I was mistaken. This dish is entirely too easy to make, and amazingly delicious. I’ll give you a brief rundown of how I made mine.
Salt and pepper four skin-on chicken breasts and four thighs.Melt an entire stick of butter in a large skillet.
Brown the chicken, skin side down first, being careful not to burn the butter.Turn the chicken, and add one large onion, roughly chopped, four cloves of garlic, smashed, some mushrooms (if you’re not allergic, like I am) and a bouquet garni (mine had chives, sage, and oregano, because that’s what is still alive in my garden).Brown the chicken on the second side, then remove to a pan while you make the sauce. If there is too much butter left in the pan, spoon it out. Deglaze the pan with a glass of white wine, scraping up all the brown bits.Let the wine cook down for a moment, then return the chicken to the pan and pour in the entire quart of heavy cream.Cover and let simmer at least 30 minutes, or until your chicken is cooked through (mine took closer to an hour).
Remove the chicken and add the juice of a small lemon to the pan. Let the sauce simmer and reduce until it thickens slightly (and I mean, slightly. I couldn’t get much reduction at all. And, really, at this point, you don’t care, it smells so good you’ll be tempted to just stick your face in the pan and lap it up).
Serve the chicken up with rice (if you have it, if not, just tear the bone out of it, as my husband would say). Drizzle the chicken with the sauce, or do like I did and serve a dish of the sauce on the side and dunk your chicken bits as you pull them off the bone.All I can say is “wow”. This was crazy good, although I don’t think I can make it often or I may start to look like Peter Mayle. If you’re not on a diet, give this a try, and feel just a little bit French while you’re wandering around the kitchen finishing the rest of the bottle of wine...oh wait, maybe that’s just me....
Jo will be hosting the roundup for French Lessons. Check back after November 8th to see the roundup!
Anyway, just a small note, I would recommend eating this straight out of the pan. It is pretty decent reheated, but you know how cream sauces can get kind of nasty and separated. It was definitely better the first night. Bon Appetit!
Because I am such a bad influence on Ginny, she felt compelled to make this dish, too, and sent me a picture of her results!She also made a lovely cauliflower gratin she found on the same site where I got the chicken recipe.