“The cream will be reduced to a rich clotted sauce, needing no further thickening. Serve with rice mixed with peas.” —The New York Times Cook Book by Craig Claiborne (1961)
CHICKEN BAKED IN CREAM
6 Tbsp butter or bacon fat
2 2½-lb frying chickens, cut into serving pieces
3 C light cream
2/3 C sherry
Salt, black pepper (preferably freshly ground), to taste
Preheat oven to 350o. Heat butter in a skillet, add chicken, and brown on all sides. Arrange chicken in a casserole, add cream, sherry, and salt and black pepper, cover casserole tightly, and bake until chicken is tender, about 40 minutes.