Chicken With Roquefort Cream Sauce
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3 tablespoons olive oil
- 3 1⁄2 lbs chicken, cut into 8 pieces
- 1 cup whipping cream
- 1⁄4 cup dry white wine (pinot gris works well)
- 5 garlic cloves, minced
- 1 teaspoon herbes de provence or 1 teaspoon dried thyme, crumbled
- 3⁄4 cup crumbled Roquefort cheese
- chopped fresh chives
directions
- 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.
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RECIPE SUBMITTED BY
In my world a recipe is a guideline to cooking and can be altered to suit one's taste.
I collect cookbooks for a hobby and have made at least one recipe from each one.
And i am not that other Smurf.