LOCATION: Recipes >> Poultry >> Creme 01
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Creme 01
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POULET A LA CREME (serves 4-6)
Joints from a whole chicken, skin and bones removed (or 6 breasts)
1 large onion, finely chopped
2 cloves garlic, minced
5 rashers smoked streaky bacon, chopped
sachet bouquet garni (or 1/2 tsp of bouquet garni herbs)
1/3 pint dry white wine
1/2 pint single cream
2 egg yolks
butter for frying
Melt some butter in a large, deep pan, and brown the chicken pieces
in batches. Using the same fat, fry the bacon pieces for a minute
or two, then add the onion, garlic and bouquet garni and saute
until the onion is soft. Put the chicken pieces back into the pan,
and add the wine. Simmer gently for 20-25 minutes with lid on.
Remove the chicken pieces and keep them warm. Boil the wine mixture
rapidly until it is reduced to about 1/3 of the original liquid
volume. Mix the egg yolks in with the cream. Turn the heat down,
add the cream, and stir constantly until it thickens. Add the
chicken pieces. Do not let the cream mixture boil or it curdles.
Serve with sauce poured over the chicken and garnish.
This isn't a dish for the dieter or if you're watching your
cholesterol. It's very easy to do, and tastes magnificent. You do
need to serve it with colourful accompaniments, though.
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