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Ingredients
Chicken in Cream Sauce
- Ingredients
- 1 small, fresh chicken (800 grams)
- 1 organic lemon
- 1 Tbsp rosemary
- 1 tsp olive oil
- herb salt
- peppers
- 4 garlic cloves
- 1 Roasting bag
- 2 Tbsps lemon juice
- 100 milliliters dry white wine
- 150 milliliters Whipped cream
- 1 tsp cornstarch
- For garnish
- Lemon peel
- chopped parsley
Rinse lemon in hot water, finely grate the peel, peel remaining white skin from lemon and cut the fillets out of the separating membranes. Finely chop half of the rosemary.
Mix lemon zest, chopped rosemary and oil. Season with herb salt and pepper and rub the chicken with it.
Peel garlic.
Place chicken, garlic, lemon fillets and remaining rosemary in a roasting bag. Close bag and seal.
Place the roasting bag on the rack, slide a drip pan underneath and roast in a preheated oven at 220°C (approximately 425°F) until golden. about 45 minutes. Cut open the roasting bag, remove the chicken and keep warm.
Strain cooking juices through a sieve into a saucepan and degrease. Pour in the white wine and boil until reduced to half. Add cream, cook until slightly reduced and thicken with a little cornstarch dissolved in water. Season sauce with 2 tablespoons of lemon juice, salt and pepper.
Cut the chicken into 4 pieces, arrange on a platter and top with the sauce and freshly ground pepper. Garnish with lemon peel and parsley.