| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
May 1991 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
|
Chicken; cut into 8 pieces |
|
|
; (3 1/2-pound) |
| 1 |
c |
Whipping cream |
| 1/4 |
c |
Dry white wine |
| 5 |
|
Garlic cloves; minced |
| 1 |
ts |
Herbes de Provence or dried thyme; crumbled |
| 3/4 |
c |
Crumbled Roquefort cheese |
|
|
Chopped fresh chives |
INSTRUCTIONS
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.
Serves 4.
Bon Appetit May 1991
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