Chicken Crème Fraîche

Suzy Rhodes Mon, 10/06/2014 - 12:52
France
Chicken Crème Fraîche

Simply French!

This recipe is very simple and very French.  Crème Fraîche means “Fresh Cream” and boy do I have memories growing up of fresh cream. 

The milkman making his rounds every morning, leaving milk on the doorstep will always be a treasured memory for me.  It’s so unusual nowadays, even in England and sometimes I think those ‘old fashioned’ memories brings out the beauty in life, the simple days. When collecting milk from the front door for breakfast, we were very careful not to shake the bottles so we could enjoy the fresh cream on top.  

Crème Fraîche originated in certain regions in France such as Normandy, Alsace, Franche-Comté and Northern Loire.  Fresh milk was left to settle overnight to allow the cream to rise to the top and was collected for making butter. The cream sold as Crème Fraîche undergoes up to twenty hours of fermentation to produce a traditional thick product. 

 

 

It’s hard to find the perfect French fresh cream here in the U.S. so I just make mine and it’s pretty close and very simple to make.

1 cup heavy whipping cream

3 Tablespoons Buttermilk

Combine whipping cream and buttermilk in a bowl; mix slowly with a wooden spoon just to blend in.  Place a clean towel over the top of the bowl and let sit in a warm place for 12 to 16 hours to thicken. Refrigerate until ready to use, will last up to one week in fridge.

 


 

Summary

Yield
Servings
SourceAdapted from Allrecipes.com
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
________________

Ingredients

6  
boneless. skinless chicken thighs (cut into pieces)
2 T
olive oil
   
salt and pepper (for seasoning)
1⁄4 c
white cooking wine
2 clv
garlic (crushed)
1  
yellow onion (diced)
1 pk
16oz fresh mushrooms
1 t
Salt
1 t
Pepper
1⁄4 t
thyme
2 c
fresh cream (or homemade )
3 T
Sour Cream
1 pk
8oz pasta (your choice )
1⁄2 c
Grated Parmesan cheese (for topping)
   
Parsley flakes (for garnishng)

Instructions

1. In a large saucepan, bring salted water to a boil. Add pasta and cook for 8 – 10 minutes or until al dente. Drain and set aside
2. In a large skillet, sauté cut up chicken in olive oil and salt and pepper. Once chicken is cooked add white cooking wine and let simmer for 20 minutes. Set chicken aside on a plate
3. Using the same skillet, sauté onion and garlic in remaining juices, then add mushrooms, cook until soft
4. Add chicken, Crème Fraîche, sour cream and thyme. Cook through until desired thickness
5. Serve with hot pasta, sprinkle with parsley flakes and Parmesan cheese

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