Simplicity is the key to this very easy recipe. Soured cream gives a hint of sharpness, but fresh double cream is also good. Add a few tablespoons of chopped fresh mixed herbs and some thinly sliced mushrooms to make an equally delicious variation.
SERVES 4
15 g (1/2 oz) butter
15 ml (1 tbsp) vegetable oil
4 chicken quarters, halved
salt and pepper
150 ml (5 fl oz) fresh double cream
chopped fresh parsley, to garnish
1. Heat the butter and oil in a large flameproof casserole and fry the chicken pieces quickly until lightly browned on all sides.
2. Season the chicken to taste, then pour over the cream. Cover and bake at 200°C (400°F) mark 6 for 45 minutes - 1 hour, until tender, turning the chicken pieces over twice during cooking.
3. Serve garnished with chopped parsley.
