Chicken in a French Creamy Sauce

So simple, put everything in one pot and cook!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Prep: 10 min Cook: 30 min

Ingredients

Chicken thighs on the bone 4
Carrot (medium) 1
Onion 1/2
Chestnut mushrooms 8
Lemon 1/4
Salt & pepper as required
White wine 150ml
Water 150ml
Single cream 100ml
Plain flour & olive oil paste as required

Method

1
Here are all the ingredients.
2
Trim off the excess skin from the chicken and season with salt & pepper. You can keep or remove the bones, as you like.
3
Put some vegetable oil in a large frying pan and fry the chicken pieces, skin side down. Add the coarsely chopped carrots and onion and cook on a medium heat for 5 minutes.
4
Turn over the chicken pieces and add the chopped mushrooms. Mix well.
5
After 3 minutes, add the white wine and burn off the alcohol. Add the water and season with salt & pepper. Put the lid on.
6
Cook on a medium-high heat for 20-25 minutes.
7
Remove the chicken and vegetables onto a plate, and keep aside. Now make the sauce - pour the cream and lemon juice into the pan and stir well.
8
Taste the sauce and adjust to taste. Now add the flour and olive oil paste a bit at a time and stir to create a creamy sauce.
9
Don't overcook the sauce, it just needs to start getting creamy. Now add the chicken and vegetables back into the sauce.
10
In France, this dish is eaten with buttered rice. Now serve onto a dish and garnish with finely chopped parsley. Enjoy!

Tips & Note

You might think a cream sauce might be too heavy, but the sharpness of the lemon counteracts that, so you must add lemon juice.

Chicken in a French Creamy Sauce

So simple, put everything in one pot and cook!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Prep: 10 min

Cook: 30 min

Ingredients

Chicken thighs on the bone 4
Carrot (medium) 1
Onion 1/2
Chestnut mushrooms 8
Lemon 1/4
Salt & pepper as required
White wine 150ml
Water 150ml
Single cream 100ml
Plain flour & olive oil paste as required

Chicken in a French Creamy Sauce

Recipe ID :1243 Posted on 10 NOV 2015

Serves 2

Prep 10min
Cook 30min
views 1,141
printed 58

saved 4

So simple, put everything in one pot and cook!

Share

Ingredients

Print Ingredients Email Ingredients
4
1
1/2
8
1/4
as required
150ml
150ml
100ml
as required

Method

Prep
10min
Cook
30min
1
Here are all the ingredients.
2
Trim off the excess skin from the chicken and season with salt & pepper. You can keep or remove the bones, as you like.
3
Put some vegetable oil in a large frying pan and fry the chicken pieces, skin side down. Add the coarsely chopped carrots and onion and cook on a medium heat for 5 minutes.
4
Turn over the chicken pieces and add the chopped mushrooms. Mix well.
5
After 3 minutes, add the white wine and burn off the alcohol. Add the water and season with salt & pepper. Put the lid on.
6
Cook on a medium-high heat for 20-25 minutes.
7
Remove the chicken and vegetables onto a plate, and keep aside. Now make the sauce - pour the cream and lemon juice into the pan and stir well.
8
Taste the sauce and adjust to taste. Now add the flour and olive oil paste a bit at a time and stir to create a creamy sauce.
9
Don't overcook the sauce, it just needs to start getting creamy. Now add the chicken and vegetables back into the sauce.
10
In France, this dish is eaten with buttered rice. Now serve onto a dish and garnish with finely chopped parsley. Enjoy!

Tips & Note

You might think a cream sauce might be too heavy, but the sharpness of the lemon counteracts that, so you must add lemon juice.

HOME
KitchenCIB
I’ve got 177 recipes!

KITCHENCIB
Step into my kitchen!
This is usually made by deep frying or grilling, but steaming is healthier...and it works!
Aubergine (large), Vegetable oil, Miso (red), Mirin, Sugar, Sake (or white wine), Sesame seeds
HOME
A lovely crunchy toast softened with honey.
Sliced bread, Butter, Crushed sesame seeds, Honey, Black sesame seeds
HOME
A traditional Japanese sweet.
Dumpling:, Refined rice flour (shiratamako), Top grade rice flour (jyoshinko), Warm water, Sauce:, Soy sauce, Golden syrup, Potato starch or cornflour, Water
HOME
It's great fun to make and to eat - kids love this recipe!
Prawns, ready to eat peeled, White sliced bread, medium thick, Egg, hard boiled, Onion, Mayonnaise, Salt & pepper, Vegetable oil
HOME
If you have any roast chicken left over, use it to make this wonderful warming soup!
Barbecue chicken (shop bought), Onion (small), Carrot (small), Tofu, Egg, Water, Salt, Sake, Soy sauce, Pepper, Chicken stock granules, Frozen prawns, Frozen green peas, Potato starch in water, Vinegar, Spring onion
HOME
You get a lovely sourness from the pickled plum!
Chicken breast fillet, Celery, Spring onions, Ginger, Vegetable oil, Flavouring:, Salt & pepper, Sake, Sesame oil, Potato starch, Seasonings:, Pickled plums (umeboshi), Sugar, Vinegar, Water
HOME

Similar Recipe

Adding lots of delicious mushrooms into my creamy chicken dish made it so deep and flavourful.
Chicken thighs or breast fillets, Salt & pepper, Onion (medium), Carrots (medium), Mushrooms, Olive oil, Butter, White wine, Chicken stock, Double cream, Beurre manie (flour & butter)
So easy to make this lovely French home recipe.
Chicken thighs or breast fillets, Onion (medium), Carrot (medium), Olive oil, Salt & pepper, Garlic, Chicken stock, Double cream, White wine, Beurre manie (butter & flour), Parsley
Burratina
HOME
A really deep sauce full of mushroom flavour.
Chicken breast fillet, Salt & pepper, Olive oil, Garlic, Shallot, Mushrooms, Chicken stock, Double cream, Parsley (optional)
Alex D
HOME
A great new idea for using lots of fresh cream and wholegrain mustard.
Chicken thighs, Salt & pepper, Sauce:, Onion, Garlic, White wine, Chicken stock, Single cream, Wholegrain mustard, Fresh parsley
Tobuchan
HOME
This dish came about when a Frenchman discovered the joy of a thin escalope of chicken cooked with a lemon sauce.
Chicken breast fillets, Flour, Eggs, Salt & pepper, Lemon sauce:, Lemon, Parsley, Butter, White wine, Chicken stock
Use leftover roast chicken or any other roast meat to make this wonderful and warming gratin.
New potatoes, Roast chicken, Onion, Mushrooms, Butter, Flour, Milk, Stock granules, Marmite, Salt & pepper, Cheese

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME