0 0
Chicken In Cream Sauce Volaille A La Crme

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
5 tablespoons butter
4 lbs chicken, cut into 8 pieces
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups white pearl onions, peeled
1 cup white mushroom, cleaned with bottoms trimmed
1 shallot, thinly sliced
1 teaspoon granulated sugar
1 cup dry white wine
1/2 cup chicken stock

Nutritional information

1069.3
Calories
763 g
Calories From Fat
84.8 g
Total Fat
37.5 g
Saturated Fat
361.5 mg
Cholesterol
649.9 mg
Sodium
8.8 g
Carbs
0.7 g
Dietary Fiber
3.1 g
Sugars
59.3 g
Protein
376 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chicken In Cream Sauce Volaille A La Crme

Features:
  • Gluten Free
Cuisine:

This chicken in cream sauce recipe, famously known as volaille a la crme in the Bresse region, is delicious in its simplicity. Brown high-quality chicken in butter and then simmer it in a cream sauce. Thats all there is to it! Another recipe found on about.com for ZWT, French region.

  • 75 min
  • Serves 6
  • Easy

Ingredients

Directions

Share

Chicken in Cream Sauce Volaille a La Crme, This chicken in cream sauce recipe, famously known as volaille a la crme in the Bresse region, is delicious in its simplicity. Brown high-quality chicken in butter and then simmer it in a cream sauce. Thats all there is to it! Another recipe found on about.com for ZWT, French region., Wow, decadent!!!! Enjoyed this very much, a fabulous meal for not too much effort. I did use boneless chicken fillets which I chopped up, preferring it that way. I sliced most of the mushrooms and left just a few whole, served those to my husband, since I’m not a great mushroom lover. I had Creme Fraiche, but I did use dried thyme. All in all, fabulous! Definitely a keeper. Made for ZWT 8, thank you, diner!


Discover ground-breaking new supplements!    SHOP & SAVE


 

Steps

1
Done

Season the Chicken With the Salt and Pepper. in a Large Dutch Oven Over High Heat, Saut the Chicken in the Butter, Turning Once, Until It Is Brown. the Process Will Take About 3-4 Minutes For Each Side. Transfer the Chicken to a Plate and Cover With Foil to Keep Warm.

2
Done

Turn the Heat to Medium and Saut the Onions For 5 Minutes. Add the Mushrooms, Shallots, and Sugar to the Pan. Saut the Mixture For 6-8 Minutes, Until the Shallots Turn Soft and the Mixture Is Caramelized. Transfer the Vegetables to a Plate and Cover With Foil to Keep Warm.

3
Done

Turn the Heat to High, and Deglaze the Dutch Oven by Bring the White Wine to a Simmer, Scraping the Browned Bits from the Bottom of the Pan. Add the Chicken Stock, Browned Chicken, and Thyme to the Wine, Cover, and Lower the Heat to Low-Medium. Braise the Chicken For 10 Minutes.

4
Done

Turn the Heat to Medium High, Add the Crme Fraiche to the Dutch Oven, and Simmer, Uncovered, For an Additional 10 Minutes. the Dish Is Ready When the Sauce Has Reduced and Thickened and the Chicken Is Cooked Through. Serve It Hot With the Caramelized Vegetable Garnish.

Avatar Of Jeffrey Macdonald

Jeffrey Macdonald

Culinary artist infusing her dishes with creativity and a touch of whimsy.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Featured Image
previous
Crispy Fried Mozzarella Sticks – Tibs Style
Ultimate Irresistible Brownies
next
Ultimate Irresistible Brownies
Featured Image
previous
Crispy Fried Mozzarella Sticks – Tibs Style
Ultimate Irresistible Brownies
next
Ultimate Irresistible Brownies

Add Your Comment

seventeen − seven =