How to Prepare Perfect Poulet à la crème et aux champignons

Hello everybody, it's Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Favorite Poulet à la crème et aux champignons. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Poulet à la crème et aux champignons, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Poulet à la crème et aux champignons delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Poulet à la crème et aux champignons is 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Poulet à la crème et aux champignons estimated approx 45 min.

To get started with this recipe, we must first prepare a few ingredients. You can cook Poulet à la crème et aux champignons using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Poulet à la crème et aux champignons:

1. 1 poulet fermier coupé en morceaux
2. 2 échalotes
3. 800 g champignons divers
4. 1 gousse ail
5. 15 cl vin blanc sec
6. 30 cl bouillon de volaille
7. 20 cl crème liquide
8. 4 cuillères à soupe crème fraîche
9. 6 cuillères à soupe huile d’olive
10. 2 branches de persil plat
11. Sel
12. Poivre

Instructions to make to make Poulet à la crème et aux champignons

1. Ôtez la première peau de vos échalotes et ciselez-les. Passez votre gousse d’ail au presse-ail pour en récupérer la pulpe.
2. Éliminez la base des pieds de vos champignons de Paris. Lavez-les puis coupez-les en morceaux.
3. Salez et poivrez vos morceaux de poulet.
4. Dans une cocotte chaude sur feu vif, colorez sur toutes leurs faces vos morceaux de poulet salés dans l’huile pendant 10 minutes. Réservez-les.
5. Dégraissez légèrement votre cocotte sans la nettoyer. Faites-y revenir vos échalotes et l’ail avec un peu de sel sur feu moyen pendant 5 minutes en prenant soin de remuer régulièrement.
6. Ajoutez le vin blanc et grattez le fond de votre cocotte avec une cuillère en bois pour décoller l’ensemble des sucs de cuisson. Évaporez l’ensemble de l’alcool de votre vin (les vapeurs ne doivent plus vous piquer le nez).
7. Ajoutez, les morceaux de poulet, les champignons, le bouillon de volaille, la crème fraîche et la crème liquide. Baissez le feu et laissez mijoter 30 min. Poivrez.
8. Décorez votre plat de persil effeuillé.

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