Chicken Thighs In Cream Sauce
Recipe: #21155
October 01, 2015
Categories: Chicken, Sunday Dinner, No Eggs, Bone-in Pieces, Chicken Dinner, more
"We love this so much it's pretty much regular dish at least twice a month"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (327 g)
- Calories 731.7
- Total Fat - 55.2 g
- Saturated Fat - 19.1 g
- Cholesterol - 239.7 mg
- Sodium - 1730.7 mg
- Total Carbohydrate - 11.7 g
- Dietary Fiber - 1.8 g
- Sugars - 1.3 g
- Protein - 45.7 g
- Calcium - 49.7 mg
- Iron - 2.5 mg
- Vitamin C - 3.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Fry the bacon pieces in a skillet till nicely brown. Remove the bacon with a slotted spoon and set aside, while leaving all the fat in the pan.
Step 2
Season the flour with salt and pepper, and dredge each chicken piece lightly with the flour mixture. Add the chicken pieces one by one to the skillet, fry on medium-high heat for 3-4 minutes on each side till golden brown. Remove the chicken and set aside.
Step 3
In the same pan (adding the butter if needed) add onions, fry till the onions are very soft. Add in garlic, stir cooking 1-2 minutes.
Step 4
To skillet, add cooked bacon, oregano, and chicken stock, bring to a boil. Whisk 1 tablespoon of flour to 1/4 cup water and stir till no lumps are visible. Add this to the pan, and stir continuously while bringing to a boil. The sauce should thicken up slightly.
Step 5
To skillet, add the browned chicken pieces, cover and cook for 20 minutes. Once the chicken is cooked, stir in the cream. Add a little more broth if required. Adjust the seasoning and switch off the flame. Stir in the parsley and serve hot.
Tips
No special items needed.
1 Reviews
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