Chicken With Vanilla-Allspice Cream Sauce

Whole vanilla beans can be found online and at specialty grocery stores.

Makes 4 to 6 servings

Ingredients

2.2 pounds I 1 kilogram boneless, skinless chicken thighs and legs, chopped into large pieces

½ cup | 118 milliliters apple cider vinegar

Salt and freshly ground pepper to taste

6½ tablespoons I 90 grams unsalted butter, divided

2½ cups | 125 grams white onion, diced

2 cups | 473 milliliters heavy whipping cream

2 cups | 473 milliliters whole milk

¼ cup | 60 milliliters vanilla extract

1½ tablespoons | 10 grams ground allspice

Vanilla bean (optional)

Warm tortillas for serving

Instructions

1. Combine the chicken and apple cider vinegar in a bowl and season with salt and pepper.

2. Melt 3½ tablespoons (or 50 grams) butter in a saucepan over low heat for 2 minutes. Add onions and cook, stirring frequently, until translucent, about 10 minutes. Remove from heat and transfer onions and melted butter to a blender. Add the cream, milk and vanilla extract. Blend well until smooth.

3. In a saucepan, sauté the chicken over medium heat with remaining scant 3 tablespoons (or 40 grams) butter and add the creamy onion mixture and allspice. Simmer chicken until cooked through, about 30 minutes. (The internal meat temperature should be 165 degrees Fahrenheit or 74 degrees Celsius).

4. Divide chicken and sauce among individual plates and serve with warm tortillas. If desired, scrape the black vanilla seeds from inside the vanilla bean pod and sprinkle over the dish.

This recipe is courtesy of Norma Gaya of Gaya Vai-Mex.