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Chicken baked in cream

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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.

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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
  1. Preheat the oven to 375° F.
  2. Cut the chicken up, removing most of the skin.
  3. Melt the butter in a large frying pan and add the chicken.
  4. Season with salt and pepper.
  5. Cook the chicken briefly, and then add the diced onions. Cook until the onions soften.
  6. Put the chicken, onions and melted butter into a casserole and add the cream and sherry.
  7. Cover the casserole and bring it to a boil.
  8. Then put the casserole in the oven and bake for 40 minutes.
  9. Meanwhile cook the rice.
  10. 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.



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