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4 from 2 votes

Poulet à la Crème (adapted from Jacques Pèpin's recipe)

Poulet à la Crème is a superb dish that's easy to make, but elegant enough for your special dinner party.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 576kcal
Author: Chula King


  • 6 chicken thighs about 3 pounds, skin removed (about 2½ pounds skinned)
  • ¾ teaspoon Kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 1 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  • 8 mushrooms about 6 ounces, washed and sliced
  • 1 ½ Tablespoons all-purpose flour
  • ½ cup dry white wine or Vermouth
  • ¼ cup low sodium chicken broth
  • ½ cup heavy cream
  • 1 Tablespoon coarsely chopped fresh tarragon or parsley for garnish optional


  • Make slits on both sides of the chicken thigh bone with a sharp knife. Sprinkle both sides of thighs with salt and freshly ground black pepper.
  • Melt the butter with olive oil in a large skillet over medium high heat. Add the chicken thighs to the skillet in one layer and brown over for about 2½ minutes on each side.
  • Sprinkle on the flour; turn the chicken pieces with tongs so the flour is dispersed evenly. Add the mushrooms. Stir in the wine and chicken broth, and mix well. Bring to a boil. Cover, reduce the heat, and cook gently for 25 to 30 minutes, or until the thighs are done. Remove the thighs.
  • Add the cream to the sauce, bring to a boil, and boil, uncovered, for about 1 minute. If the sauce needs thickening add about 1 tablespoon of beurre manié; stir until thickened. Correct the seasonings. Return chicken to sauce; heat for 1 to 2 minutes.
  • Serve sprinkled with the chopped tarragon or parsley, if desired. Yield: 4 servings.


Calories: 576kcal | Carbohydrates: 5g | Protein: 30g | Fat: 45g | Saturated Fat: 16g | Cholesterol: 214mg | Sodium: 586mg | Potassium: 530mg | Sugar: 1g | Vitamin A: 655IU | Vitamin C: 0.8mg | Calcium: 36mg | Iron: 1.5mg