Chicken and Cream
Yields: 4-5 Servings
My Dad’s family has been making this dish for as long as I can remember. We all have a slightly different method of making the dish, but the ingredients and flavor profile are pretty standard.
I like this method as it was by far the easiest way I came up with for making this dish while camping. If you’d like to feed a lot of people while using a single dish (always a challenge!) double this recipe and use a 14” cast iron skillet. Serve on sliced sourdough, mashed, or roasted potatoes and you can make a lot of people very happy on a cold weather camping trip.
- 4-5 boneless chicken thighs
- 1 large yellow onion, sliced
- 1 pint heavy cream
- 5 cloves of garlic, minced
- 2 tsp nutmeg
- salt and pepper to taste
- Heat a cast iron skillet on medium high heat. Once heated, add a light coating of oil and bring to temp.
- Add unseasoned chicken to the pan. Once the chicken is in the pan, season the top side with salt and pepper.
- Once the chicken starts lifting from the bottom and is stating to turn golden at the edges, flip it over and reduce the heat to medium low. Season the cooked side with salt and pepper.
- Cover the cooking chicken with the sliced onions forming a large mound of onions. As the onions cook they will greatly reduce in volume.
- Once the onions have cooked down, add the garlic, cream, and nutmeg. Gently stir contents to even distribute onions and garlic.
- Bring sauce to a simmer and hold for 10-15 minutes until the sauce has thickened.