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For Electric Cooperative Members

Marian Evoniuk | Pedernales EC

What’s not to love about spiced chicken that’s browned and roasted until tender, then topped with a cream sauce flavored with fresh dill, parsley and thyme? Feel free to swap your favorite herbs into the mix—oregano, marjoram or rosemary would also be delicious.

1/3 cup flour
1 1/2 tablespoons salt
1/8 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
3–4 pounds chicken legs and thighs (see Cook’s Tip) 2 tablespoons vegetable oil, lard or shortening
1/4 cup coarsely chopped yellow or white onion

Herbed Cream Sauce
1 tablespoon unsalted butter
1/2 cup coarsely chopped yellow or white onion
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
1 1/2 teaspoons finely chopped fresh thyme leaves
1 cup heavy whipping cream
1/8 teaspoon salt

1. Chicken: Preheat oven to 350 degrees.

2. In a 9-inch pie dish or medium mixing bowl, combine the flour, salt, pepper, garlic powder, onion powder and paprika. Coat the chicken legs and thighs in the seasoned flour and set aside.

3. Heat the oil in a large, nonstick frying pan over medium-high heat and add the chicken. Fry until just golden brown, about 3–5 minutes per side, reducing heat to medium if necessary to prevent scorching. Transfer the chicken to a large roaster or baking pan with a tight-fitting lid, reserving the drippings in the pan. Sprinkle the chicken with the onion, cover, and roast in oven until the chicken is cooked through, about 1 hour and 15 minutes.

4. Herbed Cream Sauce: While the chicken is roasting, prepare the sauce. Using the same frying pan, add the butter to the pan drippings and melt over medium heat. Add the onion, cover and cook until tender, stirring occasionally, about 10 minutes. Stir in the dill, parsley and thyme and cook an additional 30 seconds. Add the whipping cream and salt and cook uncovered over medium-high heat, stirring occasionally, until mixture boils and becomes slightly thickened, about 2–3 minutes. Set aside. When chicken is done, remove from oven and drain juices (you can save it for future gravies or dressings). Pour the sauce over the chicken, cover and return to oven. Reduce heat to 325 degrees and cook an additional 15–20 minutes, until cream mixture is thick and bubbly. Remove from oven and serve over pasta, potatoes, rice or cooked cauliflower.

Serves 4–6.

Cook’s Tip

Feel free to substitute chicken breasts for legs and thighs. To do this, reduce roasting time to 30 minutes before adding the herbed cream sauce and cook an additional 15–20 minutes until sauce is thick and bubbly.

March 2019 Recipe Contest