The Art Of French Cooking- Week 2 -Fondue de Poulet à la Crème






I need to tell you the revisions I made to this recipe:
  • Instead of the cut-up whole chicken, I used 3 lbs. of chicken breast.
  • I only used 1 1/2 TBSP. butter (my pan is non-stick).
  • I used a pint (16 oz.) of whipping cream and 1 cup of 1/2 and 1/2, instead of 3 cups whipping cream.
  • I didn't have white pepper, so I used black pepper.
  • I use all-natural and organic ingredients.
  • (Don't ask me why the recipe didn't turn out!) *wink.

Fondue de Poulet à la Crème
[Chicken Simmered with Cream and Onions]

In this rich and delectable dish, the chicken is cooked in butter and onions, 
then simmered with wine and heavy cream. 

For 4-6 people

You'll need a large saute' pan, and a smaller sauce pan for this recipe.

  • 2 1/2 - 3 lbs. of cut-up frying chicken
  • 3 TBSP. butter
  • 1 1/2 cups thinly sliced onion
  • 1/2 tsp. salt
  • 1/8 tsp. white pepper
  • 1/4 tsp curry powder
  • 1/3 cup cognac, Calvados, Madeira, or port; or 3/4 c. dry white wine, or 1/2 c. dry white vermouth
  • 3 cups whipping cream
  • Drops of lemon juice
  • 3 - 4 TBSP. whipping cream
  • Sprigs of fresh parsley
Put butter into saute' pan on medium.
Dry chicken thoroughly. Turn it in hot butter for 4-5 min., until meat has stiffened slightly, but not browned.
Remove it to a side dish.

Stir the onions into the butter in the pan.
Cover and cook very slowly (med-low), until onions are tender, not browned.

Return chicken to pan, cover and cook slowly for 10 min. until meat swells lightly, and stiffens, but does not brown. Turn it once during this period.

Pour whipping cream into the small saucepan, bring to a boil.
Season the chicken with seasonings, pour in the wine (I used vermouth), raise heat, and boil rapidly until the liquid has almost entirely evaporated.

Pour the hot cream over chicken, simmer, baste the chicken and cover.
Maintain at the barest simmer for 30-35 minutes or until the chicken is tender.
The cream may look slightly curdled, but will be smoothed out later.

Remove chicken to a hot platter, cover, and keep warm for 5 minutes while finishing the sauce.

Skim fat off the sauce (with chicken breasts, there was no extra fat), then boil it rapidly, stirring, until it reduces enough to coat the spoon lightly. Add lemon juice to taste. Off heat, beat in additional cream by spoonfuls to smooth out the sauce.

Pour the sauce over the chicken, decorate with parsley, and serve.













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Review:

It did take about an hour from start to finish to prepare this.
But, I made a cucumber salad and pilaf while waiting for it, 
so it wasn't so bad.
Again, this was another dish that smelled heavenly while cooking!
The onions, vermouth, and curry together were unlike any scents 
that we had ever smelled together.
Delightfully different!
And yum.

I think I could eat the white sauce just by itself.

I could eat it on toast, I could eat it on roast.
I could eat it on greens, I could eat it on beans.
I could eat it on peas, I could eat it on cheese.
I could eat it on broccoli...(uh, nothing rhymes with broccoli).

It may have something to do with the fact that it was made mostly of cream!
Good thing we only cook like this once a week.

When the dish was done cooking, 
we couldn't taste the vermouth at all.

We give this:
* * * * *


Till next Saturday,
Bon Appetit!


Jaime

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8 comments:

  1. Too funny, nothing rhymes with broccoli!! I wonder if there is anything in that cook book that doesn't taste yummy!!! It's funny my daughter and her husband are in Paris. She was suppose to come home today, but because of the Volcano that erupted in Iceland, she is stuck there til Tuesday, if she can even get out then. But she is having some yummy French cuisine.

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  2. Mmm, sounds delicous. I made a big pot of homemade soup tonight but didn't follow a recipe, just lots of fresh ingredients we like. Our grocery store sells flattened whole chickens. Have you seen them before? My co-worker loves them and said they cook way faster too.

    Thanks for stopping by and for your lovely comment. The best thing about blogging this past year is meeting great new friends like yourself. Have a great weekend.

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  3. can i just say, yum. that looks phenomenal. i need to try some new recipes, but julia intimidates me. i just did a post about your wonderful giveaway prizes! thank you so much. :)

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  4. Oh, now that looks really yummy!

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  5. Sounds sooo GOODe! ;) BTW--I nominated you for a sunshine award today :) Check it out at: http://goodenessgracious.blogspot.com/2010/04/its-goode-life-its-sunny-day.html

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  6. It looks and sounds really yummy. I agree with you about the cream. Buter and cream....oh what a dream. Yes, I like to rhyme too.

    I have thought about getting that cookbook and giving it a whirl. I think I will do it through your eyes and experiences. ha ha ha Less pressure on me.

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  7. It is so ironic that you do this segment on French cooking...last night some friends and I where discussing the Art of french cooking...first of all the sauces YUM!~ Secondly the French know how to eat, they do it for hours at a sitting.....this recipe really looked awesome!~ You asked me about my camera, my Mom just bought me the Kodak 10x zoom camera it is fabulous, and if you notice the first half of my kitchen pictures the before the cobalt blues, it was with my old camera which was a cheapo kodak easyshare but not horrible either, but the new ones are better:) Have a great day!~

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  8. Love the rhyme..I am sure this tasted divine with all that butter and cream. I really need to find/get a copy of this cook book and give these recipes a try. So what if I shoot my diet all to heck.

    btw...I would not dream of your birthday present being that late (only a month and two days late but she loved it anyway!) so you need to tell me when the happy occasion is so I can be sure to get it to you in plenty of time!

    ps: my happy occasion is June 5th!

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