Buttermilk Poached And Roasted Chicken With Garlic Cream Sauce Recipe

Cooking Directions

• STEP 1.In a large bowl, combine buttermilk, garlic, salt, and pepper. Add the chicken and marinate for at least 2 hours or overnight.
• STEP 2.Preheat the oven to 425掳F (220掳C). Remove the chicken from the marinade and pat dry with paper towels.
• STEP 3.Place the chicken on a baking sheet and roast for 25-30 minutes, or until the internal temperature reaches 165掳F (74掳C).
• STEP 4.While the chicken is roasting, prepare the garlic cream sauce. In a small saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant.
• STEP 5.Whisk in flour and cook for 1-2 minutes. Gradually whisk in chicken broth and bring to a simmer. Cook until the sauce thickens.
• STEP 6.Stir in heavy cream and season with salt and pepper to taste. Remove from heat.
• STEP 7.Once the chicken is cooked, let it rest for a few minutes before serving. Serve the chicken with the garlic cream sauce on the side.
• STEP 8.Enjoy!

Cooking Tips

• For extra flavor, you can add herbs such as thyme or rosemary to the buttermilk marinade.
• Make sure to pat the chicken dry before roasting to ensure a crispy skin.
• If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Storage and Serving

• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in the oven or microwave until heated through.
• The garlic cream sauce can be stored in the refrigerator for up to 5 days. Reheat gently on the stovetop, stirring occasionally.