Roast Chicken in an Onion Cream Sauce
Roast Chicken in an Onion Cream Sauce
Ingredients
For the Roast Chicken and Sauce
- 1 whole chicken, about 1.5-2 kg (3-4 lbs)
- 3 large onions, sliced
- 2 cups heavy cream, (about 500 ml)
- 2 tablespoons olive oil
- 1 tablespoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 4 cloves garlic, minced
- 4 sprigs fresh thyme, or rosemary
- 1 cup chicken broth, (about 250 ml)
- 1/2 cup dry white wine, optional (about 125 ml)
- 1 tablespoon butter, optional
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the whole chicken dry thoroughly with paper towels. Season the chicken generously all over, including the cavity, with salt and black pepper. Slice the onions and mince the garlic cloves. If using, destem the fresh thyme or rosemary sprigs.
⏱️ 10 min•🌡️ 200
- 2
Place a large oven-safe pan or Dutch oven over medium-high heat on the stovetop. Add the olive oil (and optional butter) to the hot pan. Once the oil is shimmering, carefully place the seasoned whole chicken in the pan, breast-side down. Sear for 5-7 minutes until deeply golden brown. Flip the chicken and sear on the other side for another 5-7 minutes until golden. Sear the sides briefly if possible. Once seared, remove the chicken from the pan and set aside on a plate.
⏱️ 15 min
- 3
Add the sliced onions to the same pan, using the rendered chicken fat and remaining oil. Sauté over medium heat for 8-10 minutes, stirring occasionally, until softened and lightly caramelized. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min
- 4
If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until reduced by half. Stir in the chicken broth and bring to a gentle simmer.
⏱️ 5 min
- 5
Pour in the heavy cream and add the fresh thyme or rosemary sprigs. Stir well to combine. Return the seared chicken to the pan, nestling it into the onion cream sauce. The sauce should come up about halfway on the chicken.
⏱️ 5 min
- 6
Transfer the pan to the preheated oven. Roast for 60-70 minutes, basting the chicken with the cream sauce every 15-20 minutes, until the internal temperature of the thickest part of the thigh reaches 74°C (165°F) and the juices run clear. If the sauce thickens too much, you can add a splash more broth or cream.
⏱️ 70 min•🌡️ 200
- 7
Once cooked, carefully remove the chicken from the pan and let it rest on a cutting board for 10-15 minutes before carving. Remove the herb sprigs from the sauce. Taste the onion cream sauce and adjust seasoning with salt and pepper if needed. Carve the chicken and serve immediately with the rich onion cream sauce spooned generously over top.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Roast Chicken in an Onion Cream Sauce
For the Roast Chicken and Sauce
- 1 whole chicken, about 1.5-2 kg (3-4 lbs)
- 3 large onions, sliced
- 2 cups heavy cream, (about 500 ml)
- 2 tablespoons olive oil
- 1 tablespoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 4 cloves garlic, minced
- 4 sprigs fresh thyme, or rosemary
- 1 cup chicken broth, (about 250 ml)
- 1/2 cup dry white wine, optional (about 125 ml)
- 1 tablespoon butter, optional
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the whole chicken dry thoroughly with paper towels. Season the chicken generously all over, including the cavity, with salt and black pepper. Slice the onions and mince the garlic cloves. If using, destem the fresh thyme or rosemary sprigs.
⏱️ 10 min•🌡️ 200 - 2
Place a large oven-safe pan or Dutch oven over medium-high heat on the stovetop. Add the olive oil (and optional butter) to the hot pan. Once the oil is shimmering, carefully place the seasoned whole chicken in the pan, breast-side down. Sear for 5-7 minutes until deeply golden brown. Flip the chicken and sear on the other side for another 5-7 minutes until golden. Sear the sides briefly if possible. Once seared, remove the chicken from the pan and set aside on a plate.
⏱️ 15 min - 3
Add the sliced onions to the same pan, using the rendered chicken fat and remaining oil. Sauté over medium heat for 8-10 minutes, stirring occasionally, until softened and lightly caramelized. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min - 4
If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until reduced by half. Stir in the chicken broth and bring to a gentle simmer.
⏱️ 5 min - 5
Pour in the heavy cream and add the fresh thyme or rosemary sprigs. Stir well to combine. Return the seared chicken to the pan, nestling it into the onion cream sauce. The sauce should come up about halfway on the chicken.
⏱️ 5 min - 6
Transfer the pan to the preheated oven. Roast for 60-70 minutes, basting the chicken with the cream sauce every 15-20 minutes, until the internal temperature of the thickest part of the thigh reaches 74°C (165°F) and the juices run clear. If the sauce thickens too much, you can add a splash more broth or cream.
⏱️ 70 min•🌡️ 200 - 7
Once cooked, carefully remove the chicken from the pan and let it rest on a cutting board for 10-15 minutes before carving. Remove the herb sprigs from the sauce. Taste the onion cream sauce and adjust seasoning with salt and pepper if needed. Carve the chicken and serve immediately with the rich onion cream sauce spooned generously over top.
⏱️ 10 min