Poularde à la Crème

Name: Poularde à la Crème
Cuisine: French
Ingredients: 2 tablespoons peanut oil; ½ cup dry white wine; Butter; ½ cup chicken stock; Salt and pepper to season; 2 (3-4 pound) chickens, cut up; 1 leek, leave whole; 2 cups sliced mushrooms; 3 egg yolks; 1 cup crème fraîche, or whipping cream; 2 teaspoons lemon juice; Dash of sugar; Minced parsley; 1 bay leaf; 3 sprigs parsley; 6 carrots; 6 small onions, leave whole

Chicken in Cream Sauce

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

2 (3-4 pound) chickens, cut up
Salt and pepper to season
Butter

Europe
France
Franche-Comte
Main course
Gluten-free
Mediterranean

Method

Use only the meaty pieces of the chickens. (Cook the bony pieces to make broth and then remove the meat from the bones and make some chicken salad, or combine with some crab or shrimp in a cream sauce and serve on rice for another meal.)
Sprinkle chicken pieces with salt and pepper to season. Heat ⅛