Poulet De Bresse a La Krem

Rating: 2.0 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (Portionen)



Try this delicious pasta dish:

The combination of mild chicken and smooth whipped cream is found in many poultry recipes. Southern Fried Chicken with Cream Gravy, a classic of American Southern cooking, is one of them.

Remove the fork bone at the neck opening. Cut up the chicken (thigh, breast, back, wings), rinse and pat dry. Remove the skin from the onion and chop it into small pieces. In a sauté pan that can hold the chicken pieces together, sauté the onions briefly in the butter and then add the chicken pieces, sautéing until golden brown. Dust with flour. Deglaze the pan with the wine. Season with salt and pepper. Pour in the whipped cream and simmer on a low flame in the open sauté pan for about 45-60 minutes, until the whipped cream has boiled down and the chicken pieces are cooked. If you pierce the thickest part of a thigh with a small kitchen knife, the juice that comes out should be clear and without a trace of blood.

Place the chicken pieces on a serving platter, blend the sauce in a hand mixer or with a chopping stick, and taste. Form over the poultry parts and bring to the table e.g. with wide ribbon noodles. Tip: – If this dish is too fatty, braise the Poulet Bresse half-cooked the day before and skim off the butter that settles on top when the dish cools down. The following

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