POULET À LA CRÈME WITH BENNY BLANCO
Channel: Laurent Dagenais
Date: 2024-01-25

CREAMED CHICKEN

SERVINGS 4 to 6

PREP TIME 20 minutes

INGREDIENTS

1/2 cup (125 ml) butter
1 x (3 1/2-1bs/1.5 kg) chicken
Salt and freshly ground black pepper
11b (500 g) button mushrooms, cut in quarters
8 oz (250 g) wild mushrooms (chanterelles and oyster)
6 shallots, minced (about
8 0z/250 g)
1 head of garlic, cut in half
1 bunch fresh thyme
1 cup 250 ml) white wine, divided
3 cups (750 ml) heavy or whipping 35% cream
Handful of fresh parsley, chopped (optional)

Preheat oven to 425°F (220°C).

Melt butter in a large skillet over medium-high heat. Season the chicken generously with salt and pepper. Add chicken to skillet and brown on all sides for 5 minutes.

Transfer chicken to a casserole dish.
In the same skillet, add mushrooms, shallots, garlic and thyme and cook for 3 to 5 minutes, until mushrooms are browned. Deglaze with 3/4 cup (175 ml) wine, then simmer for 5 to 6 minutes, until reduced by half. Stir in cream.

Pour mixture over chicken and bake for 30 minutes.
Reduce the oven temperature to 350°F (180°C) and bake for another 30 minutes.

Remove chicken from the casserole dish and set aside to rest on a plate.
Meanwhile, reduce sauce for a few minutes over medium heat. Remove from heat, then add the remaining 1/4 cup (60 ml) wine (for extra flavor).
Cut chicken into pieces, then transfer to a serving platter. Serve with sauce and garnish with parsley (if using).