Poulet sauté aux champignons – braised chicken with mushrooms and white wine Recipe
This homemade dish of chicken pieces braised with mushrooms, onion, and white wine is a bit like a lighter version of a stew. In France, such ragouts are often served with pasta or rice as a quick weekday dinner. The sauce is pale, gently creamy, and intensely mushroomy.
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
4
Ingredients
- chicken fillet cut into larger cubes - 600 g
- button mushrooms sliced - 300 g
- onion diced - 1 piece
- garlic finely chopped - 2 clove
- dry white wine - 150 ml
- chicken stock - 150 ml
- 30% cream - 80 ml
- butter - 30 g
- oil for frying - 1 tablespoon
- wheat flour for coating the chicken - 1 tablespoon
- parsley chopped, for sprinkling - 2 tablespoon
- salt to taste
- black pepper to taste
Main Ingredient:
chicken
Preparation
- Pat the chicken pieces dry with a paper towel, season with salt and pepper, then lightly coat in flour, shaking off the excess.
- In a large frying pan or wide saucepan, heat the oil with half of the butter over medium-high heat, add the chicken and fry for 6–8 minutes, turning the pieces until lightly browned on all sides; transfer to a plate.
- In the same pan, add the remaining butter, add the onion and fry for 3–4 minutes over medium heat until softened and slightly translucent, without strong browning.
- Add the garlic and fry for about 30 seconds more, until it becomes very fragrant.
- Add the sliced mushrooms, increase the heat to medium-high and fry for 6–8 minutes, stirring, until they release their liquid, then let most of it evaporate and the mushrooms lightly brown.
- Pour in the white wine, stir, scraping up any browned bits from the bottom of the pan with a wooden spoon, and cook for 2–3 minutes until the wine reduces slightly.
- Add the stock, return the fried chicken pieces along with any juices from the plate, bring to a gentle simmer, reduce the heat, cover, and braise for 10–12 minutes until the chicken is tender.
- Pour in the cream, stir, and cook uncovered for another 3–5 minutes until the sauce thickens slightly; season with salt and pepper to taste.
- Before serving, sprinkle the dish with chopped parsley and serve immediately.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat or in the microwave, adding a splash of stock or water if the sauce has thickened too much.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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