Chicken with Heavy Cream Sauce
This recipe is simple and easy to make, but it will steal the show every time!
In a cocotte, brown the pieces of chicken (skin on) until they turn a nice golden color. Pour the wine and water over the chicken. Add salt and pepper. Cover and cook for 20 minutes on medium heat.
While the chicken is cooking, peel the onion, clean the button mushrooms, and remove the stems. Cut each mushroom in half. Set aside.
Melt the butter in a pot and brown the onion and mushrooms. Set aside.
Remove the pieces of chicken from the cocotte and set them aside on a plate. Reduce the cooking liquid by half (around 10 minutes), add the heavy crème fraîche, and reduce the liquid again for 15 minutes on low heat.
Reheat the chicken on low heat in the cream sauce for 5 minutes. Put the chicken on plate, cover it with the sauce, and add the mushrooms on top.
Serve with white rice, fresh pasta, or seasonal, steamed vegetables.
Complementary drinks: Arbois Blanc, Mâcon Blanc, Chablis Blanc, PDO Pays d'Auge cider.