Chicken with Garlic Cream Sauce by Nigella
This recipe for Chicken with Garlic Cream Sauce is by Nigella and is found in her book - Cook, Eat, Repeat - pages 164 - 167. The prep and assembly is much like any roast chicken. Once you have done this a few times it becomes pretty easy, as long as you don't mind getting your hands buttery. The final product is succulent, juicy chicken with crispy skin and a delicious sauce to top. I serve with crispy roast potatoes and a light salad.
Side Notes
Cost of non-staples: $17
Serves: 4
Ingredients
1.5 kg chicken, spatchcocked
1 tsp sea salt flakes
2 cloves garlic
2 tbsp butter, soft or room temp
75ml white wine
75ml cold water
SAUCE
300ml double or thick cream
4 cloves garlic
black pepper
sea salt flakes
3 tbsp parsley, finely chopped
3 tbsp chives, finely chopped
My Pantry Staples
sea salt
black pepper
garlic
butter
white wine
The Method
Spatchcock the chicken by breaking the breast bone and cutting out the back bone. Rub the chicken with flakey sea salt and the minces garlic cloves and allow to stand in the roast dish of your choice, for 30 mins. This will allow the chicken to rest and remove the chill.
Preheat the oven to 220°C no-fan, (200°C fan-forced). Rub the chicken skin with the soft butter and sprinkle with a little more salt. Turn the chicken, breast side up. Pour the liquids into the dish around the chicken. Roast in the oven for approximately 45 mins on the middle rack.
Put the cream in a small saucepan on medium heat. Mince in the garlic cloves and a grinding of black pepper. Stir well. Bring to a boil, then drop the heat for 3 minutes. Take off the heat and allow to rest with a lid on, until the chicken is cooked.
Take the chicken out of the oven and move the bird to a dish or board to rest for at least 10 minutes. Add the juices from the pan to the cream sauce.
Bring the cream to just under a boil. Turn heat down and allow to simmer again for 5 minutes, stirring regularly. Taste for seasoning. Pour into a serving bowl or gravy jug and stir in the parsley and chives.
Carve the chicken and serve on a platter with roast veggies or on it's own. Drizzle the garlic sauce over the top and serve extra on the side.
