CookEat Recipe
Parisian Chicken with Mushrooms and Cream
Browned spring chicken simmered with mushrooms and wine, finished with hot cream and croutons.
Method
Steps
Step 1
Season jointed chickens and brown all sides in butter in a wide covered pan, working in batches to avoid crowding.
Step 2
Add mushrooms, parsley and wine. Cover and simmer gently 30–40 minutes, adding a little water only if dry, until each thick chicken piece reaches at least 74 °C.
Step 3
Toast small bread squares as croutons. Heat cream separately until steaming, arrange chicken on a warm platter with its mushroom-wine juices, pour hot cream over and serve immediately with croutons.
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