Ingredients
- Whole chicken cut into pieces ( bone in chicken thighs)
- salt and black pepper
- 2 tbsp butter (real butter no margarine)
- 1tbsp olive oil
- 2 shallots finely chopped
- 1 leek finely chopped
- 1 c.of fresh sliced mushrooms
- 1c. of bone chicken stock
- 1c. of heavy cream
- 1 tbsp flour
- 1 splash of white wine
- Fresh parsley or chives chopped
- 1 lemon just a generous squeeze
- 1 tbsp thyme
Instructions
1. Season the chicken
pat the chicken dry and season generously with salt and pepper.Julia always said ” Dry your chicken or it won’t brown”
2 Brown the chicken
in a heavy skillet , melt the butter with the olive oil add the chicken pieces and brown on all sides until golden.
3 Add Aromatics
Remove the chicken and set aside add the diced shallots , and mushrooms remember dont crowed the mushrooms or they won’t cook properly.Saute until soft and lightly browned.
4 Build the sauce base
Sprinkle in the flour and stir- this helps thicken the sauce. Add the bone both, and white wine stirring to dissolve any brown bits on the bottom of the pan ( this is a French technique called deglazeing)
5 Simmer
Return the chicken to the skillet ,cover and simmer gently for about 30 minutes or until tender
6 Add the cream
Reduce the heat and slowly stir in the heavy cream simmer uncovered for 5- 7 minutes until the sauce becomes silky and thick .
7Finish with fresh herbs & lemon
Add a squeeze of lemon and sprinkle fresh parsley or chives on top.
8. Serve over rice , eggnoodles, or garlic mashed potatoes, so that creamy sauce can shine.
A French feast made with love
As I stir, simmer, and taste tonight.
I’m carrying Julia’s spirit with me cooking poulet a la creme for the first time feels like stepping into French culinary history – but doing it in my own way, for my own family, with my own heart.
May this dish be as rich in memory as it is in flavor.
Here’s to fearless cooking, French comfort,and a kitchen full of warmth.
Bon appetite- and thank you Julia
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