Chicken With Roquefort Cream Sauce Recipe - Cooking Index
Chicken With Roquefort Cream Sauce Recipe - Cooking Index
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| 3 tablespoons | 45ml | Olive oil |
| 1 | Chicken - (3 1/2 lbs) - cut into 8 pieces | |
| Freshly-ground black pepper - to taste | ||
| 1 cup | 237ml | Whipping cream |
| 1/4 cup | 59ml | Dry white wine |
| 5 | Garlic cloves - minced | |
| 1 teaspoon | 5ml | Herbes de Provence - crumbles |
| = (or dried thyme, crumbled) | ||
| 3/4 cup | 109g / 3.8oz | Crumbled Roquefort cheese |
| Chopped fresh chives - for garnish |
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.
Source:
Bon Appetit, May 1991
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