Creamy Chicken with Herb Sauce
Tender slow-cooked chicken served with a rich, creamy herb sauce. Perfect for a comforting family meal or a special occasion.
Equipment
- Cheesecloth
- Crockpot or slow cooker
- whisk,
Ingredients
- For the Chicken:
- 1 large chicken
- 1 stalk celery halved with leaves
- 1 small onion halved
- 4 sprigs parsley
- 2 whole cloves
- 1 carrot peeled and halved
- 1 teaspoon salt
- 1 small bay leaf
- ½ teaspoon thyme
- Water to cover
- For the Sauce:
- 4 tablespoons butter
- 1 cup chicken stock
- ½ cup cream
- ½ cup flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup chopped parsley
Instructions
- Place the chicken in the crockpot and cover it with water.
- Add the celery, carrot, onion, and salt to the pot.
- Tie parsley, bay leaf, cloves, and thyme in a small square of cheesecloth to make a bouquet garni, and add it to the pot.
- Cover and cook on LOW for 7-9 hours, until the chicken is tender.
- Once the chicken is cooked, remove it from the pot, slice it, and set it aside.
- In a medium saucepan, melt the butter over low heat.
- Stir in the flour and cook, stirring constantly, for 2-3 minutes to make a roux.
- Gradually whisk in the chicken stock and simmer until the sauce is smooth and thickened.
- Add the salt, pepper, chopped parsley, and cream to the sauce, stirring well.
- Serve the sliced chicken with the creamy herb sauce drizzled over the top.
Notes / Tips / Wine Advice:
Serving Tips:
Serve with steamed vegetables, mashed potatoes, or crusty bread to soak up the creamy sauce.
Wine Advice:
A buttery Chardonnay pairs beautifully with the richness of the cream sauce, complementing the flavors of the chicken.
Nutritional Information
Calories: 420 kcal | Carbohydrates: 8 g | Protein: 35 g | Fat: 25 g | Fiber: 1 g | Sugar: 1 g | Salt: 1.8 mg
