Jacques Pépin’s Poulet a la Crème (Chicken in Cream Sauce)

Posted By Monte Mathews On April 25, 2016 @ 10:30 am

Jacques Pépin’s Poulet à la Crème (Chicken in Cream Sauce)
Recipe: Poulet à la Crème
Serves 4
2 tablespoons unsalted butter
6 chicken thighs (about 3 pounds), skin removed(about 2 1/2 pounds skinned)
8 mushrooms (about 6 ounces), washed and sliced
1 1/2 tablespoons all-purpose flour
1/2 cup dry white wine
1/4 cup water
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
1 tablespoon coarsely chopped fresh tarragon, chives or parsley (optional)
 
1. Melt the butter in a large saucepan. Add the chicken thighs to the pan in one layer and brown over high
heat for about 2 1/2 minutes on each side.
 
 
 
 
 
 
 
2. Add the mushrooms to the pan and sprinkle on the flour. Turn the chicken pieces with tongs so the flour is dispersed evenly. Stir in the wine and water and mix well. Bring to a boil and add the salt and pepper. Cover, reduce the heat, and cook gently for 25 minutes.
 
 
 
 
3. Add the cream, bring to a boil, and boil, uncovered, for about 1 minute.
 
 
 
 
 
 
 
 
 
 
 
4. Serve sprinkled with chopped tarragon, chives, or parsley, if desired. (You really should desire one of these.)

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