Chicken A La Creme Recipes

Steps:

• Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
• Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
• Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
• Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
• Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
• Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.

Steps:

• Melt half of the butter in a large skillet over medium-high heat. Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes. Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
• Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through. Best when served with fresh French bread for dipping.

Steps:

• Melt half of the butter in skillet.
• Season chicken with salt, garlic powder and pepper.
• Cook in butter until golden on all sides, about 10 minutes.
• Add the remaining butter and cook for 5 more minutes.
• Pour cream into skillet, and simmer for 5 minutes, stirring occasionally,
• Cook until chicken is done.
• If needed, add a tablespoon of cornstarch to thicken up the sauce.
• Add more garlic and pepper to sauce if needed.

Steps:

• In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
• Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
• Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
• Yield: 4 to 6 servings

Steps:

• Melt half of the butter in a large skillet over medium-high heat.
• Season chicken tenders with salt and pepper, and saute them in butter until golden on all sides, about 10 minutes.
• Add the remaining butter, reduce heat to medium, and cook for 5 more minutes.
• Pour the heavy cream into the skillet, and simmer gently for 5 minutes, stirring occasionally, until the sauce has thickened and chicken is cooked through.
• Serve with fresh crusty French bread for sopping up the sauce.

Steps:

• Set the chicken in a large, deep pot. Add the chicken stock, then add enough water to cover the chicken completely. Heat over high until the temperature of the cooking liquid reaches 160 degrees and is hot enough to steam. Cook the chicken until the inner thighs reach a temperature of 145 degrees, 30 to 40 minutes, monitoring the temperature and reducing the heat as needed throughout the cooking process to make sure the liquid stays under a simmer. Remove chicken from liquid and let rest until cool enough to handle, about 15 minutes.
• While chicken rests, start the sauce: In a medium saucepan, whisk the butter and flour over low heat until the mixture melts into a thick, pale roux, 2 to 3 minutes. Slowly add 3 cups of the hot chicken stock to the roux, whisking constantly over low heat, until roux and the liquid are emulsified. Bring to a simmer and cook, whisking occasionally, until the mixture is reduced to 2 cups, about 15 minutes. (Let the remaining stock cool, then refrigerate or freeze for future use.)
• Meanwhile, remove the legs (they will not be fully cooked) and set them aside for another use (see Note). Carefully remove the skin from the chicken breasts, then, starting with the pointed end of each breast, separate the breasts from the breastbone, with your thumb if possible (or your knife if necessary), gently moving your thumb down the center bone that separates the two breasts on each side. Using a knife, ensure that you remove the rest of the breast meat (including the filets) from the bone without tearing; remove and discard any membranes from the surface of each breast. (The meat nearest the bone might still be slightly uncooked, but it will cook through in Step 6.)
• Whisk the cream into the sauce in the saucepan, and continue to cook at a simmer until the sauce is thick enough to coat the back of a spoon and has reduced to about 2 1/2 cups, another 15 to 20 minutes.
• Whisk in the mustard, then lemon juice. Season to taste with salt and pepper, then add the port, if using.
• Add the breasts to the sauce to reheat, basting them until fully cooked through, about 5 minutes. Transfer each breast to a warmed plate and slice thickly, if desired. Gently spoon the sauce over the breast to serve.