Creamy Oven-Baked Chicken – GEORY KAVKAZ

1. INGREDIENTS (Serves 6–8)

• 1.5–2 kg chicken pieces (thighs, legs, or whole quarter cuts—skin-on preferred)
• 250–300 ml heavy cream (or sour cream for a tangier twist)
• 200 ml water or light chicken broth
• 4 garlic cloves, crushed or finely chopped
• 1 large onion, sliced into thick rings
• 2–3 tbsp vegetable oil (sunflower or light olive oil)
• 1 tsp salt, ½ tsp freshly ground black pepper
• 1 tsp paprika or smoked paprika (optional—for warmth & color)
• Fresh herbs (parsley, dill, or thyme) for garnish

2. SEAR & BUILD THE BASE

1. Preheat oven to 180 °C (360 °F).
2. In a heavy oven-safe skillet, heat oil over medium-high heat.
3. Pat chicken dry and season with salt, pepper, and paprika.
4. Sear chicken skin-side down until golden brown (about 4–5 minutes), then flip and brown the other side for 2–3 minutes.
5. Remove chicken and set aside. In the same skillet, add onions and cook 3–4 minutes until soft and just colored.
6. Add garlic and cook briefly until aromatic—reserving the fond (flavorful bits) at the bottom.

3. CREATE THE CREAMY SAUCE

1. Return chicken to the skillet, tucking pieces among the onions.
2. Pour cream over the chicken, then add water or broth to just reach halfway up the sides of the chicken.
3. Stir gently to combine, ensuring fond is incorporated and flavors blend.
4. Bring the mixture to a gentle simmer for 2–3 minutes to warm through and thicken the sauce slightly.

4. OVEN BAKING FOR DEPTH & TEXTURE

1. Transfer the skillet to the preheated oven.
2. Bake 30–35 minutes, uncovered, until:
   • Chicken is cooked through (internal temp ~75 °C /165 °F)
   • Cream sauce thickens and lightly bubbles around pieces
   • Top edges of chicken are golden-browned
3. Optional final step: broil for 2–3 minutes for extra color and texture.

5. REST, GARNISH & SERVE

1. Remove from oven and let rest for 5 minutes—this mellows the sauce and warms everything through.
2. Garnish with freshly chopped herbs.
3. Serve hot with:
   • Rustic bread or boiled potatoes to soak up the cream
   • Steamed vegetables or fresh salad for balance
   • A light white wine or herbal tea to complement richness

✅ NOTES

• Sear for depth: that golden crust seals flavor and texture.
• Cream + broth builds a rich, velvety sauce without heaviness.
• Finish in the oven: slow heat melds flavors and crisps the chicken.
• Gentle resting keeps it juicy and comforting.
• Minimal seasoning keeps ingredients honest—patience brings richness, not spices.