Chicken in Cream

Cut the whole chicken into 8 pieces (breasts, thighs, drumsticks, wings), removing any excess skin and patting dry with paper towels.

Bring water to a boil in a large pot or Dutch oven over medium-high heat.

Add the chicken pieces to the boiling water along with the diced white onion, salt, and black pepper, stirring gently to combine.

Return the water to a gentle boil, then reduce heat to medium-low and simmer, partially covered, for 25-30 minutes until the chicken is cooked through and tender.

Remove the chicken pieces carefully from the cooking liquid using a slotted spoon and place on a plate.

Strain the cooking liquid through a fine-mesh sieve into a clean pot, discarding the solids but reserving about 1 cup of the liquid.

Pour the heavy cream into the pot with the reserved cooking liquid and whisk together over medium heat until well combined.

Return the chicken pieces to the cream sauce and simmer gently for 5-8 minutes, stirring occasionally, until the chicken is heated through and the flavors meld.

Taste the cream sauce and adjust seasoning with additional salt and pepper as needed.

Transfer the chicken in cream sauce to a serving platter and spoon the sauce over the top, serving hot.