Poulet A La Creme Chicken In Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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When I was 14, Mom and Dad sent me on a 30 day whirlwind trip of Europe. My favorite meal of the whole trip was a delicately curried creamed chicken in a French Bistro. I dreamed of that chicken and this is the recipe my Mom made from my description. Ingredients:
8 pieces of chicken (broiler-fryer) |
3 tablespoons of unsalted butter |
2 cups of thinly sliced onion |
1/2 teaspoon of salt |
1/4 teaspoon of white pepper |
3/4 teaspoon of good curry powder (fresh) |
1/4 teaspoon of smoky paprika |
1/2 cup of dry white wine |
3 cups of whipping cream |
salt and pepper |
1 teaspoon lemon juice |
fresh parsley |
Directions:
1. In a heavy skillet saute chicken in butter over medium low heat for four to five minutes.
2. DO NOT BROWN.
3. Remove chicken.
4. Stir onions into skillet, cover and cook slowly for five minutes.
5. DO NOT BROWN
6. Return chicken to skillet; cook slowly for 5 minutes.
7. DO NOT BROWN
8. Turn once only.
9. Add salt, pepper, curry powder, paprika and wine.
10. Turn up the heat and cook until it nearly evaporates.
11. Place 2 1/2 cups of cream into a small saucepan; bring to a slow boil.
12. Pour hot cream into skillet and simmer very gently with chicken for 25 minutes.
13. Remove chicken to platter; keep warm.
14. Skim fat off the sauce in skillet. Boil rapidly stirring until it will coat a spoon.
15. Add a few drops of lemon juice to taste and more salt and pepper if needed.
16. Smooth out the sauce with extra whip cream if needed.
17. Pour over chicken in serving dish and garnish with parsley.
18. With a tough chicken, it takes a long slow cook. These days I use boneless skinless chicken breasts and reduce the cooking time by almost half. It is wonderful served with roasted potatoes and peas. The curry sauce is rich and lightly seasoned.
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