Poulet Crème Champignons Classique
A delightful dish featuring tender chicken pieces, earthy mushrooms, and a rich cream sauce, perfect for family dinners or impressing guests.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
- Diet: Non-Vegetarian
Ingredients
- 1.5 kg chicken, cut into pieces
- 500 g fresh Paris mushrooms, sliced
- 2 shallots, chopped
- 2 cloves garlic, minced
- 400 ml fresh cream
- 200 ml dry white wine
- 50 g butter
- 1 chicken bouillon cube
- 1 bunch fresh parsley, chopped
- 1 sprig thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat until it’s bubbling.
- Add the chopped shallots and minced garlic, sauté until translucent, about 3-4 minutes.
- Brown the chicken pieces until browned on all sides, about 8-10 minutes.
- Cook the sliced mushrooms for 5 minutes until they soften.
- Pour in the dry white wine, letting it simmer briefly to reduce.
- Stir in the fresh cream, thyme, bay leaf, salt, pepper, and the chicken bouillon cube; bring to a boil, then reduce heat.
- Cover and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
- Stir in the chopped parsley just before serving.
- Enjoy hot with rice or crusty bread.
Notes
Fresh cream enhances the sauce’s richness but substitute with half-and-half for a lighter version. Use chicken thighs for a juicier dish.