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Creamy French Chicken Recipe

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★★★★★

4.6 from 89 reviews

Creamy French Chicken is a comforting and flavorful dish featuring bone-in, skin-on chicken thighs braised in a rich and creamy sauce with tomatoes, mushrooms, shallots, celery, and fresh herbs. This classic French-inspired recipe is slow-cooked to tender perfection with baby gold potatoes, finished with heavy cream for a luscious sauce.

Ingredients

Scale

Chicken & Seasoning

  • 6 bone-in skin-on chicken thighs
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter

Vegetables & Aromatics

  • 12 tomatoes
  • 8 ounces cremini mushrooms, halved
  • 3 large shallots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 pound baby gold potatoes, halved

Liquids & Herbs

  • 3 tablespoons all-purpose flour
  • ½ cup dry white wine
  • 2 cups chicken stock
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • ¼ cup heavy cream

Instructions

  1. Prepare the Chicken: Season the chicken thighs generously with salt and freshly ground black pepper to enhance flavor.
  2. Sear the Chicken: In a large Dutch oven or heavy-bottomed pot, melt unsalted butter over medium-high heat. Add the chicken thighs skin side down and cook until the skin is golden and crisp, about 5-7 minutes. Flip and brown the other side for another 5 minutes. Remove the chicken and set aside.
  3. Sauté Vegetables: Using the same pot, add diced shallots and celery; sauté until softened, about 3-4 minutes. Add halved cremini mushrooms and cook until they release moisture and start browning, approximately 5 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
  4. Create the Roux: Sprinkle all-purpose flour over the sautéed vegetables, stirring constantly to form a roux. Cook for 2 minutes to eliminate the raw flour taste.
  5. Deglaze and Simmer: Pour in dry white wine, scraping up browned bits from the pot’s bottom. Let the wine reduce by half, then add chicken stock and stir to combine. Bring the mixture to a gentle simmer.
  6. Add Potatoes and Herbs: Add halved baby gold potatoes, thyme sprigs, rosemary sprig, and bay leaf to the pot. Nestle the browned chicken thighs back into the liquid, ensuring they are partially submerged.
  7. Braise: Cover the pot, reduce heat to low, and simmer gently for 30 minutes or until chicken is fully cooked and potatoes are tender.
  8. Finish with Cream: Stir in heavy cream, allowing the sauce to meld and thicken slightly. Simmer uncovered for an additional 5 minutes to achieve a creamy texture.
  9. Serve: Remove bay leaf and herb sprigs. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.

Notes

  • Use bone-in, skin-on thighs for the best texture and flavor in this braised dish.
  • Make sure to brown the chicken well to build rich flavor in the sauce.
  • If fresh herbs are not available, dried thyme and rosemary can be used (reduce quantity accordingly).
  • Adjust the thickness of the sauce by simmering longer or adding a little more cream if desired.
  • This dish pairs well with crusty bread or a simple green salad.

Keywords: Creamy French Chicken, braised chicken thighs, French cuisine, creamy chicken recipe, chicken with mushrooms and potatoes

Find it online: https://cookwithlea.com/creamy-french-chicken-recipe/