Tender chicken in cream sauce, a typical Romanian recipe for chicken smothered in a rich creme fraiche sauce with dill.
This chicken in cream sauce is another Moldavian or Moldovan recipe that is famous all through Romania, I think most Romanian people have at least heard of it and many of them tasted one version or another of this delicious chicken in cream recipe.
Recipe ingredients
This recipe for chicken in cream or creme fraiche sauce couldn't be easier. You will only need 2 main ingredients: chicken and smetana or crème fraiche. Very cheap ingredients, and yet you will be set with a meal fit for a king.
An original peasant recipe that, in its simplicity, tastes at least as good or better than any fancy meal made with expensive ingredients.
The amount of time and work you will need to make this chicken in cream sauce is minimal; your children will adore it, and you will probably end up making it again and again.
Chicken: Traditionally, you would use a whole chicken which you will cut into pieces. However, if all you have are chicken legs, divide them at the joint and use them to cook this cream chicken dish.
Smetana or creme fraiche: Smetana is what you would use in Romania. Smetana is a sour cream used in Eastern Europe and has a rather high-fat content. It is similar to creme fraiche, so you can substitute smetana with creme fraiche, if necessary.
And if you happen to find smetana and would like to try other recipes using it, how about this Peach Cake with Sour Cream or these Polish Meatballs with Sour Cream Gravy?
How to serve?
The chicken in cream is best served with polenta or mamaliga, but in case you don't have any, don't like it, or are completely unfamiliar with it, try rice, boiled potatoes, or even pasta (in extreme cases – I consider pasta to be quite un-Romanian) would do just as well.
A green salad with yogurt dressing or shopska salad (without the feta) on the side or even some pickled vegetables like pickled green tomatoes or gherkins would be great as well.
If you go for a salad, I suggest adding an extra tablespoon of vinegar to the vinaigrette; I find the vinegar to be able to cut through the extreme creaminess of the cream sauce very well. But that is just a taste matter, try it and see how you like it best.
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Chicken in Cream Sauce
Ingredients
- 1 medium chicken or 4-6 whole chicken legs
- 1 tablespoon butter
- 1 medium onion
- 2 garlic cloves
- about 500 ml/ 17 fl.oz/ 2 cups chicken stock to barely cover the chicken parts
- 400 ml/ 13.5 fl.oz/ 1 ¾ cups smetana or crème fraiche
- 2 teaspoons all-purpose flour
- 1 egg yolk
- 2 tablespoons chopped parsley
- 2 tablespoons chopped dill
- fine sea salt and black pepper
Instructions
- Cut the chicken into pieces: drumsticks, thighs, wings, and breasts. If using only chicken legs divide them at the joint into chicken thighs and drumsticks. Salt the chicken parts.
- Melt the butter in a large heavy-bottomed pan. Fry the chicken parts until golden on all sides, about 2-3 minutes on each side together with the finely chopped onion.
- Add the garlic during the last 2-3 minutes.
- Pour some chicken stock into the pan to cover about ¾ of the chicken.
- Cover, turn the heat down, and simmer for about 30 minutes or until the chicken is cooked through. To make sure that the chicken is done, make a small cut into the thickest part of a thigh with a sharp knife, there should be no blood or any pink at all around the bone.
- Mix the smetana or crème fraiche with flour and the egg yolk. Pour the mixture into the pan, bring to a boil and let bubble for about 1 minute.
- Remove from the heat, adjust the taste with salt and pepper, add the chopped parsley and dill and serve hot with polenta (or rice or potatoes) and salad or pickled vegetables.
mjskitchen says
What a great little story about the first time you had this dish. Love memories like that. You're right - this does look easy. My kind of dish in so many ways! Love the use of creme fraiche instead of cream.
Balvinder says
This dish sounds delicious. It looks elegant, and I can imagine myself cooking this with chicken legs only.
Love the capture!
Sissi says
(Sorry, I meant "grandfather's". Written too quickly!)
Sissi says
Moldavian cuisine sounds fantastic! Thank you for sharing with us food memories from your childhood. I'm sorry to hear about your father's family...
Shashi at Savory Spin says
Adina - this sounds so comforting - am sorry you didn't get to see your grandfather much after the split - but am glad you shared this amazing recipe with us - thank you for that.
Marvellina says
This looks so scrumptious and you are like me, remember mostly food ? good food that is