Poulet A La Creme

Poulet A La Creme

Poulet A La Creme

  • Servings: 4-6
  • Difficulty: Easy
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I came across this recipe in an older cookbook by the renowned chef Jacques Pepin and although it looks very pedestrian the final outcome with it’s wonderful flavour profile will have your guests coming back for more.

Cooks note: I served this one with a Rice Pilaf however it would go equally as well with some Egg Noodles.

Here’s how we do this one.

Shopping list:

  • 8 Skin on Bone in Chicken Thighs 
  • 6 large Mushrooms – sliced
  • 1/4 cup Butter
  • 4 tablespoons Flour
  • 1/2 cup dry White Wine
  • 1/4 cup Water
  • 1/2 cup heavy Cream
  • Salt and Pepper to taste
  • Chopped Tarragon or Parsley (optional)

Putting it all together:

  1. Melt the butter in a large saucepan. Add the chicken thighs to the pan and brown over high heat for about 2 1/2 minutes on each side.
  2. Add the mushrooms to the pan and sprinkle on the flour. turn the chicken over using tongs so the flour is evenly dispersed. Stir in the wine and water and mix well. Bring to a boil, add the salt and pepper and simmer covered for 25 minutes.
  3. Add the cream, bring to a boil, and boil, uncovered for about 1 minute.
  4. Serve sprinkled with the tarragon or parsley if desired.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit

Chicken A La King

Chicken A La King

When I think of classic Diner dishes I think of Meatloaf, Burgers, French Fries, Onion Rings and of course the oft ill thought of “Blue Plate Special” but there is another very simple recipe that has seen a bit of a resurgence lately and the one I am referring to is Chicken A L King.

The little bit of culinary history that I know about this dish is that it started as a way for restaurants to use up left over chicken and thus (did I really use the word THUS?) lower the wastage of food and to add more dollars to their bottom line. It doesn’t hurt that this dish is also easy to make and oh so good.

The other thing I like about this particular recipe is it is inexpensive to make. If you use generic ingredients, except for the chicken, then you can feed a family of four for around $20.00 and in today’s economy that’s not half bad. Oh and although this looks “prep heavy” it’s not really.

So here’s my take on a classic Diner dish……..

Ingredients:

         Two medium sized boneless skinless chicken breasts or six boneless skinless chicken thighs – diced

          One package extra broad egg noodles

         One package frozen peas and carrots

         2 Tins mushroom pieces

         1 ½ cups Chicken stock

         ¼ cup All Purpose flour

         3 Tablespoons butter

         1 Teaspoon granulated garlic or two chopped garlic cloves

         1 Teaspoon White pepper

         1 ½ Tablespoons Tarragon

         Pinch of salt

         3 Tablespoons Olive oil

         ¼ Cup heavy cream (35% whipping cream)

 

Method:

         Bring a large pot of water to a rolling simmer

         In a large mixing bowl place the chicken and the herbs and spices and mix well

         Add the oil to a large fry pan and add the chicken in batches removing with a slotted spoon when done

         Add the butter and when melted whisk in the flour and make a blonde roux

         Add in the Chicken stock and whisk until you get the consistency you like

         Add the frozen peas and carrots and the mushrooms and simmer for approximately four minutes

         Add the chicken and the heavy cream and bring to a boil

         Cover and turn the heat down to low

         Bring the pasta water to a boil, add the pasta and cook according to the package instructions

         Drain the pasta, plate and top with the Chicken mixture

 

You can serve this dish with pasta, as I like to, or with rice and if you get really ambitious you can use fresh baked biscuits.

So there you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time…….

Bon Appetit