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Ingredients
Chicken in Herb Cream Sauce
- Ingredients
- 1 carrot
- 1 Parsnip
- 2 onions
- ½ bunch parsley
- 1 chicken
- 2 Tbsps olive oil
- salt
- peppers
- 400 milliliters Chicken broth
- 100 milliliters white wine
- 1 Tbsp Chili sauce
- 1 tsp cornstarch
- 125 milliliters Whipped cream
- 2 scallions
- 75 grams mixed, chopped Fresh herbs
Preheat oven to 200°C (approximately 400°F). Peel carrot and parsnip and cut into small pieces. Peel and dice onions.
Rinse parsley and chop. Place vegetables and parsley in a roasting pan and place on bottom rack of preheated oven.
Rinse chicken and pat dry. Divide chicken into 8 pieces and rub with olive oil, salt and pepper. Place in roasting pan on top of vegetables and parsley and cook in oven until done for about 45 minutes. Remove chicken pieces from roasting pan, turn off oven and keep chicken warm in the oven.
Heat roasting pan drippings with white wine and bring to a boil to deglaze. Pour in chicken broth, bring to a boil and pour everything through a sieve. Strain the sauce into another pan and allow to boil briefly. Season to taste with salt, pepper and chili sauce.
Mix cornstarch with cream and whisk into the sauce to thicken. Rinse scallions and chop finely. Stir scallions and herbs into sauce. Place the chicken pieces in the sauce and serve.