"Books are the quietest and most constant of friends; they are the most accessible and wisest of counselors, and the most patient of teachers." ~ Charles W. Eliot
"This is my invariable advice to people: Learn how to cook - try new recipes, learn from your mistakes, be fearless, and above all have fun!" ~ Julia Child
"She is too fond of books, and it has turned her brain." ~ Louisa May Alcott

Thursday, September 1, 2011

Provencal Chicken in Cream Sauce

This recipe is from the book The Provence Cure for the Brokenhearted by Bridget Asher. It is a 4th generation Provencal recipe from Sara Wilford. I tried it last week while reading the book and it was divine!

My own changes are written in parentheses. I made this for two people by using two large skinless and boneless chicken breasts as we were only have meat and vegetables.

Provencal Chicken in Cream Sauce
1-1/2 tablespoons butter
1-1/2 tablespoons olive oil
1 small chicken, cut into eight pieces (I used two large skinless, boneless chicken      breasts)
16 whole baby onions, peeled (I used two regular onions chopped in chunks)
1 cup heavy cream (I used about 3/4 cup and it worked very well)
1/4 cup dry white wine
Salt and pepper
1 teaspoon dried thyme
Chopped fresh parsley

Coat the chicken pieces in flour, salt and pepper.

Heat butter in heavy large skillet (I used Dutch oven) over medium-high heat and lightly brown onions. Set aside. Add olive oil to butter and raise heat.
Add chicken to skillet and cook over medium heat until brown on all sides.
Add cream, wine, thyme, and the onions. Cover and simmer until chicken is tender and cooked through, about 30 minutes, turning the pieces once. (Sauce should be slightly thickened by the flour used to coat the chicken.)

Transfer contents of skillet to cocotte or other deep seerving dish if desired, sprinkle with parsley and freshly ground pepper, and serve with rice. (I wilted some fresh chopped andive leaves in a pan and then placed it as a bed for the chicken. We did not even have any pototoes or rice with it as it was enough on its own.)

Bon appitit or eet smakelijk!


Elizabethd said...

I do a very similar recipe but use Creme Fraiche instead of full cream. It tastes just as good.

reginascottage said...

dear heidi,
mmmh it looks so good!!!! my family and I we like chicken.Thanks for this
wonderful recipe.
have a wonderful sunny day,
big hugs, regina

Nancy said...

Well, this is another yummy looking dinner. Bet it was too.
Love you, Mom

Anonymous said...

Oh, this looks so yummy and the ingredients make me drool.

I will have to try this at some point.

I will see this recipe when I read "Provence" so I hope their are other good ones.


DebbieSFL said...

This is going to be my Saturday dinner. YUM!