Description of this recipe:
This recipe offers a delightful twist on classic creamy chicken, elevating it with the earthy notes of mushrooms and the subtle anise-like aroma of fresh tarragon. It’s a comforting and elegant dish, perfect for a weeknight dinner or a special occasion. The creamy sauce envelops succulent pieces of chicken, creating a symphony of flavors and textures that will tantalize your taste buds. This Poulet Crémeux aux Champignons et Estragon is more than just a meal; it’s an experience.
Why you will love this recipe:
You’ll adore this recipe for its simplicity, its rich and complex flavor profile, and its versatility. It comes together relatively quickly, making it ideal for busy weeknights, yet it’s impressive enough to serve to guests. The combination of creamy sauce, tender chicken, earthy mushrooms, and fragrant tarragon is simply irresistible. Moreover, this dish is incredibly adaptable. You can easily substitute different types of mushrooms or herbs to suit your preferences. It’s also a fantastic way to use up leftover cooked chicken. The aroma that fills your kitchen as it simmers is a reward in itself, promising a truly satisfying meal. Finally, the creamy sauce is perfect for serving with a variety of sides, from fluffy rice to crusty bread, ensuring that every last drop is savored.
Ingredients:
- 4 boneless, skinless chicken breasts (environ 600g), coupées en morceaux de 2.5 cm
- 2 cuillères à soupe d’huile d’olive extra vierge
- 225g de champignons de Paris, tranchés
- 1 échalote, finement hachée
- 2 gousses d’ail, émincées
- 120ml de vin blanc sec (Sauvignon Blanc ou Pinot Grigio)
- 240ml de crème épaisse (35% matière grasse)
- 2 cuillères à soupe de bouillon de poulet
- 2 cuillères à soupe de moutarde de Dijon
- 2 cuillères à soupe d’estragon frais, haché
- Sel et poivre noir fraîchement moulu, au goût
- Persil frais, haché, pour garnir (facultatif)
Préparation:
Step 1: Assaisonner les morceaux de poulet avec du sel et du poivre noir fraîchement moulu. S’assurer que chaque morceau est uniformément recouvert.
Step 2: Chauffer l’huile d’olive dans une grande poêle à feu moyen-vif. Ajouter les morceaux de poulet et cuire pendant environ 5-7 minutes, en les retournant à mi-cuisson, jusqu’à ce qu’ils soient dorés de tous les côtés et cuits. Retirer le poulet de la poêle et réserver.
Step 3: Dans la même poêle, ajouter les champignons tranchés et cuire pendant environ 5-7 minutes, jusqu’à ce qu’ils soient ramollis et dorés. Ajouter l’échalote hachée et l’ail émincé à la poêle et cuire pendant encore 1-2 minutes, jusqu’à ce qu’ils soient parfumés.
Step 4: Verser le vin blanc sec dans la poêle, en prenant soin de déglacer le fond pour détacher tous les morceaux bruns. Laisser mijoter pendant environ 2-3 minutes, jusqu’à ce que le vin ait réduit de moitié.
Step 5: Réduire le feu à doux et incorporer la crème épaisse, le bouillon de poulet et la moutarde de Dijon. Remuer pour bien mélanger et laisser mijoter pendant environ 3-5 minutes, jusqu’à ce que la sauce ait légèrement épaissi. Ajouter l’estragon frais haché et remuer.
Step 6: Remettre les morceaux de poulet cuits dans la poêle et les enrober de sauce. Laisser mijoter pendant encore 2-3 minutes, pour que le poulet se réchauffe complètement et absorbe les saveurs de la sauce. Assaisonner avec du sel et du poivre au goût.
COOKING Rating:
- Ease: 3/5 (Easy)
- Flavor: 5/5 (Excellent)
- Presentation: 4/5 (Good)
Serving Suggestions:
This Poulet Crémeux aux Champignons et Estragon is incredibly versatile and pairs well with a variety of side dishes. Here are a few suggestions:
- Rice: Fluffy white rice, brown rice, or wild rice are all excellent choices. They soak up the creamy sauce beautifully.
- Pasta: Serve over your favorite pasta, such as linguine, fettuccine, or penne.
- Potatoes: Mashed potatoes, roasted potatoes, or even crispy potato wedges make a comforting and satisfying accompaniment.
- Vegetables: Steamed asparagus, green beans, or sautéed spinach add a touch of freshness and color to the meal.
- Bread: Crusty bread is perfect for soaking up the delicious creamy sauce.
Garnish with fresh parsley, haché, pour une touche de fraîcheur et de couleur.
Tips:
- For a richer flavor, use bone-in, skin-on chicken thighs instead of chicken breasts. Cook the chicken thighs until they are golden brown and cooked through before adding the mushrooms.
- If you don’t have fresh tarragon, you can use dried tarragon, but use only half the amount (1 cuillère à soupe).
- Add a splash of lemon juice at the end of cooking to brighten up the flavors.
- For a thicker sauce, whisk together 1 cuillère à soupe de fécule de maïs avec 2 cuillères à soupe d’eau froide et ajouter au plat pendant la cuisson.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information (per serving, approximately):
- Calories: 450 kcal
- Protein: 40g
- Sodium: 500mg
Conclusion:
The Poulet Crémeux aux Champignons et Estragon is a testament to the power of simple ingredients transformed into a culinary masterpiece. The creamy sauce, infused with the earthy notes of mushrooms and the delicate aroma of tarragon, creates a symphony of flavors that will leave you wanting more. This recipe is not only delicious but also incredibly versatile, making it a perfect choice for any occasion. Whether you’re looking for a comforting weeknight meal or an elegant dish to impress your guests, this Poulet Crémeux aux Champignons et Estragon is sure to be a winner. Bon appétit!
Questions and Answers:
Q1: Can I use different types of mushrooms in this recipe?
A: Absolutely! Feel free to experiment with different types of mushrooms to create your own unique flavor profile. Cremini mushrooms, shiitake mushrooms, or even a mix of wild mushrooms would all work beautifully in this recipe.
Q2: I don’t have fresh tarragon. Can I use dried tarragon instead?
A: Yes, you can substitute dried tarragon for fresh tarragon. However, keep in mind that dried herbs have a more concentrated flavor than fresh herbs, so you’ll need to use less. I recommend using about 1 cuillère à soupe of dried tarragon for this recipe.
Q3: Can I make this recipe ahead of time?
A: Yes, you can prepare the Poulet Crémeux aux Champignons et Estragon ahead of time. Simply cook the recipe as directed, then let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the chicken in a skillet over medium heat, stirring occasionally, until it’s heated through.
Q4: What other herbs can I use in this recipe besides tarragon?
A: If you’re not a fan of tarragon, or if you simply don’t have any on hand, you can substitute other herbs such as thyme, parsley, or chives. Each of these herbs will add a slightly different flavor to the dish, so feel free to experiment and find your favorite combination.
Q5: Can I make this recipe dairy-free?
A: Yes, you can make this recipe dairy-free by substituting the heavy cream with a dairy-free alternative, such as coconut cream or cashew cream. Keep in mind that these dairy-free alternatives may have a slightly different flavor and consistency than heavy cream. You may also want to add a squeeze of lemon juice at the end of cooking to brighten up the flavors.
