Poulet Saute a la Creme
|Chicken||1 Large, jointed and skinned|
|Salt free butter||2 1⁄2 Ounce (65 Gram)|
|Button mushrooms||4 Ounce, sliced (100 Gram)|
|Dry white wine||45 Milliliter (3 Tablespoon)|
|Double cream||5 Ounce (142 Milliliter)|
|Fresh parsley||1 Tablespoon, finely chopped (10 Gram)|
|Cooking oil||30 Milliliter (2 Tablespoon)|
Wash and dry the chicken and brown it in a lidded saute pan in most of the butter and all of the oil.
When the joints are golden brown all over, pour off all but a thin film of fat, season the chicken, cover the pan and cook over a high heat until the fat splutters.
Immediately reduce the heat and cook the chicken slowly, basting it with the pan juices several times.
After 30 minutes or when the chicken is tender, remove it from the pan and arrange it on a heated serving plate to keep warm.
Add the mushrooms to the pan, toss them over a high heat then pour in the wine and boil it rapidly until it almost cooks away, stir in the cream and cook briskly for three to-four minutes until it thickens slightly, taste and correct seasoning. Remove from the heat, add the last little piece of butter and the parsley, swirl the pan to blend the sauce and pour it over the chicken.
Serve at once.