Chicken Simmered With Cream & Onions / Fondue De Poulet À La Crème - Julia Child Edition
3 Lbs. Organic Chicken, cut up (2 breast, 2 thighs, 2 legs, and 2 wings. You can buy them individually if you don’t want to cut it up yourself)
3 Tbsp. Grass-fed Butter
1 1/2 C. Yellow Onion, thinly sliced
1/2 Tsp. Sea Salt
1/8 Tsp. White Pepper
1/4 Tsp. Curry Powder
3/4 C. Dry White Wine
3 C. Organic Heavy Whipping Cream
Sea Salt, White Pepper, and 1/2 of Lemon
3-4 Tbsp. Organic Heavy Whipping Cream
Fresh Pasrsley For Garnish
Start by making sure your chicken is completely dry, paper towels do the trick.
In a large heavy casserole melt the butter over medium-low heat and add the chicken pieces. Allow the chicken to cook in the butter for 5 minutes, it should not brown. (According to the queen Julia) Remove chicken and set aside.
Add the onions to the same casserole, lower heat and cover until tender. No more that 6 minutes, the same as the chicken you don’t want the onions to brown.
Now return the chicken to the casserole, cover and continue to cook for 10 minutes, turning once.
After 10 minutes add the white pepper, sea salt and curry followed by the white wine. Up the heat to medium-high and allow the wine to evaporate almost completely, a little left behind is ok!
While the wine is evaporating, heat up the 3 cups of heavy cream in a saucepan, add the hot cream to the chicken and onion mixture. Lower the heat, cover and cook the chicken over a simmer for 35 minutes.
After the chicken has simmered remove it from the cream and set on a serving dish.
Skim the fat off the sauce, turn up the heat and boil stirring until it reduces and coats and spoon lightly.
Taste and add lemon juice, salt and white pepper to taste. Remove the sauce from the heat and add the addition cream to smooth out the sauce.
Now pour the sauce over the chicken and top with chopped parsley. My favorite way to serve this chicken dish is with simple steamed white rice, enjoy!