Creamed Pheasant or Chicken Eastern European
Elevate your dinner menu with the rich and comforting flavors of Creamed Pheasant or Chicken, a dish inspired by Eastern European culinary traditions. Tender pheasant or chicken is seared to golden perfection, then simmered in a velvety sauce made with heavy cream, sour cream, and aromatic spices like paprika and fresh dill. This hearty recipe features a medley of sautéed vegetables, including onion, celery, carrot, and garlic, all slow-cooked in savory chicken broth for maximum depth of flavor. Perfectly paired with buttered egg noodles or boiled potatoes, this one-pot masterpiece delivers a satisfying, homestyle meal that's elegant enough for special occasions yet simple enough for cozy family dinners. Keywords: creamed pheasant recipe, Eastern European chicken dish, creamy chicken with dill, comfort food recipes, hearty chicken dinner ideas.
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Recipe Information
Ingredients
- 2 lbs Pheasant or chicken (cut into 8 pieces or breasts/thighs)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp All-purpose flour
- 3 tbsp Butter
- 2 tbsp Vegetable oil
- 1 large Onion (finely chopped)
- 1 large Carrot (peeled and sliced into rounds)
- 1 medium Celery stalk (chopped)
- 3 cloves Garlic (minced)
- 2 cups Chicken broth or stock
- 1 cup Heavy cream
- 0.5 cup Sour cream
- 1 tsp Paprika
- 2 tbsp Dill (fresh, chopped)
- 1 tbsp Parsley (fresh, chopped)
- 1 whole Bay leaf
- 4 servings Egg noodles or boiled potatoes (for serving)
Instructions
Season the pheasant or chicken pieces with salt and pepper on all sides. Lightly dust them with 1 tablespoon of the flour, shaking off any excess.
In a large skillet or Dutch oven, melt the butter over medium heat and add the vegetable oil. Once hot, sear the pheasant or chicken pieces until golden brown on all sides, about 3-4 minutes per side. Remove and set aside.
In the same pan, add the chopped onion, carrot, and celery. Sauté until the vegetables begin to soften, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring to prevent burning.
Sprinkle the remaining 2 tablespoons of flour over the vegetables and stir well to coat. Cook for 1-2 minutes.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the paprika, bay leaf, and seared pheasant or chicken back into the pan. Bring to a simmer.
Reduce the heat to low, cover, and let cook for 35-40 minutes, or until the meat is tender and cooked through, stirring occasionally.
Remove the pheasant or chicken pieces and keep warm. Discard the bay leaf.
Stir in the heavy cream, sour cream, chopped dill, and parsley into the pan sauce. Simmer on low for 5 minutes, allowing the flavors to meld together.
Taste the sauce and adjust seasoning with additional salt and pepper, as needed.
Return the pheasant or chicken to the pan and gently coat in the creamy sauce.
Serve hot over buttered egg noodles or boiled potatoes, garnished with a sprinkle of fresh dill or parsley.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.7 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 112 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
