Nigella Chicken with Garlic Cream Sauce

Nigella Chicken with Garlic Cream Sauce

Nigella Chicken with Garlic Cream Sauce is made with a spatchcocked chicken, double cream, garlic, butter, vermouth, and fresh herbs. This recipe creates a richly comforting roast chicken with an aromatic, garlicky cream sauce. It takes about 1.5 hours to prepare and serves 4–6.

Ingredients

For the Chicken:

  • 1 whole chicken (approx. 1.5kg), spatchcocked
  • 1 tsp sea salt flakes (or ½ tsp fine salt), divided
  • 2 fat garlic cloves
  • 2 tbsp (30g) soft unsalted butter
  • 75ml dry white vermouth + 75ml cold water (or 150ml light chicken stock)

For the Sauce:

  • 300ml double cream
  • 4 fat garlic cloves
  • Freshly ground black pepper
  • Sea salt flakes, to taste
  • 3 tbsp chopped flat-leaf parsley
  • 3 tbsp chopped chives

Instructions

  1. Spatchcock Chicken: Remove backbone, flatten chicken. Rub garlic and ½ salt on the inside, rest 30 mins at room temp.
  2. Make Cream Base: Combine cream, garlic, pepper. Boil gently for 3 minutes, then steep off heat.
  3. Roast Chicken: Preheat oven to 220°C/200°C Fan. Smear butter on skin, season, add vermouth-water mix to tin. Roast 45 mins.
  4. Rest Chicken: Transfer to board. Pour tin juices into cream sauce and scrape any browned bits.
  5. Finish Sauce: Simmer sauce 5 mins. Adjust salt, stir in most herbs. Pour into a warmed jug.
  6. Serve: Cut up chicken, plate, drizzle with sauce, sprinkle with remaining herbs. Serve remaining sauce at table.
Nigella Chicken with Garlic Cream Sauce
Nigella Chicken with Garlic Cream Sauce

Recipe Tips

  • Use Bone-in Chicken: Keeps meat moist and flavors the sauce.
  • Don’t Skimp on Garlic: The rich sauce depends on its punch.
  • Make Extra Sauce: Use leftovers on pasta or potatoes.
  • Optional Anchovies: Stir into cream for extra umami.

What To Serve With Chicken with Garlic Cream Sauce

This dish pairs beautifully with plain basmati rice, steamed new potatoes, or a crisp green salad. Roasted vegetables or sautéed greens also make excellent accompaniments.

How To Store Chicken with Garlic Cream Sauce

Refrigerate: Store chicken and sauce separately for up to 3 days.
Reheat: Warm sauce gently in a pan, adding a splash of water or cream if needed.
Freeze: Not ideal due to the cream, but can be done with slight texture loss.

Chicken with Garlic Cream Sauce Nutrition Facts (Per serving, based on 6 servings)

  • Calories: 550
  • Total Fat: 36g
  • Saturated Fat: 18g
  • Carbohydrates: 3g
  • Sugar: 1g
  • Protein: 48g
  • Sodium: 700mg

FAQs

Can I use boneless chicken?

Yes, but bone-in gives better flavor and moisture.

Can I make the sauce ahead?

Yes, reheat gently and stir before serving.

Is vermouth necessary?

No, substitute with white wine or chicken stock.

What if I don’t have fresh herbs?

Use 1–2 tsp dried parsley or chives instead.

Can I use cream alternatives?

For best flavor and texture, use full-fat cream only.

Nigella Chicken with Garlic Cream Sauce

Difficulty:BeginnerPrep time: 30 minutesCook time: 45 minutesRest time: 10 minutesTotal time:1 hour 25 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:550 kcal Best Season:Available

Description

A rich, garlic-laden cream sauce smothered over roast chicken with crispy skin—perfect for a comforting, indulgent dinner.

Ingredients

Instructions

  1. Spatchcock chicken, rub with garlic and salt, rest.
  2. Simmer cream, garlic, pepper; steep off heat.
  3. Roast chicken with butter and vermouth mix at 220°C for 45 mins.
  4. Combine roasting juices with sauce, simmer 5 mins.
  5. Cut chicken, drizzle with sauce and herbs.
  6. Serve with extra sauce in jug.

Notes

  • Bone-in cuts yield better flavor.
  • Great with rice or new potatoes.
  • Garlic cream keeps in fridge 3 days.
  • Anchovies optional for a savory boost.

Author

  • Clara Bennett

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