Chicken with Roquefort Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The herbes de Provence used in this recipes—a blend of dried marjoram, thyme, summer savory, basil, rosemary, fennel seeds and lavender—is typically found in the cooking of southern France. It can be purchased at specialty foods stores and some supermarkets in the States. Ingredients:
3 tablespoons olive oil |
1 3 1/2-pound chicken, cut into 8 pieces |
1 cup whipping cream |
1/4 cup dry white wine |
5 garlic cloves, minced |
1 teaspoon herbes de provence or dried thyme, crumbled |
3/4 cup crumbled roquefort cheese |
chopped fresh chives |
Directions:
1. 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.
2. 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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