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Chicken With Roquefort Cream Sauce

The herbes de Provence used in this recipes -- a blend of dried marjoram, thyme, summer savory, basil, rosemary, fennel seeds and lavender -- is typically found in the cooking of southern France. It can be purchased at specialty foods stores and some supermarkets in the States.

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3 tablespoons 45mlOlive oil
1   Chicken - (3 1/2 lbs) - cut into 8 pieces
  Freshly-ground black pepper - to taste
1 cup 237mlWhipping cream
1/4 cup 59mlDry white wine
5   Garlic cloves - minced
1 teaspoon 5mlHerbes de Provence - crumbles
  = (or dried thyme, crumbled)
3/4 cup 109g / 3.8ozCrumbled Roquefort cheese
  Chopped fresh chives - for garnish

Recipe Instructions

Heat oil in heavy large skillet over medium-high heat. Season chicken with pepper. Add chicken to skillet and cook until golden brown on all sides, about 8 minutes.

Add cream, wine, garlic and herbes de Provence. Cover and simmer until chicken is tender and cooked through, turning once, about 20 minutes. Transfer chicken to platter.

Boil cooking liquid in skillet until reduced to sauce consistency, about 5 minutes. Add cheese and whisk until cheese is melted and sauce is smooth. Season generously with pepper. Pour sauce over chicken. Garnish with chives and serve.

This recipe yields 4 servings.

Bon Appetit, May 1991


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