Les cuisses de poulet, crême et champignons

Name: Les cuisses de poulet, crême et champignons (Chicken drumsticks in mushroom sauce)
Yield: Serves 4
Cuisine: French
Ingredients: 300 g chestnut (or similar) mushrooms, coarsely choppedpinch of grated nutmeg; knob of butter; salt and pepper; duck or goose fat (or butter); 8 tbsp milk; 8 tbsp grated Parmesan cheese; 4 heaped tbsp crème fraîche; 4 chicken thighs with drumsticks, or 8 without; 300 ml dry white wine; flour, for dusting; 2 large shallots, thinly sliced

Chicken drumsticks in mushroom sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

Magrets & Mushrooms

By Jeanne Strang

Published 2024

About

Or alternatively you may like the slightly more ambitious version.

Ingredients

8 tbsp milk
4 heaped tbsp crème fraîche
8 tbsp

Europe
France
Stew
Lunch
South-West France
Mediterranean

Method

In a small saucepan, stir the milk into the crème fraîche, then add the Parmesan. Mix well until you have a sticky paste. Melt and blend it over a low heat until you have a creamy sauce of good consistency.

Preheat the oven to 180C/350F/gas mark 4. In a heavy frying pan, melt t