Chicken, Duck & Turkey

Rosemary Chicken in Cream Sauce

Rosemary Chicken in Cream Sauce |

This rosemary chicken in cream sauce illustrates that 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. 

The technique of gathering together whatever I’ve got, I have mastered thoroughly by necessity. We live in a village where neither the nearest grocery nor the public market is within walking distance. And because fuel is literally liquid gold, trips that entail fuel combustion are minimized.

One time, 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.

Rosemary Chicken in Cream Sauce
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 2 to 3
Author: Connie Veneracion
  • 2 tablespoons butter
  • 1 whole chicken about 1 kg., minus the breast, cut into serving size pieces
  • salt and pepper
  • 1 onion thinly sliced
  • 1 tablespoon dried rosemary
  • 1 cup cream divided
  • ¼ cup parsley chopped
  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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