Poularde à la crème

This recipe “Fricassee of poultry” is inspired from a recipe of Georges Blanc, a Michelin three-star chef. Don’t be afraid! It takes some time to cook, but it is simple to prepare. Just relax while it gets ready. A good advice from Georges Blanc:

Add a few spoons of vinegar to the sauce. The subtle touch of acidity makes you want to eat more sauce!

Ingredients - poularde


  • 1 big chicken (2kg)
  • 2-3 shallots (or 1 onion)
  • 1 garlic clove
  • 2-3 ts of flour
  • 15 cl of white wine
  • 75 cl of crème fraîche
  • 60 g of mashed foie gras (optional)
  • 100 g butter
  • Salt and pepper
  • Some mushrooms (on the picture, funnel chanterelles I pick this autumn)
  • 12 garlic cloves in shirt
  • 2-3 ts white wine vinegar

Prepare the chicken: detach the thighs, separate them in two (drumsticks and thighs), remove the ailerons.

Prepare the chicken

Brown  the chicken thighs and the trimmings evenly. Place a pot on the high heat, add a tablespoon of butter and place the chicken thighs and the trimmings of the chicken.

Brown the chicken

Add some flour. This will allow to obtain thicker sauce.

Add flour

Add salt and pepper, the shallots cut into 2, the clove of garlic in shirt.

Add shallots and garlic

Add the wine. Let reduce and then moisten with fresh cream. Let stew at low temperature for about 40 minutes.

Add cream and wine

In the meantime, place the chicken body in a baking dish with a good piece of butter, season with salt flower and freshly ground pepper. Bake at 180-200° C for about 40 minutes. It takes about the same time as for a whole chicken.

Bake the chicken

In the meantime, prepare the garlic cloves. Peel them. In a pan with butter, salt and freshly ground pepper, let them get golden at very low temperature. Very, very low temperature. Do not burn them! They can stay there until the cooking of the chicken gets complete.

Golden the garlic

The garlic cloves enjoy low temperature!

Golden the garlic at low temperature

 The garlic cloves are ready!

The garlic is ready

In the meantime, prepare the mushrooms. Clean and slice them if necessary. Fry quickly to dry them. They will be added to the sauce.
Prepare the mushrooms

When the chicken is backed, cut the filets.

Cut the filets

Share the filets in eating portions.

Part the chicken

Place the backed chicken portions in a form. Add the chicken thighs and ailerons that have cooked.

Place the chicken in a form

Keep warm: cover the form with aluminium foil and put in the oven that is still warm.

Keep the chicken warm

Filter the sauce using a sieve.

Prepare the sauce

In a casserole, on medium temperature, add the mashed foie gras to the sauce. Let the foie gras melt.

Melt the foie gras

Add the mushrooms to the sauce. Add a few spoons of vinegar. The subtle touch of acidity makes you want to eat more sauce!


Poor the sauce on the chicken. Add the golden garlic cloves.

Set up the dish

Voilà! Serve with a rich white wine from Burgundy such as Montrachet.


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