Rosemary Chicken in Cream Sauce

Rosemary Chicken in Cream Sauce

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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


  • Melt the butter in a hot frying pan.
  • 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.
  • Sprinkle the chicken with salt and pepper.
  • Add the onion and rosemary and stir.
  • 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.
  • 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.
  • Toss in the parsley. Serve.