Chicken in Basil Cream

Ingredients and Weight:

• 1 whole chicken (approximately 3-4 pounds)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 (14.5 ounce) can coconut milk
• 1/2 cup heavy cream
• 1/2 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Preparation Time:

45 minutes

Cooking Time:

1 hour

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut the chicken into 8 serving pieces. Season with salt and pepper.
3. In a large skillet, heat the vegetable oil over medium heat. Dredge the chicken pieces in flour and pan-fry until golden brown on both sides.
4. Remove the chicken from the skillet and set aside.
5. Add the onion and garlic to the skillet and sauté until softened.
6. Pour in the white wine and let it reduce by half.
7. Stir in the coconut milk, heavy cream, basil, and Parmesan cheese. Bring to a simmer and season with salt and pepper to taste.
8. Return the chicken pieces to the skillet and spoon the sauce over them.
9. Transfer the skillet to the oven and bake for 45-60 minutes, or until the chicken is cooked through.
10. Serve hot with your favorite sides, such as mashed potatoes or rice.

Nutritional Information:

Per serving (approximately 1/8 of the recipe):

• Calories: 450
• Fat: 20 grams
• Protein: 30 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Pan-fried chicken with a creamy basil sauce
• Aromatic and flavorful with a hint of sweetness from the coconut milk
• Tender and juicy chicken with a crispy exterior

User Comments:

• "This dish is absolutely delicious! The chicken is so tender and flavorful, and the sauce is creamy and rich."
• "I love the combination of the savory chicken with the sweet and basil-y sauce."
• "This is a great recipe for a special occasion meal. It's easy to make and looks very impressive."

Special Precautions and Tips:

• To ensure the chicken is cooked through, insert a meat thermometer into the thickest part of the thigh. The internal temperature should reach 165°F (74°C).
• If you don't have coconut milk, you can substitute plain yogurt or milk.
• You can adjust the spiciness of the dish by adding more or less black pepper.