Chicken with cream
1 h 10 min

Chicken With Heavy Cream Sauce

This recipe is simple and easy to make, but it will steal the show every time!

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Average: 3.8 (21 votes)

Ingredients For

  • Red Label chicken
    Meat products
    Label Rouge Landes Farmhouse Chicken PGI
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    50 cl See the article
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    10 ml See the article
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    30 g See the article
  • 1 c
  • 2 c
  • Cévennes sweet onion
    Fruits & Vegetables
    PDO Cévennes Sweet Onion
    100 g See the article
  • 5 c

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. 

Pair with

Complementary drinks: Arbois Blanc, Mâcon Blanc, Chablis Blanc, PDO Pays d'Auge cider. 


Country Bread
Country Bread
PDO Vallée des Baux-de-Provence Olive Oil
PDO Vallée des Baux-de-Provence Olive Oil
See Recipe