Chicken from Bresse with cream sauce

Chicken from Bresse with cream sauce

 

Cooking time

1 h

Servings

6-8

The complexity of cooking

Average

INGREDIENTS

• 1 chicken giblets, weighing about 1.5 kg


• 100 g butter


• 1 large onion


• 10 large mushrooms


• 2 cloves garlic


• 1 cup dry white wine


• 1 L 20% fat cream


• 1 bouquet garni


• salt


• freshly ground black pepper

COOKING METHOD

Cut chicken into portions. In a large skillet fan the butter. Put into it the pieces of poultry, salt and pepper to taste. Cut the onion into 4 pieces. Mushrooms, wipe with a cloth to remove coarse legs, hats, cut into quarters. Put the mushrooms in a frying pan. Crush the garlic and chop, add the scallops. Put the pan over high heat and cook chicken until pieces are not flushed, about 5 minutes. on each side. Pour in the white wine, put the bouquet garni, bring to a boil, reduce heat to medium, cook for 2-3 minutes. and add the cream. Cover and simmer for 30 minutes. Then remove from the pan chicken. The sauce chop the blender. Check whether there is enough salt and pepper. Arrange the chicken pieces on the heated soup plates and pour sauce.

Chicken from Bresse with cream sauce