Chicken with Roquefort Cream Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 3 tablespoons olive oil
- 1/4 cup dry white wine
- 1 cup whipping cream
- 1 3 1/2-pound chicken, cut into 8 pieces
- 1 teaspoon herbes de provence or dried thyme, crumbled
- 5 garlic cloves, minced
- 3/4 cup crumbled roquefort cheese
- chopped fresh chives
Preparation 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. 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.
Preparation 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. 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.
