Poulet à la Crème

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Poulet à la Crème (Wendy Goodfriend)

"Chicken in a cream sauce is a specialty of the town where I was born, Bourg-en-Bresse. My mother’s simple recipe included a whole cut-up chicken with water, a dash of flour, and a bit of cream to finish. I have added white wine and mushrooms to make the dish a bit more sophisticated, and used chicken thighs, which are the best part of the chicken (1 1/2 thighs per person should be a generous serving for a main course). A sprinkling of chopped tarragon at the end makes it more special, but it is optional. I am not sure my mother would approve of my changes, but this is easy, fast, and good. Most of the time, my mother served hers with rice pilaf." --Jacques Pépin

Recipe: Poulet à la Crème

Serves 4

  • 2 tablespoons unsalted butter
  • 6 chicken thighs (about 3 pounds), skin removed(about 2 1/2 pounds skinned)
  • 8 mushrooms (about 6 ounces), washed and sliced
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 1/4 cup water
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • 1 tablespoon coarsely chopped
  • fresh tarragon (optional)
  1. Melt the butter in a large saucepan. Add the chicken thighs to the pan in one layer and brown over high
    heat for about 2 1/2 minutes on each side.
  2. Add the mushrooms to the pan and sprinkle on the flour. Turn the chicken pieces with tongs so the flour is dispersed evenly. Stir in the wine and water and mix well. Bring to a boil and add the salt and pepper. Cover, reduce the heat, and cook gently for 25 minutes.
  3. Add the cream, bring to a boil, and boil, uncovered, for about 1 minute.
  4. Serve sprinkled with the chopped tarragon, if desired.

Recipes from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.