Chicken á la Crème or Poulet á la Crème, as Jacques calls it, is the first recipe I’ve tried from my wonderful new Jacques Pepin Cookbook.
It is beyond delicious!
My friend Cody gave me this cookbook for my birthday back in September and I’ve been ogling the recipes, beautiful photos, and Pepin’s own illustrations waiting for a day off to shop and cook.
As you can see, Henry (or perhaps for this post we should call him Henri) has decided that he likes Jacques just as much as I do.
He gave the new cookbook quite the full cheek rubbing treatment.
The interesting thing about the recipe for Chicken á la Crème, is that even though it tastes rich and luxurious, it does not take special ingredients or very long to prepare.
In fact, this recipe should take just about 45 minutes start to finish.
Here’s what you need:
Chicken, Mushrooms, White Wine, Heavy Cream, Butter, Flour (GF is fine), Fresh Tarragon, Salt & Pepper.
Click here for a Chicken á la Crème Shopping List
In the preface to this recipe, Jacque mentions that his mother used to prepare this dish with a whole cut up chicken and that is what I have here. I’ve ditched the back and wings into my freezer bag for making stock so I have 2 breast halves, 2 thighs, and 2 legs.
The recipe in the book uses 6 chicken thighs so you can see that you have some options to use the chicken that you prefer, have on hand, or happen to see on sale.
You could probably even use the good old boneless, skinless chicken breasts. I have a hard time imagining anything not being delicious in this sauce.
Click HERE, there’s more!