This recipe is simple and easy to make, but it will steal the show every time!
Preparation time
20 min
Ingredients For
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1 c
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2 c
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5 c
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Preparation
1
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.
2
While the chicken is cooking, peel the onion, clean the button mushrooms, and remove the stems. Cut each mushroom in half. Set aside.
3
Melt the butter in a pot and brown the onion and mushrooms. Set aside.
4
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.
5
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.
6
Serve with white rice, fresh pasta, or seasonal, steamed vegetables.
Pair with
Complementary drinks: Arbois Blanc, Mâcon Blanc, Chablis Blanc, PDO Pays d'Auge cider.
