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Chicken in Cream Sauce Recipe
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Also known as volaille a la crème, this recipe is simply chicken in butter simmered and cooked in a cream sauce.
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Chicken in Cream Sauce Recipe Ingredients:
5 tablespoons butter
1 4-pound chicken, cut into 8 pieces
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cup pearl onions, peeled
1 cup white mushrooms, cleaned with bottoms trimmed
1 shallot, thinly sliced
1 teaspoon granulated sugar
1 cup dry white wine
1/2 cup chicken stock
1 sprig fresh thyme
2 cups crème fraiche
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Chicken in Cream Sauce Recipe Directions:
Season the chicken with the salt and pepper. In a large skillet, sauté the chicken in the butter, cook until it is brown on both sides.
Sauté onions for 5 minutes. Add the mushrooms, shallots, and sugar to the pan. Sauté the mixture until the shallots turn soft and the mixture is caramelized. Transfer the vegetables to a plate and cover with foil to keep warm.
Turn the heat to high, and deglaze the Dutch oven by bring the white wine to a simmer, scraping the browned bits from the bottom of the pan. Add the chicken stock, browned chicken, and thyme to the wine, cover, and lower the heat to low-medium. Braise the chicken for 10 minutes.
Add the crème fraiche and simmer, uncovered, for an additional 10 minutes. The dish is ready when the sauce has reduced and thickened and the chicken is cooked through. Serve it hot with the caramelized vegetable garnish.
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