Poulet à la Crème

Today is cold, wet and nasty. It is days like this I crave comfort food, the fancier the better. What could be a more decadent and scrumptious than Poulet à la Crème? Poulet à la Crème, a speciality of Bourg-en-Bresse, is a simple recipe which is delicious served over rice pilaf. The cold and bleakness of this day will quickly fade as you savor this delectable recipe. Bon appétit!

                                                                Poulet à la Crème 
                                                                     adapted from
                                                                    Jaques Pépin
                                                        Heart & Soul In The Kitchen

Ingredients
2 tablespoons butter
6 chicken thighs, skin removed
8 mushrooms, washed and sliced
1 1/2 tablespoons all-purpose flour
1/2 cup dry white wine
1/4 cup water
3/4 teaspoon salt
3/4 teaspoon freshly ground black
   pepper
1/2 cup heavy cream
1 tablespoon coarsely chopped
   freshly tarragon  (optional)

Directions

Melt the butter in a large saucepan. Add the chicken thighs to the pan in one layer and brown over heat for about 2 1/2 minutes on each side.

Add the mushrooms to the pan and sprinkle on the flour. Turn the chicken pieces with tongs so the flour is dispersed evenly. Stir in the wine and water and mix well. Bring to a boil and add salt and pepper. Cover, reduce the heat, and cook gently for 25 minutes.

Add the cream, bring to a boil, and boil, uncovered, for about 1 minute.

Serve sprinkled with the chopped tarragon, if desired.

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