Ratzfatz oven chicken with onion cream sauce. Kross, tender and fast made by the way.
I once again really felt like a tasty, crispy, tender chicken. So - so right lust. Presumably, lately, I was unconsciously passing by a snack where chicken was crisply rotating on the pole ... because the thought was suddenly there and would not let me go. CHICKEN! From time to time I have such fits. And this time even cream and onions sneaked into my voluptuous food fantasies. Mon dieu. So off to the supermarket, out with the outlet mold and get to the steaming, fragrant, aromatic oven chicken with onion cream sauce. Hach!
So that the whole thing will not become luscious and bite with my action 20bis20 (apropos - at the moment it's 8 kilos of weight loss since January), I've got a fat, dispensed creamy sauce and baked the chicken together with the onions in a cream-milk mixture. Rosemary and a hint of ground cloves provide a great aroma. The onions melt in the sauce and absorb the spicy sauce and chicken wonderfully. After cooking, something like an aromatic onion saute remains in the mold, which cuddles quite nicely with the crispy chicken.
If the tooth is dripping (I could already be back), here comes the good one Message: The chicken with onion cream sauce needs only a few ingredients, is ready to bake in a few steps and then gardening almost casually in the oven to himself. Perfect for after work or a relaxing weekend.
Serve a big green salad with some vinegar, herbs and a hint of garlic and float in the 7th chicken heaven.
Have it tasty! ღ
PS: And if you want to see more tasty chicken recipes now, look no further than the low carb recipe Drunken Chicken Marsala with mushrooms and tomatoes or the baked one Chicken in pernod dressing with carrots and oranges by Ottolenghi over.
The recipe for oven chicken with onion cream sauce
2 chicken thighs, preferably outdoor or organic
500 g mixed onions (eg yellow, white, red , Scallions)
3-4 sprigs of fresh rosemary
50 ml of cream
75 ml of milk
75 ml of water
1 knife of ground cloves
salt & pepper
parsley, cherry tomatoes and fresh rosemary to serve
Preheat the oven to 200 degrees top/bottom heat.
Wash the chicken thighs, pat dry and with Place the skin side up in a casserole dish. (Greasing is not necessary!)
Peel the onions and quarter or slice them according to size. To put the chicken around in the casserole dish. Spread the rosemary sprigs on it.
Cream, Whisk, water and ground cloves and season to taste with salt and pepper. Pour the sauce over the chicken and onions into the casserole dish.
Bake the oven chicken for 30 minutes at 200 degrees. Then turn out the heat to 220 degrees and bake for another 15 minutes.
Garnish the ready-baked chicken in onion-cream sauce with chopped parsley, cherry tomatoes and rosemary.