Chicken with Cream and Herbs

Chicken – 1 1/4 kg, cut into pieces
Oil – 75 ml
Onions – 2, thinly sliced
Chicken Stock – 450 ml
Marjoram – 1/2 tsp
Basil – 1/2 tsp
Salt – 1/2 tsp
White Pepper – 1/2 tsp
Plain Flour – 1 tblsp
Single Cream – 3 tblsp
Green Olives – 15, stuffed
Parsley – 1 tblsp, chopped, for garnish

1. Heat oil in a large pan.
2. Add the chicken pieces and brown, turning from time to time.
3. Remove and keep aside.
4. Fry the onions until golden.
5. Return the chicken pieces to the pan.
6. Add the chicken stock, marjoram, basil, salt and pepper.
7. Bring to a boil and reduce the heat.
8. Cover and simmer until the chicken is tender.
9. Transfer the chicken to a serving dish and keep warm.
10. Blend the flour and cream in a small bowl until smooth.
11. Add this to the sauce along with olives.
12. Simmer for a few minutes, stirring all the time.
13. Pour this sauce over the chicken pieces.
14. Garnish with parsley.
15. Serve at once.

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