Chicken fillet stewed in cream
6 servings
120 minutes
Chicken fillet stewed in cream is a tender and aromatic dish from European cuisine. It combines the softness of chicken meat, the creamy thickness of the sauce, and a light spiciness from the spices. Dijon mustard adds a subtle sharpness to the dish, while thyme and basil enrich it with herbal notes. It is cooked slowly in the oven, allowing all ingredients to harmoniously blend together for a rich flavor. This is a great option for both everyday dinners and festive tables.
1
Cut the chicken fillet into pieces of a size convenient for you. I cut the fillet into about 4 large pieces.
- Chicken fillet: 700 g
2
Clean the onion and garlic. Slice the onion into thin half-rings and chop the garlic coarsely.
- Onion: 1 piece
- Garlic: 3 cloves
3
In a large dish, like a duck pot or a pot, mix chicken, onion, garlic, mustard, and olive oil. Add spices and salt to taste. Lay the chicken in an even layer and pour cream over it. Butter can be omitted, but it tastes better with it.
- Chicken fillet: 700 g
- Onion: 1 piece
- Garlic: 3 cloves
- Dijon mustard: 1 tablespoon
- Olive oil: 2 tablespoons
- Sea salt: to taste
- Ground black pepper: to taste
- Thyme: to taste
- Basil: to taste
- Cream 20%: 100 ml
- Butter: 50 g
4
Place in a preheated oven at 200 degrees and cook for half an hour. Then reduce the temperature to 150 and cook for another half hour, then lower the temperature to 100 and simmer for another hour.
5
Now you can start the meal, or you can leave it in the oven overnight without opening it. It will be even tastier!