Poulet a la Creme

By akselden

Ingredients

• Sachet:
• 1 4 lb chicken, split in 4 or 8 pieces, with bones in
• 4 T butter
• 2 medium onions, cut into 8 wedges each
• 25 button mushrooms, cleaned
• 2 T flour
• 1 1/2 C white wine
• 2 1/2 C chicken stock
• 1 1/2 C heavy cream
• 1/4 bunch chives
• Salt and ground white pepper to taste
• 2 cloves garlic
• 5 peppercorns, crushed
• 3 sprigs, thyme
• 1 bay leaf
• 3 steams each of parsley, chevil, and tarragon, leaves reserved

Details

Servings 4

Preparation

Step 1

Tie sachet ingredients into a cheesecloth square and set aside, then generously season chicken pieces on all sides with salt and pepper.

Heat a large pot or Dutch oven on medium-high and add 2 tablespoons of butter. Once the butter is melted, add the chicken and lightly brown on all sides. Add onions with remaining 2 tablespoons of butter and cook on medium-low heat for 4 minutes, stirring occasionally.

Add mushrooms and cook for 3 more minutes, stirring. Sprinkle flour evenly over chicken, mushrooms, and onions, and cook, stirring until flour is dissolved and lightly colored, about 4 minutes.

Add wine to the pot, stir well, and simmer until liquid reduces by half. Add chicken stock and sachet, stir well, cover and simmer lightly for 15 minutes. Remove and reserve the breasts in a warm spot and let the legs and thighs cook for another 15 to 20 minutes.

Remove sachet and remaining chicken, and check sauce's consistency (it should lightly coat the back of a spoon; reduce if necessary).

Add cream, bring to a boil, then strain throgh a fine-mesh sieve into a clean pot (reserving the onions and mushrooms). Return mushrooms, onions, and the chicken to the sauce to heat all ingredients through.

Transfer to a serving bowl and sprinkle with chopped parsley, chevil, tarragon, and chives. Check seasoning, and serve with warm rice.