Go Back
+ servings
Chicken in Cream Sauce
Print Recipe
4.39 from 18 votes

Chicken in Cream Sauce

Tender chicken in cream, a typical Romanian recipe for chicken smothered in a rich creme fraiche sauce with dill.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Poultry
Cuisine: Romanian
Servings: 4 -6
Calories: 802kcal
Author: Adina


  • 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


  • 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.



Serving: 1g | Calories: 802kcal | Carbohydrates: 7g | Protein: 66g | Fat: 55g | Saturated Fat: 26g | Polyunsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 448mg | Sodium: 847mg | Sugar: 4g