Chicken in Cream Sauce

Ingredients

• 1 small fresh whole chicken (ca. 800 g)
• 1 untreated lemon
• 1 tbsp rosemary needles
• 1 tsp Olive oil
• Herb salt
• Pepper
• 4 Garlic cloves
• 2 tbsp lemon juice
• 100 ml dry white wine
• 150 ml Heavy Cream
• 1 tsp Cornstarch
• lemon zest
• parsley

Instructions

1. 1.

   Wash the lemon hot, grate its rind, peel off the remaining white skin and cut the fillets along the inner skins. Finely chop half of the rosemary.

2. 2.

   Mix lemon zest, rosemary, oil, a little salt and pepper and rub the chicken with it.

3. 3.

   Peel the garlic.

4. 4.

   Place the chicken, garlic, lemon fillets and remaining rosemary in a roasting bag, seal it and poke holes on top.

5. 5.

   Put the roasting bag on the rack, slide a fat pan underneath, and roast in a preheated oven at 220°C for about 45 minutes until golden brown. Cut open the bag, remove the chicken and keep warm.

6. 6.

   Pour the roasting juices through a sieve into a pot, drain off fat. Add white wine, reduce to half, add cream, let it simmer slightly, thicken with cornstarch mixed in a little water, and season with 2 tbsp lemon juice, salt and pepper.

7. 7.

   Cut the chicken into four parts, arrange on plates, pour sauce over, sprinkle with pepper. Garnish with lemon zest and parsley before serving.