Simple Poulet à la Crème with Jacques Pépin

Summary by Krater

Jacques Pépin demonstrates how to make poule à la crème (chicken with cream sauce), a classic French dish featuring bone-in chicken thighs cooked with onion, butter, flour, white wine, chicken stock, heavy cream, and fresh tarragon.

From the video

Answers: How do you make chicken with cream sauce?

• poule à la crème recipe
• cooking chicken thighs with cream
• French chicken recipes

Ingredients

• 4 chicken thighs
• 1 1/2 tbsp butter
• salt
• pepper
• 1/2 cup onion
• 1 tbsp flour
• 1/4 cup dry white wine
• 3/4 to 1 cup chicken stock
• 1/4 cup heavy cream
• tarragon

What it concludes

• Removing the skin from chicken thighs prevents the sauce from becoming too fatty and gummy when braised with liquid.
• Browning the chicken thighs and onions before adding flour and liquids builds a rich flavor foundation.
• Adding tarragon gives poule à la crème its special, classic flavor profile.