Chicken Baked In Cream

  I had a package of chicken thighs and one leg that needed to be prepared. After looking through cookbooks, I tried a recipe from the New Recipes from Quilt Country. Their recipe calls for 2 cups of heavy cream which I could not bring myself to use. So, I used one cup of heavy cream, one cup of chicken broth and 2 tablespoons of Sherry.

I also changed the seasoning to suit our tastes which is easy to do and shortened up the time. Feel free to change seasonings, maybe poultry seasoning and paprika. 

  The chicken was tender, the gravy so good, and I liked just putting it in the oven and not having to do anything else to it. The recipe I am giving you is the one I altered. Not quite so many calories and the gravy was nicely thickened even though I used GF flour.

Chicken baked in Cream

½ cup all purpose flour or all purpose Gluten Free flour

¾ teaspoon salt

¼ teaspoon black pepper

1 teaspoon dry Italian Seasoning 

2 Tablespoons of butter and 2 Tablespoons of vegetable oil

3 pounds of mixed chicken pieces of your choice

1 cup heavy cream

1 cup chicken broth

2 tablespoon of Sherry, optional

  Preheat oven to 350° Mix flour and seasonings and dredge chicken pieces. In a large saute pan melt the butter with the oil over medium high heat. Add the floured chicken and saute on both sides until golden brown, 8 to 10 minutes.

  Transfer the browned chicken to a 9 x 13 inch baking dish and pour the cream, broth, sherry mixture over the chicken. Cover and bake for 1 hour. Remove foil and bake ½ hour longer until chicken is brown on top. Garnish with parsley or thyme and serve the cream gravy over rice or mashed potatoes.