Coq-au-Creme is a classic French dish featuring tender chicken cooked in a creamy sauce. This rich and flavorful recipe is perfect for special occasions or a fancy dinner at home. With a hint of wine and fresh herbs, this dish is sure to impress your guests.
Ingredients
- 4 chicken legs, skin-on
- Salt and pepper to taste
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup white wine
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
Directions
- Season the chicken legs with salt and pepper on both sides.
- In a large skillet, melt the butter over medium heat. Add the chicken legs, skin-side down, and cook until golden brown, about 8 minutes.
- Flip the chicken legs and cook for another 8 minutes. Remove them from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic. Cook until softened, about 5 minutes.
- Pour in the white wine and bring to a boil. Cook for 2 minutes, allowing the alcohol to evaporate.
- Add the chicken broth, heavy cream, and Dijon mustard. Stir well to combine.
- Return the chicken legs to the skillet and bring the sauce to a simmer. Cook for 30 minutes, or until the chicken is cooked through and tender.
- Sprinkle in the fresh thyme leaves and parsley. Stir gently to incorporate the herbs into the sauce.
- Serve the Coq-au-Creme hot with a side of crusty bread or creamy mashed potatoes.
- Enjoy!
