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Chicken in Cream Sauce Recipe

User Rating 4 Star Rating (1 Review)


Chicken in Cream Sauce Recipe

Chicken in Cream Sauce

Laurel Fan

This chicken in cream sauce recipe, famously known as volaille a la crème in the Bresse region, is delicious in its simplicity. Brown high-quality chicken in butter and then simmer it in a cream sauce. That’s all there is to it!

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


  • 5 tablespoons butter
  • 1 4-pound chicken, cut into 8 pieces
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/4 cup pearl onions, peeled
  • 1 cup white mushrooms, cleaned with bottoms trimmed
  • 1 shallot, thinly sliced
  • 1 teaspoon granulated sugar
  • 1 cup dry white wine
  • 1/2 cup chicken stock
  • 1 sprig fresh thyme
  • 2 cups crème fraiche


Season the chicken with the salt and pepper. In a large Dutch oven over high heat, sauté the chicken in the butter, turning once, until it is brown. The process will take about 3-4 minutes for each side. Transfer the chicken to a plate and cover with foil to keep warm.

Turn the heat to medium and sauté the onions for 5 minutes. Add the mushrooms, shallots, and sugar to the pan. Sauté the mixture for 6-8 minutes, until the shallots turn soft and the mixture is caramelized. Transfer the vegetables to a plate and cover with foil to keep warm.

Turn the heat to high, and deglaze the Dutch oven by bring the white wine to a simmer, scraping the browned bits from the bottom of the pan. Add the chicken stock, browned chicken, and thyme to the wine, cover, and lower the heat to low-medium. Braise the chicken for 10 minutes.

Turn the heat to medium high, add the crème fraiche to the Dutch oven, and simmer, uncovered, for an additional 10 minutes. The dish is ready when the sauce has reduced and thickened and the chicken is cooked through. Serve it hot with the caramelized vegetable garnish.

This chicken in cream sauce recipe makes 6-8 servings.

User Reviews

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 4 out of 5
Excellent flavoring and juices, Member GMKennington

I would have been much happier had I known that the creme fraiche needed to be prepared 2 days ahead of time. Rebecca, could you please make a note on recipes regarding any sauces. I'm new at this so I was disappointed when I couldn't have the creme fraiche. However, it was still wonderful. We sat outside as if in Paris at a cafe.

32 out of 45 people found this helpful.

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