Chicken Scarborough Fair: A Symphony of Herbs and Cream

I remember the first time I made this dish. It was a dreary Sunday afternoon, the kind where the sky is the color of wet concrete and the air hangs heavy with the threat of rain. I was feeling uninspired, staring blankly into the refrigerator when my gaze landed on a package of chicken breasts. Suddenly, the old Simon & Garfunkel tune, “Scarborough Fair,” popped into my head, and I was struck with inspiration. I wanted to create something that evoked the same feeling of earthy romance, a dish brimming with the fragrant herbs mentioned in the song. And so, “Chicken Scarborough Fair” was born – a comforting and elegant dish that has become a family favorite.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8
• Yield: 8 servings
• Dietary Type: Not Gluten-Free (can be adapted – see variations)

Ingredients

• 4 whole chicken breasts, halved lengthwise
• 2 cups buttermilk
• 1/4 cup butter
• 2 medium onions, sliced thin
• 4 cloves garlic, sliced thin
• 4 strips bacon, chopped small
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups Marsala wine or 2 cups Sherry wine
• 2 tablespoons flour
• 1 teaspoon Italian parsley, chopped
• 1 teaspoon dried sage, powder or crushed leaves
• 1 tablespoon dried rosemary, crushed
• 1 (4 ounce) package Philadelphia Cream Cheese

Equipment Needed

• Large bowl
• Black iron skillet (or similar heavy skillet)
• Spatula
• 16-inch roasting dish
• Aluminum foil

Instructions

1. Prepare the chicken: Use a whole breast (1/2 breast per person) with the back removed, split lengthwise at the breast bone. Remove the skin, and season each piece generously with salt and pepper.

2. Marinate the chicken: Place the seasoned chicken pieces in a large bowl. Add 2 cups of buttermilk to tenderize the chicken for about an hour. The buttermilk’s acidity helps to break down the proteins, resulting in a more succulent and flavorful dish.

3. Sauté the aromatics: In a black iron skillet (or similar heavy skillet) on the stovetop, over medium heat, melt 1/4 cup of butter.

4. Add the sliced onions, garlic, and chopped bacon to the melted butter. Cook, stirring occasionally, just until the onions are translucent, about 7 minutes. Remove the onion mixture from the pan and set aside.

5. Sear the chicken: Remove the chicken pieces from the buttermilk marinade, letting any excess drip off. Place the buttermilk-coated pieces of chicken in the hot skillet to quickly get some color. This searing step adds a depth of flavor and helps to prevent the chicken from drying out during baking.

6. Cook just until the pieces have a nice golden-brown color, approximately 5 minutes per side. Remove the seared chicken from the skillet and set aside. You don’t need to cook it through at this stage; the goal is just to develop a flavorful crust.

7. Deglaze the pan: Pour the Marsala wine (or Sherry wine) into the same skillet. Use a spatula to scrape up any browned bits of chicken flavor from the bottom of the pan. This process, called deglazing, creates a rich and flavorful base for the sauce.

8. Let the wine cook for 5 minutes to burn off the alcohol. The alcohol needs to evaporate, leaving behind only the rich, concentrated flavor of the wine.

9. Build the sauce: Add the reserved onion mixture, chopped parsley, dried sage, and crushed rosemary to the pan with the wine. Stir well to combine the flavors.

10. Add the cream cheese to the sauce. Stir until it melts and is fully incorporated, creating a creamy and luscious texture.

11. Thicken the sauce: In a small bowl, dissolve the flour in 1/4 cup of water to create a slurry. This prevents lumps from forming when you add the flour to the hot sauce.

12. Add the flour slurry to the sauce, stirring constantly. Cook until the sauce is just slightly thickened, about 2-3 minutes.

13. Adjust the salt and pepper to taste. Remember that the bacon is already salty, so be careful not to over-season.

14. Assemble and bake: Arrange the seared chicken pieces in a 16-inch roasting dish. Pour the sauce evenly over the chicken, ensuring that each piece is well coated.

15. Cover the roasting dish tightly with aluminum foil. This will help to keep the chicken moist and prevent the sauce from drying out.

16. Bake in a preheated 350-degree oven for 20 minutes, or until the chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit.

Expert Tips & Tricks

• For a richer flavor, consider using bone-in, skin-on chicken thighs instead of breasts. You’ll need to adjust the cooking time accordingly, as thighs typically take longer to cook.
• To prevent the cream cheese from curdling, make sure it’s at room temperature before adding it to the sauce.
• If you don’t have Marsala or Sherry wine, you can substitute with dry white wine or chicken broth, but the flavor will be slightly different.
• Don’t overcrowd the pan when searing the chicken. Sear in batches if necessary to ensure proper browning.

Serving & Storage Suggestions

Serve the Chicken Scarborough Fair hot, spooning the sauce generously over the chicken. This dish is especially delicious served over rice or mashed potatoes to soak up all the flavorful sauce. Alternatively, serve alongside roasted vegetables or a fresh salad for a complete meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat or in the microwave. Be careful not to overheat, as this can cause the sauce to separate. Freezing is not recommended, as the cream cheese-based sauce may change texture upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	660 kcal	N/A
Total Fat	26.5g	40%
Saturated Fat	11.2g	56%
Cholesterol	128.8mg	42%
Sodium	592.5mg	24%
Total Carbohydrate	16.7g	5%
Dietary Fiber	0.8g	3%
Sugars	6.9g	N/A
Protein	34.5g	69%

Variations & Substitutions

• Gluten-Free: To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce.
• Dairy-Free: While more difficult due to the cream cheese, you can try using a dairy-free cream cheese alternative. The flavor will be different, but it’s a viable option. You could also experiment with a cashew-based cream sauce.
• Wine-Free: As the original recipe suggests, you can substitute the wine or sherry with either apple or orange juice.
• Additions: Get creative by adding slivered almonds or mushrooms for diversity.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh?
A: Yes, dried herbs can be used. Use the amounts specified in the recipe. Fresh herbs will offer a brighter flavor but dried will work well too.

Q: Can I make this ahead of time?
A: Yes, you can prepare the chicken and sauce ahead of time and assemble just before baking. Or fully bake and then reheat.

Q: What is the best way to prevent the chicken from drying out?
A: Make sure to sear the chicken before baking and keep the dish covered with foil during baking to retain moisture.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs will be even more moist and flavorful. Adjust the cooking time accordingly.

Q: What if my sauce is too thin?
A: You can thicken the sauce by adding a bit more flour slurry (flour and water). Mix 1 teaspoon of flour with 1 tablespoon of cold water and stir it into the simmering sauce.

Final Thoughts

Chicken Scarborough Fair is more than just a recipe; it’s an experience. The fragrant herbs, the creamy sauce, and the tender chicken combine to create a dish that is both comforting and elegant. I encourage you to try this recipe and bring a touch of magic to your next meal. Feel free to experiment with the variations and substitutions to make it your own. And don’t forget to share your feedback – I’d love to hear how it turned out! Perhaps pair it with a crisp Sauvignon Blanc or a simple side of roasted asparagus to complete the experience. Bon appétit!