Jacques Pepins Chicken With Cream Sauce Recipes

JACQUES PEPIN'S CHICKEN WITH CREAM SAUCE

Steps:

• Cut the chicken into eighths with a knife or poultry shears, leaving most of the bones and removing only the back and ribs
• (You can also have your butcher or meat counter cut the chicken for you or just buy parts
• ) Peel the onion, leaving the root intact
• Cut in half
• Prepare the bouquet garni
• Season the chicken pieces evenly with salt and pepper
• Preheat a heavy-bottomed, 12-inch (30 cm) skillet with a lid over medium
• Add the oil and the 2 tablespoons (28 g) butter
• Sauté the chicken pieces, skin-side down, for 6 to 8 minutes
• The skin should only be slightly browned
• Turn the chicken pieces over
• Add the white wine, chicken stock, bouquet garni and onion
• Simmer gently, covered, for 30 to 35 minutes
• Knead together the softened butter and the flour (beurre manie)
• When the chicken is fully cooked (internal temperature should be at least 165°F [74°C]), remove the pieces from the skillet to a serving platter
• Discard the bouquet garni and the onion
• Bring the sauce to a boil and reduce to 1 cup (235 ml)
• Whisk in the beurre manie
• Add the cream and bring back to a simmer for 3 to 5 minutes
• Whisk to avoid scorching
• Stir in the tarragon, pour over the chicken, and serve