FONDUE DE POULET À LA CRÈME [Chicken Simmered with Cream and Onions]
In this rich and delectable dish, the chicken is cooked in butter and onions, then simmered with wine and heavy cream. Serve it with steamed rice or risotto, buttered green peas or baked cucumbers, and a fairly full-bodied white Burgundy or white Bordeaux-Graves.
Servings
6
Servings
6
Ingredients
Instructions
  1. Dry the chicken thoroughly. Turn it in hot butter for 4 to 5 minutes, until the meat has stiffened slightly but has not browned. Remove it to a side dish.
  2. Stir the onions into the butter in the pan. Cover and cook very slowly for 5 minutes, or until the onions are fairly tender but not browned.
  3. Return the chicken to the casserole, cover and cook slowly for 10 minutes until it swells slightly and stiffens, but does not brown. Turn it once during this period.
  4. Season the chicken with salt, pepper, and curry powder. Pour in the spirits or wine, raise heat, and boil rapidly until the liquid has almost entirely evaporated.
  5. Pour on the hot cream, bring to the simmer, baste the chicken, and cover the casserole. Maintain at the barest simmer for 30 to 35 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. The cream may look slightly curdled, but will be smoothed out later.
  6. Remove the chicken to a hot platter, cover, and keep warm for 5 minutes while finishing the sauce.
  7. Skim fat off the sauce, then boil it rapidly, stirring, until it reduces enough to coat the spoon lightly. Correct seasoning, adding lemon juice to taste. Off heat, beat in additional cream by spoonfuls to smooth out the sauce.
  8. Pour the sauce over the chicken, decorate with parsley, and serve.