1 h 10 min

Chicken With Heavy Cream Sauce

Name: Chicken With Heavy Cream Sauce
Prep time: 20 min
Cook time: 50 min
Yield: 4
Ingredients: x 1.00 Landes Free-Range Chicken PGI Label Rouge; 50.00 cl Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 10.00 ml Vallée des Baux-de-Provence Olive Oil PDO; 30.00 g Charentes-Poitou Butter PDO; 25.00 cl Chardonnay wine; 50.00 cl Water; 100.00 g Cévennes Sweet Onion PDO; 400.00 g Button mushrooms; Salt and pepper

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

Preparation time

20 min

Ingredients For

Landes Free-Range Chicken PGI Label Rouge

x 1 See the article
Isigny Crème Fraîche & Bresse Crème Fraîche PDO

50 cl See the article
Vallée des Baux-de-Provence Olive Oil PDO

10 ml See the article
Charentes-Poitou Butter PDO

30 g See the article
Chardonnay wine 1 c
water 2 c
Cévennes Sweet Onion PDO

100 g See the article
button mushrooms 5 c
Salt and pepper

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Preparation

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.