French Poulet a la Creme
Learn how to make poulet a la creme! This baked French dish features chicken thighs, mushrooms, creamy sauce and tarragon cheese gratin.
Servings: 6
Calories: 466kcal
Equipment
- Large Skillet
- measuring cups
- measuring spoons
- Spatula or Wooden Spoon
- French knife
- tongs
- cheese grater
- Casserole dish
Ingredients
- 4 tbsp Unsalted Butter
- 12 Skinless Chicken Thighs
- 12 oz Mushrooms sliced
- 3 tbsp All Purpose Flour
- 1 cup Dry White Wine
- 1/2 cup Water
- 1 1/2 tsp Kosher Salt
- 1 1/2 tsp Black Pepper
- 1 cup Whipping Cream
- 2 tbsp Fresh Tarragon chopped
- 1/2 cup Gruyere shredded
Instructions
- Melt butter in a large nonstick saucepan. Add the chicken thighs to the pan in one layer and brown over high heat for 2 minutes on each side.
- Add the mushrooms and sprinkle over the flour. Turn the chicken pieces with tongs so the flour is dispersed evenly. Stir in the wine and water and mix well. Bring to a boil and add the salt and pepper. Cover, reduce the heat, and cook gently for 25 minutes.
- Add the cream, bring to a boil, boil uncovered for 1 minute.
- Preheat broiler to 400 F.
- Transfer Poulet a la creme to a large casserole dish.
- Sprinkle with shredded cheese. Transfer casserole dish into the oven under a hot broiler for 1-2 minutes until cheese has melted.
- Serve garnished with chopped tarragon alongside rice, roasted potatoes or sourdough bread slices.
Nutrition
Calories: 466kcal | Carbohydrates: 7.2g | Protein: 43.6g | Fat: 29g | Saturated Fat: 13.5g | Cholesterol: 212mg | Sodium: 1379mg | Potassium: 277mg | Fiber: 0.9g | Sugar: 1.4g | Calcium: 120mg | Iron: 4mg
