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.

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

Nigella Chicken with Garlic Cream Sauce

Author: Clara Bennett Cooking Method:Roasting Cuisine:Britisih-French Courses:Dinner

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

• 1 whole spatchcocked chicken (1.5kg)
• 2 garlic cloves
• 1 tsp sea salt flakes
• 2 tbsp butter
• 75ml dry vermouth + 75ml water (or 150ml chicken stock)
• 300ml double cream
• 4 garlic cloves (for sauce)
• Black pepper
• Sea salt to taste
• 3 tbsp parsley
• 3 tbsp chives

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.