Chicken baked in cream

Chicken baked in cream

Here is a simple, quick recipe you can put together in a couple of minutes and then bake for 50 minutes and serve. It’s that easy!

  • 1 frying chicken (3 ½ to 4 lbs) cut up
  • 1 4 oz stick butter
  • 1 medium onion, diced
  • 2 cups light cream
  • ½ cup dry sherry
  • Salt and pepper


  1. Preheat the oven to 375˚ F
  2. Cut of the chicken, discarding the backs and wing tips. Remove most of the skin.
  3. Melt the butter in a frying pan and brown the chicken parts for a few minute son each side. The chicken need not be cooked.
  4. Remove the chicken pieces to an oven-proof casserole.
  5. Season with salt and pepper.
  6. Saute the onion in the butter until softened and then add the onion and remaining butter to the casserole
  7. Add the cream and the sherry.
  8. Cover the casserole and bring the cream mixture to a slow boil.

9. Place the casserole in the oven and cook for 50 minutes

10. Remove from the oven. You should have a rich, clotted sauce.

11. Serve the chicken with rice and a vegetable. Be sure to serve the sauce, too.


Serve with any vegetable you like.


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