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Poulet a la Creme - Warning this dish will become something that can make your reputation as a cook. The recipe is variable to your taste and yearned for after a cold day on the slopes.
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Poulet à la Crème

Don't overthink this dish. Eventually, you will get a feel for it and be able to crank this out without having to resort to a recipe. With a little practice, it will be as easy as making a grilled cheese sandwich. Feel free to add or subtract things you like. Blanched carrots, green peas, pimento pepper strips, sautéed wild mushrooms, cooked wild rice, or cooked broad egg noodles come to mind. In time and with practice, this should become one of your heavy hitters for wintertime entertaining.
Course Comfort Food, Main
Cuisine French
Prep Time 1 hour
Author David of Sunset & Sewanee

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.