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Recipe : ** Chicken And Mushrooms In Cream Sauce

Chicken And Mushrooms In Cream Sauce
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Course:
Main Dish

Practical information

  • Prep time
    25 min
  • Cooking
    55 min
  • Ready in
    1 h 20
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Meat recipes
Tags:
chicken, chicken, cream, sauce

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 long branch tarragon or 1 sprig each thyme, rosemary, parsley
  • 1 bay leaf
  • 2 lrg egg yolks
  • 2 kg free-range chicken
  • 250 g small spring carrots
  • 250 g small onions
  • 250 g button mushrooms
  • 25 g butter
  • salt
  • black pepper
  • 150 ml white burgundy
  • 300 ml double cream

  • Recipe preparation steps

  • 1
    I made this one last night and was quite pleased with it, though the sauce turned out a bit thin.
  • 2
    I probably didn't cook the sauce long enough but I was afraid of curdling it, something I've been quite good at lately.
  • 3
    BTW, I couldn't find any white burgundy so I used white Zinfandel instead.
  • 4
    Wipe the chicken inside and out with a cloth wrung out in boiling water.
  • 5
    Cut into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts halved.
  • 6
    Scrape the carrots and peel the onions.
  • 7
    Wipe the mushrooms with a damp cloth and trim the stalks.
  • 8
    Melt the butter in a heavy iron cocotte [heavy frying pan or Dutch oven.
  • 9
    S.C.] over low heat and when foaming add the pieces of chicken, the carrots and onions, and the herbs tied together.
  • 10
    Season with salt and pepper, add the wine, cover and cook for 30 minutes, moving the ingredients around occasionally to prevent colouring.
  • 11
    When the carrots and onions are tender remove them with a slotted spoon, cover and keep hot over a pan of boiling water.
  • 12
    Slice the mushrooms finely, add to the pan, sprinkle with salt, cover and simmer for a further 20 minutes.
  • 13
    Beat the egg yolks into the cream and set aside.
  • 14
    Remove the chicken from the pan to a heated serving dish, place the vegetables around it in small groups, cover with foil and keep hot.
  • 15
    Using the back of a fork, work the meat residue from the bottom of the pan into the cooking juices.
  • 16
    Bring to boiling point, remove the herbs, and draw the pan from the heat.
  • 17
    Add a tablespoon of pan juices to the cream, stir well and return this mixture to the pan, stirring constantly until thick.
  • 18
    Pour immediately over the chicken and serve without delay.
  • 19
    The excellent sauce of this dish is best appreciated when accompanied by plain noodles or boiled rice.
  • Ready !