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Poulet à la Crème et aux Champignons
A classic French dish featuring tender chicken pieces simmered in a rich, creamy sauce with earthy mushrooms. This comforting and elegant meal is perfect for a weeknight dinner or a special occasion, often served with rice, pasta, or potatoes.
🧂 Ingrédients
- 600 g Boneless, skinless chicken breasts or thighs
- 2 tbsp Olive oil
- 2 tbsp Butter
- 400 g Mushrooms (such as cremini or button), sliced
- 2 Shallots, finely chopped
- 3 Garlic cloves, minced
- 3 tbsp All-purpose flour
- 125 ml Dry white wine (optional, but recommended)
- 250 ml Chicken broth
- 200 ml Heavy cream or crème fraîche
- 3 Fresh thyme sprigs
- 1 tbsp Dijon mustard (optional)
- to taste Salt
- to taste Freshly ground black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
👨🍳 Instructions
- 1
Cut the chicken into bite-sized pieces. Season generously with salt and pepper.
💡 Conseils de pro: Using chicken thighs will result in a more tender and flavorful dish. - 2
Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
💡 Conseils de pro: Do not overcrowd the pan; cook chicken in batches if necessary to ensure proper browning. - 3
Add the sliced mushrooms and chopped shallots to the same skillet. Cook, stirring occasionally, until the mushrooms are browned and have released their liquid, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Conseils de pro: Cooking mushrooms until browned concentrates their flavor. - 4
Sprinkle the flour over the mushrooms and shallots. Stir well and cook for 1 minute to form a roux.
💡 Conseils de pro: The flour will help thicken the sauce. - 5
If using, pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer and reduce by about half, about 2-3 minutes.
💡 Conseils de pro: Deglazing with wine adds depth of flavor. - 6
Pour in the chicken broth and stir to combine. Add the fresh thyme sprigs and Dijon mustard (if using). Bring the sauce to a simmer.
💡 Conseils de pro: Ensure all browned bits are scraped from the bottom of the pan. - 7
Return the browned chicken to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
💡 Conseils de pro: Simmering gently ensures the chicken stays moist. - 8
Stir in the heavy cream or crème fraîche. Cook for another 5 minutes, uncovered, until the sauce has thickened to your desired consistency. Remove the thyme sprigs.
💡 Conseils de pro: Do not boil the sauce vigorously after adding cream, as it can curdle. - 9
Season with salt and pepper to taste. Garnish with fresh chopped parsley before serving.
💡 Conseils de pro: This dish is excellent served with rice, pasta, mashed potatoes, or steamed vegetables.
💡 Conseils de pro
- ✓For an even richer sauce, you can use a combination of heavy cream and crème fraîche.
- ✓If you don't have white wine, you can omit it or substitute with a little more chicken broth.
- ✓Consider adding a splash of lemon juice at the end to brighten the flavors.
- ✓Other mushrooms like shiitake or oyster mushrooms can be used for a different flavor profile.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a tablespoon of chopped bacon or lardons at the beginning with the shallots for a smoky flavor.
- Incorporate a handful of spinach or peas in the last few minutes of cooking.
- For a touch of elegance, add a tablespoon of brandy or cognac along with the white wine.