Poulet à la crème – chicken in creamy wine and garlic sauce Recipe
A homestyle French dish where pieces of chicken gently braise in a delicate sauce made with cream, white wine, and garlic. In France, dishes like this often appear at Sunday lunch because they’re hearty but don’t require standing over the stove all day. The sauce is smooth, creamy, and just begs for a piece of baguette to wipe the plate clean.
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
4
Ingredients
- chicken thighs can be bone-in and skin-on or boneless and skinless, as you prefer - 4 piece
- onion medium, thinly sliced - 1 piece
- garlic finely chopped - 3 cloves
- butter - 30 g
- oil for frying together with the butter - 1 tablespoon
- dry white wine - 120 ml
- chicken stock can be made from a stock cube, but slightly diluted - 150 ml
- 30% fat cream for the sauce - 200 ml
- Dijon mustard for a light heat - 1 teaspoon
- parsley finely chopped - 2 tablespoons
- salt for seasoning the meat and the sauce
- black pepper freshly ground, to taste
Main Ingredient:
chicken
Preparation
- Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper.
- In a large frying pan or wide pot, heat the butter with the oil over medium-high heat. Place the chicken pieces skin-side down (if using skin-on) and fry for 5–7 minutes, until the skin is golden. Turn over and fry for another 4–5 minutes, until the meat is lightly browned. Transfer the chicken to a plate.
- In the same pan, reduce the heat to medium. Add the onion and fry for 4–5 minutes, stirring often, until it softens and becomes slightly translucent but not browned. Add the garlic and fry for 1 more minute, until fragrant.
- Pour in the white wine, increase the heat, and cook for 2–3 minutes, scraping up the browned bits stuck to the bottom with a wooden spoon – they will add flavor.
- Add the stock, stir, and return the chicken pieces to the pan. Cover with a lid, reduce the heat to low, and simmer for 20 minutes, until the meat is tender and comes away from the bone easily.
- Pour in the cream and add the mustard. Gently stir so you don’t break up the chicken pieces. Cook uncovered over low heat for 5–7 minutes, until the sauce thickens slightly and becomes smooth.
- Taste the sauce and season with more salt and pepper if needed. Sprinkle everything with chopped parsley.
- Serve the hot chicken generously topped with the sauce, with rice, pasta, or potatoes.
Storage
In fridge:
3 days
Freezing:
Yes
Kurczaka w sosie przechowuj w lodówce w szczelnym pojemniku do 3 dni. Możesz też zamrozić do 2 miesięcy; rozmrażaj w lodówce i podgrzewaj powoli w garnku, dolewając odrobinę wody lub śmietanki, jeśli sos zbytnio zgęstnieje.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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