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Chicken in mushroom sauce with red wine and crème fraîche

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Ingredients for 2 servings:

  • 400 g chicken breast or fillet
  • 1 pack of mushrooms
  • 1 onion(s)
  • 1 clove(s) garlic
  • 1 cup crème fraîche
  • 1 shot of red wine, to deglaze
  • some thyme stalks
  • 3 bay leaves
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

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Sear the chicken, then add the onion, garlic, and mushrooms. Season with salt and pepper. When the onions are translucent, deglaze with a generous splash of red wine. Add the thyme to the pan. Remove the meat from the pan and place it in a preheated oven at 100°C to marinate, preventing it from drying out. Let the wine sauce reduce for a few minutes, then add the bay leaf. Refine the reduced sauce with crème fraîche, taste, and adjust the seasoning if necessary. When the chicken is cooked through, return it to the sauce. Serve with rice and a fresh tomato salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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