Comfort Food
This is definitely a comfort food dish. To me, it’s like a warm crackling fire, comfy couch, and a favorite blanket. After a long cold day, I like to make Poulet à la Crème après-ski, with basic rice pilaf and crisp green salad with a light vinaigrette. Pair this dish with a Viognier, which has a lush, soft character and a bone-dry finish. The Viognier grape has a slightly higher alcohol content which perfectly compliments the rich sauce. As chefs, this is something we whip up for ourselves because it is quick and gratifying.
To really enjoy Poulet à la Crème, get a fresh European Artisan-style bread for dipping in the sauce.
Mise en Place. First, cut up all the vegetables.
Season the chicken thighs on both sides
Heat the oil over medium-high heat till almost smoking in a large saute pan.
Add the chicken to the hot oil and let cook until quickly browned.
Once the chicken is browned on both sides, remove and reserve for later.
If there isn’t enough oil/butter leftover in the dish, add a tablespoon more. To this, add the mushrooms and cook until well browned. Remove and save with browned chicken.
Add the remaining vegetables. Once the vegetables are par-cooked, add the flour and cook for 2 minutes more. Finally, deglaze with white wine and cook the wine down till it is almost evaporated.
Return the mushrooms, chicken to the pan, add the stock and the sachet of herbs. Cover with the lid slightly ajar and simmer until done about 20-30 minutes.
Add the heavy cream and bring it back to a simmer. Finally, add the thickening agent, if needed (Cornstarch mixed with cold water). Enjoy Poulet à la Crème over broad noodles or simple white rice.
Poulet à la Crème
Ingredients
- 3-4 lbs chicken thighs, skinless with bones in (optional)
- 2 tbsp butter unsalted
- 2 tbsp oil
- 1/2 onion, white julienned (I used red on this day, it's not that important)
- 3 stalks of celery, diced
- 1/3 whole leek, sliced in half, cleaned, and chopped
- 2 cloves garlic, peeled and minced
- 8-10 oz crimini mushrooms, cleaned and sliced
- 2 tablespoon flour, all-purpose
- 1½ cups Viognier or other dry white wine
- 2½ cups chicken stock
- 1½ cups heavy cream
- To taste salt and ground white pepper to taste
- 1 sachet For the Sachet - use a bit of cheesecloth tied up with butcher's twine and include the following: (5 peppercorns, crushed; 3 sprigs thyme; 1 bay leaf)
- 3 stems each of Herb Garnish: (parsley, chive, and tarragon, finely chopped)
Instructions
Prepare the Vegetables
- Wash, trim, and roughly chop the onions, leeks, garlic, and mushrooms. Reserve
Prepare the Chicken
- Trim the chicken thighs of any excess fat. Season both sides of the chicken with salt and pepper.
- Heat the pan with 2 tbsp of oil over medium-high heat.
- Add the chicken and sear until browned on both sides, then remove and reserve.
- If needed (and some butter or oil if necessary), add the mushrooms to the pan, and cook until well browned.
Cook the Vegetables
- Next, add onion, celery, leek, and garlic, then saute vegetables until tender.
- Stir in the flour and cook for 1-2 minutes more.
- Deglaze with white wine.
Put the Chicken Back In
- Once the wine has almost cooked out, return the chicken and add the cream along with the sachet of herbs. Bring back to a simmer and place a lid on top slightly off-center.
- Cook the chicken until done, testing with a meat thermometer. The chicken should be around (165°F or 74°C) and very tender to the touch.
- Remove the sachet of herbs and discard.
- If the sauce is too thin, thicken with a little cornstarch (1 tsp or more mixed with ⅛ cup water).
- Add the remaining garnish herbs and serve over cooked white rice.
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