Rosemary and crème fraîche roasted chicken



I was looking for whipped cream cheese without any stabilizers (carob bean and guar gum).  No dice there, but I discovered crème fraîche, which contains just “cultured grade A pasturized cream.”  So I decided to experiment with it.   I thought about making dessert with it, but out of necessity, I used it to make dinner.  It came out really moist and rich.  Mmmm, crème fraîche with some rosemary and garlic smothered on top of chicken thighs and vegetables.  I would make this again.


8 pieces boneless skinless chicken thighs, cut into small pieces
Vegetables of choice, chopped
1- 7.5 oz crème fraîche
4 cloves of garlic, pressed
Fistful of rosemary, chopped
Fresh ground pepper
Garlic powder
Sea salt to taste


1. Preheat oven to 350F.

2.  Spread vegetables to a casserole dish.  Add chicken on top.  Season with garlic powder, pepper and sea salt.

3.  Mix rosemary and garlic to the crème fraîche.  Spoon mixture and spread thick layer on top of the chicken.

4.  Cook for about 1 hour.  Remove from oven and serve.