Nigella Chicken with Garlic Cream Sauce

This roasted chicken with garlic cream sauce is rich, flavorful, and easy to make. The chicken is roasted until golden and crispy, while the creamy garlic sauce adds a smooth and delicious finish. Serve it with mashed potatoes or crusty bread for a perfect meal!

Ingredients Needed:

For the Chicken:

• 1 x approx. 1½ kilograms chicken spatchcocked (or see step 1)
• 1 teaspoon Maldon sea salt flakes (or ½ teaspoon fine sea salt), plus more for sprinkling
• 2 fat cloves garlic
• 30g or 2 x 15ml tablespoons soft unsalted butter
• 75 milliliters dry white vermouth (or wine) combined with 75ml / 5 tablespoons cold water (see Additional Info below)

For the Sauce:

• 300 millilitres double cream
• 4 fat cloves of garlic
• A good grinding of pepper
• Maldon sea salt flakes to taste
• 3 x 15ml tablespoons finely chopped flatleaf parsley
• 3 x 15ml tablespoons finely chopped chives

How To Make Chicken with Garlic Cream Sauce?

1. Prepare the chicken: Place the chicken breast-side down in a roasting tin. Press down to flatten, then cut along both sides of the backbone and remove it. Flip the chicken over and press the breast down to flatten it more.
2. Season the chicken: Flip the chicken breast-side down, sprinkle with ½ tsp salt, and rub with 2 minced garlic cloves. Let it rest at room temperature for 30 minutes.
3. Make the garlic cream sauce: Pour cream into a saucepan. Add 4 minced garlic cloves, season with black pepper, and bring to a boil. Let it simmer for 3 minutes, stirring often. Cover and let it sit while the chicken cooks.
4. Roast the chicken: Preheat the oven to 220°C. Place the chicken breast side up, rub with butter, and sprinkle with ½ tsp salt. Pour the vermouth-water mixture around the chicken. Roast for 45 minutes, or until the skin is golden and the juices run clear. Let it rest for 10 minutes before carving.
5. Finish the sauce: Pour the chicken juices from the tin into the saucepan with the cream. Stir well, then simmer for 5 minutes. Add salt to taste and mix in most of the parsley and chives.
6. Serve: Cut the chicken into pieces, drizzle with some sauce, and sprinkle with the remaining herbs. Serve the extra sauce on the side.

Recipe Tips:

• Spatchcock the chicken for even cooking: Flattening the chicken helps it cook faster, keeps the skin crispy, and makes the meat more tender.
• Let the chicken rest before and after cooking: Allowing it to sit at room temperature for 30 minutes before roasting helps it cook evenly. Resting after roasting keeps it juicy.
• Use fresh garlic for the best flavor: Freshly minced garlic gives the sauce a rich taste, while pre-minced or jarred garlic can have a weaker flavor.
• Save the chicken juices for the sauce: These juices add deep flavor to the creamy garlic sauce, making it extra delicious.
• Roast the chicken in a shallow pan: A wide, shallow roasting tin lets the skin crisp up better, while a deep pan may trap too much moisture and make it soggy.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover chicken cool to room temperature. Then, store it in an airtight container and refrigerate for up to 3 days. Keep the sauce in a separate container to maintain its texture.
• Freeze: Only freeze the chicken, not the sauce. Once cooled, place it in an airtight container or freezer bag and freeze for up to 3 months.
• Reheat: Warm the sauce in a saucepan over low heat, stirring regularly. If the sauce is too thick, add a splash of cream or water to loosen it.

Nutrition Facts:

• Calories: 540 kcal
• Total Fat: 38g
• Saturated Fat: 18g
• Cholesterol: 150mg
• Sodium: 800mg
• Potassium: 450mg
• Total Carbohydrate: 5g
• Dietary Fiber: 0g
• Sugars: 2g
• Protein: 40g

Try More Nigella  Lawson Recipes:

• Nigella Chicken With Chorizo and Cannellini Beans
• Nigella Chicken Schnitzel With Bacon and White Wine
• Nigella Chicken Stroganoff ​Recipe