Chicken in Cream

I might have mentioned before that I am part Ukrainian, and thanks to my grandmother I grew up eating some wonderful food. This dish was as popular in the Ukraine as fried chicken is here in the US. There is a slower, more authentic version, but I normally make it more simplified. My recipe is as follows:

Chicken in Cream

1 whole chicken, cut up, with or without skin (now you know me- boneless, skinless breasts only. I usually cook 1 breast per person)

2 or 3 celery tops with leaves

1 onion cut into rings

Dill weed (fresh sprigs if you have)

Parsley

Salt & Pepper

1 pint Half & Half

Put washed chicken in a casserole dish and top with veggies. Sprinkle on dill liberally and then the parsley, salt & pepper to your liking. Pour the half & half over it all and bake at 350* for 1 and a half hours.  (If using a whole chicken cook for 2 hours).

Once cooked, remove the vegetables and discard. If you left the skin on it will be icky and should be discarded as well.

*We don’t eat a lot of potatoes around here but this dish demands a good serving of mashed potatoes for all that awesome, buttery, curdled sauce that you will end up with. Also perfect for dipping bread into!

Make this soon! It’s easy and your whole family will LOVE it!

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