Poulet Vallée d'Auge (Creamy French Chicken with Mushrooms and Carrots)

Poulet Vallée d'Auge (Creamy French Chicken with Mushrooms and Carrots) ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 8 oz cremini mushrooms, quartered
• 2 medium carrots, peeled and sliced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 sprigs fresh thyme sprigs
• 0.5 cup dry white wine (e.g., Chardonnay)
• 1 cup chicken broth
• 1 tbsp all-purpose flour
• 0.5 cup heavy cream
• 2 tbsp fresh parsley, chopped

How to make Poulet Vallée d'Auge (Creamy French Chicken with Mushrooms and Carrots)

1. Pat the 4 bone-in, skin-on chicken thighs thoroughly dry with paper towels. Season generously on all sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Once hot, sear the chicken thighs skin-side down for 5-7 minutes until the skin is deeply golden and crispy. Flip and sear on the other side for 3-4 minutes. Remove the chicken from the skillet and set aside.
3. Reduce heat to medium. Add 8 ounces quartered cremini mushrooms to the skillet and sauté for 5-7 minutes until they release their liquid and turn golden brown. Add 2 sliced medium carrots and 1 diced medium yellow onion, cooking for another 5-8 minutes until the vegetables have softened.
4. Stir in 2 minced garlic cloves and 3 fresh thyme sprigs, cooking for just 1 minute until fragrant. Be careful not to burn the garlic.
5. Pour in 1/2 cup dry white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes until it has reduced by about half.
6. Sprinkle 1 tablespoon all-purpose flour over the vegetables, stirring well to coat. Cook for 1 minute, allowing the flour to cook out the raw taste and combine with the pan drippings.
7. Gradually whisk in 1 cup chicken broth until smooth, ensuring no lumps remain. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly.
8. Return the seared chicken thighs to the skillet, nestling them among the vegetables. Cover the skillet and reduce the heat to low. Simmer for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
9. Stir in 1/2 cup heavy cream, allowing it to gently heat through for 3-5 minutes without bringing it to a rolling boil. The sauce will become richer and more luscious.
10. Taste the sauce and adjust seasoning with additional salt and pepper if needed. Discard the thyme sprigs. Garnish generously with 2 tablespoons chopped fresh parsley before serving hot.

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