Chicken in Garlic Cream Sauce

Don’t worry, it really is a garlic bomb, but if you use fresh garlic, it’s not half bad. Anyway, my colleagues still let me into the office this morning….

So here it is:

Remove skin from tenderloin, cut into 6 pieces. Skin garlic clove, whole cloves.

Season chicken pieces with salt and pepper, fry well in a tiny bit of olive oil, dust with flour and douse with chicken broth. Add garlic cloves and rosemary, as well as the juice of the lemon. Steam for about 40 minutes (more or less depending on the weight of the chicken) at low temperature with the lid closed.

Remove chicken pieces, keep warm. Remove the rosemary sprig.

Now reduce the sauce a little bit at high temperature (season!) and refine with the fresh cream.

Instead of rosemary, you can also use other fresh kitchen herbs, e.g. thyme or chives. This will give the dish a different flavor.

The garlic should be fresh. If you braise fresh garlic in this way, the odor is kept within limits.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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