Chicken in Cream with Asparagus and Palm Hearts (Chicken à la Ermantina)

Name: Chicken in Cream with Asparagus and Palm Hearts
Ingredients: 1 chicken or hen; salt; vinegar; roasted garlic; black pepper; 1 to 2 liters of cream; 1 can of asparagus; 1 can of palm hearts; 2 spoons of cornstarch; 3 spoons of grated Parmesan cheese; .

1
1 chicken or hen
2
salt
3
vinegar
4
roasted garlic
5
black pepper
6
1 to 2 liters of cream
7
1 can of asparagus
8
1 can of palm hearts
9
2 spoons of cornstarch
10
3 spoons of grated Parmesan cheese
11
.

Ingredients

1
1 chicken or hen
2
salt
3
vinegar
4
roasted garlic
5
black pepper
6
1 to 2 liters of cream
7
1 can of asparagus
8
1 can of palm hearts
9
2 spoons of cornstarch
10
3 spoons of grated Parmesan cheese
11
.

Directions

1
Preferably in the evening, remove the chicken's skin and cut it into pieces (excluding wings, tail, and legs) and season with salt, vinegar, roasted garlic, and black pepper
2
After that, cook it well until golden brown and simmer it in 1 to 2 liters of cream
3
When cooked (with a lid), there will be a small amount of cream left over that should not be part of the dish
4
Add the asparagus and palm hearts then
5
Just before serving, remove the chicken from the pan and thicken the remaining sauce with 2 spoons of cornstarch and grated Parmesan cheese
6
Heat the pan again, stirring constantly until it boils, and return the chicken to let it warm up well for serving
7
Serve with plain rice