Creamy Chicken

Ingredients

• 1.5 kg (3 1/3 pounds)chicken, cut into pieces
• 75 ml (1/3 cup)olive oil
• 1 teaspoonnutmeg
• 1 tablespoonWorcestershire sauce
• to tasteparsley
• 1 teaspoonpepper
• 1 tablespoonplain flour
• 3egg yolks
• 200 ml (about 1 cup)béchamel sauce
• to tastesalt

Instructions

1. 1

   Season the chicken

   Season the chicken pieces with salt, nutmeg, Worcestershire sauce and pepper.

2. 2

   Cook the chicken

   Warm the olive oil in a large saucepan over low heat. When hot, add the chicken and its marinade, then stir with a wooden spoon. Cover and cook over medium-low heat for about 35 minutes, stirring occasionally, until the chicken is tender and cooked through.

3. 3

   Mix the sauce

   While the chicken cooks, whisk the egg yolks, béchamel sauce and chopped parsley together in a small bowl. Set aside.

4. 4

   Add the flour

   When the chicken is nearly done, sprinkle over one tablespoon of flour and mix it in well. Briefly take the pan off the heat.

5. 5

   Finish the sauce

   Stir in the béchamel and egg yolk mixture until incorporated. Return the pan to the heat and cook for another 3 to 4 minutes, stirring occasionally, until the sauce is creamy and combined.

6. 6

   Serve the chicken

   Turn off the heat and serve while hot.

What is creamy chicken?

This is a Portuguese-style chicken dish in which cooked chicken is coated in a rich sauce made with béchamel and egg yolks. The recipe’s appeal is its contrast between tender chicken and a smooth, savoury coating.

The method keeps the chicken and its seasoning in one pan, then adds the sauce near the end. That gives the flavours time to mingle without cooking the egg mixture for too long.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 55g protein, 6g carbs, 43g fat.

Chicken provides most of the protein, while the olive oil, egg yolks and béchamel contribute much of the fat. The flour and sauce add some carbohydrate; serve with vegetables and a modest portion of rice or potatoes for a more balanced plate.

The seasoning and sauce

Worcestershire sauce: its savoury tang seasons the chicken alongside pepper and nutmeg. Let the pieces sit with the seasoning while you prepare the pan, as the recipe directs.

Béchamel and yolks: together they make the final sauce creamy and substantial. Whisk them with the parsley before adding them to the pan so the mixture is ready to stir in.

Keep the chicken tender

Gentle heat: cook the chicken covered over medium-low heat for about 35 minutes, stirring now and then. The covered pan helps it cook in its own juices and the marinade.

Doneness: check that the thickest pieces are cooked through and tender before adding the flour and sauce. Cooking time can vary with the size of the pieces.

Add the flour carefully

Even coating: sprinkle the flour over the nearly cooked chicken and mix well so it does not remain in dry clumps. Taking the pan briefly off the heat after this step follows the recipe and gives you a moment to add the sauce mixture.

Avoid scrambling the yolks

Gentle finish: return the pan to the heat only after stirring in the béchamel and yolk mixture. Cook for 3 to 4 minutes, stirring occasionally, until creamy; avoid prolonged or fierce heat, which can make the egg-rich sauce lumpy.

Serve it with

A simple side: spoon the sauce over rice, potatoes or bread to make the most of it. Add a green salad or steamed vegetables for freshness and colour alongside the rich chicken.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar pace.
• Stir the pan occasionally during the covered cooking time to prevent sticking.
• Chop the parsley finely so it distributes evenly through the sauce.
• Whisk the yolks and béchamel until smooth before adding them to the chicken.
• Keep stirring during the final few minutes and take the pan off the heat once the sauce is creamy.

Variations

• Add garlic: cook a little finely chopped garlic in the oil before adding the chicken.
• Use chicken thighs: choose boneless thighs cut into pieces for a convenient alternative.
• Add mushrooms: brown sliced mushrooms separately and stir them in with the sauce.
• Bring in lemon: finish with a small squeeze of lemon to brighten the rich sauce.
• Use fresh herbs: add extra chopped parsley just before serving for a fresher flavour.

Common mistakes to avoid

• High heat: the chicken can brown too quickly before becoming tender; keep the pan at medium-low as directed.
• Uneven pieces: large pieces may need longer than small ones; cut them to a similar size and check the thickest piece.
• Flour clumps: sprinkling it in one heap can leave lumps; distribute it over the chicken and mix well.
• Overheating the sauce: egg yolks can turn grainy; cook gently for only 3 to 4 minutes, stirring occasionally.
• Adding sauce too early: it may cook for longer than needed; wait until the chicken is nearly done before mixing it in.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan over low heat, stirring often; avoid boiling the egg-based sauce.

Frequently asked questions