotted sauce that goes really well over rice (white or brown).
- 1 whole chicken, cut up
- ½ cup butter
- 1 medium onion, diced
- 1 pint light cream
- 1/3 cup dry sherry
- Salt and pepper
- Preheat the oven to 375° F.
- Cut the chicken up, removing most of the skin.
- Melt the butter in a large frying pan and add the chicken.
- Season with salt and pepper.
- Cook the chicken briefly, and then add the diced onions. Cook until the onions soften.
- Put the chicken, onions and melted butter into a casserole and add the cream and sherry.
- Cover the casserole and bring it to a boil.
- Then put the casserole in the oven and bake for 40 minutes.
- Meanwhile cook the rice.
- Remove the chicken from the oven. You should have a rich, clotted sauce.
Bring the casserole to the table with a ladle so each diner can scoop out some chicken and some sauce.
We prefer brown rice with this meal so it isn’t all so white looking, and a brightly colored vegetable like beans or carrots sets the entrée off nicely.