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Suggested video 12 recipe ideas to prepare in September!

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We love chicken in every way. Grilled in the oven or on the barbecue, whole or shredded, it adapts to everyone’s desires and tastes.

With super soft pieces and a sauce made from Parmesan, crème fraîche and Parma ham, the 750g readers’ favorite simmered chicken in cream recipe should delight young and old alike. Want to reproduce it at home? Here is the list of ingredients and preparation steps.

To make this recipe for 4 people, you will need:

For the chicken:

  • 8 chicken thighs
  • 20g butter
  • 1 sprig of fresh thyme
  • 3 slices of Parma ham
  • 4 pinches of freshly ground pepper

For the sauce:

  • 2 shallots
  • 500 g thick crème fraîche
  • 100 g grated parmesan
  • 3 slices of Parma ham
  • 25 cl of vegetable broth
  • 2 pinches of salt or fine salt
  • 2 pinches of black pepper
  • 1 sprig of rosemary
  • 1 sprig of thyme

  1. Prepare the chicken thighs by removing the excess skin.
  2. In a cast iron casserole dish, melt the butter and add the thighs to brown them over high heat for 10 to 15 minutes.
  3. Remember to turn them on all sides to grill the skin. Remove the thighs and reserve them under aluminum foil on a plate.
  4. Peel the shallots and slice them finely.
  5. In the same casserole dish rinsed of chicken fat, brown the shallots over low heat.
  6. Add the rosemary, thyme and three slices of ham cut into small pieces.
  7. Mix well then add the cream, vegetable stock and grated parmesan.
  8. Season with pepper and simmer for 10 minutes over medium heat.
  9. When the parmesan has melted, turn off the heat, remove the rosemary and thyme then using a hand blender, mix the sauce in the casserole dish.
  10. Taste and adjust seasoning if necessary. Return the chicken thighs to the pan and cook over medium heat for 30 to 40 minutes.
  11. Meanwhile, heat the remaining slices of ham in a small frying pan until crispy, then drain them on absorbent paper.
  12. Once cold, you can crumble them more easily.
  13. Serve the chicken with the sauce and sprinkle with grilled Parma ham and thyme.

You can accompany this dish with steamed rice, pasta or even potatoes. If you notice after cooking that the chicken sauce is still a little liquid, transfer the chicken pieces to a plate covered with aluminum foil and thicken the sauce by simply placing the casserole dish on the heat. After a few minutes, you will obtain the ideal consistency!


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