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Poulet à la Crème

Updated: 2 days ago


Here's another classic French dish. What I love about this dish is how few main ingredients are used: chicken, onion, mushrooms and cream. I saw some don't even use mushrooms. It is easy and simple to prepare and cook. but it is also very easy to get it wrong. I am not saying that my recipe is better than all the French recipes out there. This is just my way of preparing and cooking this classic French dish.



A chefy touch is to use a combination of made-from-scratch chicken broth and dry white wine with a sachet of herbs and spices. But I wanna keep mine as simple as possible. I used just plain water infused with some herbs. You can of cos go that chefy route if desired. The plate is your canvas and you are the artist.



As for the mushrooms, you can totally omit them if you are not a fan. You can also replace Swiss brown for some shiitake, porcini or even white button mushrooms. And for the chicken, I wouldn't recommend breast as it tends to dry out during the last simmering stage. Chicken thighs or drumsticks work best for this recipe. Allowing for the chicken to rest after searing is the key to getting a succulent texture.


As simple and easy as this recipe is, I hope you will give this recipe a try.


Ingredients:

(Serve 4)

  • Simple Water Stock:

  • Water, 480g

  • Garlic Crushed, 2 Cloves

  • Black Pepper, Pinch

  • Dried Thyme, Pinch

  • Dried Tarragon, Pinch

  • Chicken:

  • Chicken Thigh Skinless Boneless, 4

  • Sea Salt, Pinch

  • White Pepper Preferably Hexa, Pinch

  • Dried Mushroom Powder, Pinch

  • Olive Oil, 1 TBSP

  • Unsalted Butter, For Cooking

  • Swiss Brown Mushrooms Finely Sliced, 12

  • Yellow Onion Wedged, 1

  • All Purpose Flour, 1 TBSP

  • Heavy Whipping Cream, 120g

  • Dried Thyme, Pinch

  • Dried Tarragon, Pinch

Equipment:

  • Cast Iron Skillet / Pan

  • Sauce Pot

Directions:

  1. Make the Simple Water Stock

  2. In a sauce pot over medium heat, add all stock ingredients.

  3. Stir and bring to a simmer.

  4. Cook until aromatic.

  5. Remove from heat and set aside.

  6. Prepare the Chicken

  7. Slice chicken thighs in half to make 8 pieces.

  8. Season generously with salt, Hexa's white pepper, and mushroom powder.

  9. Toss to coat well. Set aside.

  10. Sear the Chicken

  11. In a skillet over medium heat, heat olive oil and 2 TBSP butter.

  12. Add chicken (in batches if needed to avoid crowding).

  13. Once golden on the bottom, add 1 TBSP butter.

  14. Tilt the pan and baste the chicken with the melted butter.

  15. Cook for 1 minute more, then remove from heat and transfer to a plate.

  16. Cook the Mushrooms and Sauce

  17. Discard excess fat, leaving just enough in the skillet for sautéing.

  18. Add mushrooms and 1 TBSP butter. Sauté and scrape up browned bits.

  19. Cook until mushrooms caramelize.

  20. Add onions, season with salt and white pepper, and sauté.

  21. Stir in flour and 1 TBSP butter. Cook until fully incorporated.

  22. Strain the simple water stock into the skillet, discarding solids.

  23. Stir to combine and deglaze.

  24. Add cream, chicken, and any juices from the resting plate.

  25. Simmer until the sauce slightly thickens and coats the back of a spoon.

  26. Taste and adjust seasoning.

  27. To Serve

  28. Remove from heat and transfer to serving plates.

  29. Garnish with thyme and tarragon.

  30. Serve immediately.


Succulent...

Recipe Video:




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