Creamy Pan Fried Chicken

So easy to make this lovely French home recipe.

Recipe By: Burratina (https://cookbuzz.com/kitchen/342)
Serves 1 Prep: 10 min Cook: 25 min

Ingredients

Chicken thighs or breast fillets 2
Onion (medium) 1/2
Carrot (medium) 1
Olive oil 1 tbsp
Salt & pepper as required
Garlic 1 clove
Chicken stock 150ml
Double cream 30-40ml
White wine 50ml
Beurre manie (butter & flour) 1 tsp each
Parsley as required

Method

1
Remove the bones from the chicken thighs easily using both your thumbs, or cut off with a knife. Season the chicken with salt & pepper on both sides and keep aside for a few minutes.
2
Put the oil in a large frying pan and add the chicken on high heat, skin side down for 4-5 minutes before turning over. This will make the skin nice and crispy.
3
Add the sliced carrots and finely chopped onion and garlic. Fry with the chicken for 3 minutes.
4
Add the white wine and allow the alcohol to evaporate. Add the chicken stock and simmer for 15 minutes. Add the double cream and mix. Remove the chicken pieces to a plate.
5
Make the beurre manie - mix the flour and butter together in a bowl and add to the pan, this will be used to thicken the sauce. Return the chicken pieces to the pan.
6
Simmer for 5 minutes. It's ready when the sauce has reduced. Transfer to a serving dish and sprinkle with finely chopped parsley.

Tips & Note

This is a typical home recipe in France, so there are no particular rules. Adapt to your taste by adding any vegetables, if you like.

Creamy Pan Fried Chicken

So easy to make this lovely French home recipe.

Recipe By: Burratina (https://cookbuzz.com/kitchen/342)

Serves 1

Prep: 10 min

Cook: 25 min

Ingredients

Chicken thighs or breast fillets 2
Onion (medium) 1/2
Carrot (medium) 1
Olive oil 1 tbsp
Salt & pepper as required
Garlic 1 clove
Chicken stock 150ml
Double cream 30-40ml
White wine 50ml
Beurre manie (butter & flour) 1 tsp each
Parsley as required

Creamy Pan Fried Chicken

Recipe ID :2232 Posted on 05 DEC 2016

Serves 1

Prep 10min
Cook 25min
views 7,550
printed 5

saved 2

So easy to make this lovely French home recipe.

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Ingredients

Print Ingredients Email Ingredients
2
1/2
1
1 tbsp
as required
1 clove
150ml
30-40ml
50ml
1 tsp each
as required

Method

Prep
10min
Cook
25min
1
Remove the bones from the chicken thighs easily using both your thumbs, or cut off with a knife. Season the chicken with salt & pepper on both sides and keep aside for a few minutes.
2
Put the oil in a large frying pan and add the chicken on high heat, skin side down for 4-5 minutes before turning over. This will make the skin nice and crispy.
3
Add the sliced carrots and finely chopped onion and garlic. Fry with the chicken for 3 minutes.
4
Add the white wine and allow the alcohol to evaporate. Add the chicken stock and simmer for 15 minutes. Add the double cream and mix. Remove the chicken pieces to a plate.
5
Make the beurre manie - mix the flour and butter together in a bowl and add to the pan, this will be used to thicken the sauce. Return the chicken pieces to the pan.
6
Simmer for 5 minutes. It's ready when the sauce has reduced. Transfer to a serving dish and sprinkle with finely chopped parsley.

Tips & Note

This is a typical home recipe in France, so there are no particular rules. Adapt to your taste by adding any vegetables, if you like.

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