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Creamy Mushroom Sauce Chicken: A Delicious French Dish

Making

1 Peel and wash all vegetables. In a large pot, add: water up to halfway, chicken bouillon cube, chicken, cleaned vegetables, onion with cloves, salt, pepper, and herbs de Provence. Cook the chicken, without the lid, for 45 minutes.

2 Preheat the oven to 175°C. After 45 minutes of cooking, take the chicken out of the pot and place it on an ovenproof dish. Brown the chicken on both sides for 15 minutes. Take advantage of this time to take out the vegetables so that they do not lose all their vitamins.

3 After 30 minutes, put the chicken back into the broth and cook for another 30 minutes. Then, put the chicken back in the oven and brown for 30 minutes on both sides.

4 In the meantime, prepare the supreme sauce: make a béchamel sauce with the broth of your chicken and add: 1 dl of cream, 1 egg yolk, and 125 g of fresh mushrooms. Let simmer for 30 minutes. It has been 165 minutes since the chicken started cooking, alternating between the broth and the oven.

To finish, take the chicken out of the oven, nicely browned, and place it back in the pot with the vegetables to warm everything up for about 15 minutes.