Chicken in cream sauce with rosemary and parsley |

Chicken in cream sauce with rosemary and parsley

Cooking a tasty dish isn’t about how many or how expensive the ingredients are. As with most things in life, less can mean more. If you let your imagination run wild, be brave and take risks, you can create a tasty dish with very few basic ingredients.

This technique of gathering together whatever I’ve got I have mastered thoroughly by necessity. We live in a village where the nearest grocery is not within walking distance. We live in a suburb where the lone wet market is a place you don’t want to visit (read why) unless you absolutely require something that you can’t find in the grocery. And because fuel is literally liquid gold, trips that entail fuel combustion are minimized.

Earlier today, I found myself with a whole chicken, a single onion and a carton of cream. I scoured the fridge for leftover vegetables and found parsley. There are jars of dried herbs and we rarely run out of butter. I had enough.

I excluded the chicken breast in this dish because I was going to make chicken salad later. There’s no reason why you can include the breast. The amount of ingredients will be just the same except for the salt and pepper.

Please don’t ask what brand of cream I used — that question makes me want to scream already. Just read the post about cream; you’ll figure it out. 

Chicken in cream sauce with rosemary and parsley
Prep time
Cook time
Total time
Serves: 2 to 3
  • 2 tbsps. of butter
  • 1 whole chicken, about 1 kg., minus the breast, cut into serving size pieces
  • salt and pepper
  • 1 onion, thinly sliced
  • 1 tbsp. of dried rosemary
  • 1 c. of cream, divided
  • ¼ c. of chopped parsley
  1. Melt the butter in a hot frying pan.
  2. Add the chicken in a single layer, skin side down. Cook until the skin is lightly browned, about five minutes, then flip over and cook the other side for a couple of minutes.
  3. Sprinkle the chicken with salt and pepper.
  4. Add the onion and rosemary and stir.
  5. Pour in about ¼ cup of water and half of the cream. Bring to a simmer, cover and cook over low heat for 20 to 25 minutes or until the chicken is done.
  6. Pour in the rest of the cream. Stir. Bring to a simmer (do not allow to boil to avoid curdling) then turn off the heat. Taste the sauce, add more salt and pepper, if needed.
  7. Toss in the parsley. Serve.


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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)