Pheasant or Chicken En Creme
Elevate your dinner table with the luxurious "Pheasant or Chicken En Creme," a classic French-inspired dish that combines tender, seared poultry with a velvety, herb-infused cream sauce. Perfectly golden pieces of pheasant or chicken simmer gently in a rich blend of chicken stock, dry white wine, and heavy cream, enhanced by the delicate flavors of fresh thyme, parsley, and garlic. This recipe offers a versatile option for either bone-in or boneless cuts, with the enchanting addition of mushrooms for an earthy twist if desired. Ready in under an hour, this dish pairs beautifully with fluffy mashed potatoes, steamed rice, or crusty bread to soak up every drop of the luscious sauce. Whether it's a romantic dinner or a comforting family meal, "Pheasant or Chicken En Creme" brings elegance and indulgence to your plate with minimal effort. Perfect for fans of creamy chicken recipes, hearty comfort food, and French-inspired cuisine.
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Recipe Information
Ingredients
- 4 pieces Pheasant or chicken pieces (bone-in or boneless)
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 large Shallots, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken stock
- 1 cup Heavy cream
- 0.5 cup Dry white wine
- 1 teaspoon Fresh thyme
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Mushrooms, sliced (optional)
Instructions
Pat the pheasant or chicken pieces dry with paper towels. Season both sides with a pinch of salt and black pepper.
In a large skillet or Dutch oven, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
Sear the pheasant or chicken pieces for about 4-5 minutes per side, until golden brown. Remove from the pan and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the pan. Stir in the chopped shallots and cook for 2-3 minutes, until soft and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant but not browned.
Sprinkle in the flour and stir to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken stock while whisking to prevent lumps. Add the white wine and stir until smooth.
Simmer the sauce for 3-4 minutes until slightly thickened. Stir in the heavy cream, thyme, parsley, and additional salt and pepper to taste.
Optional: Add the sliced mushrooms to the sauce and cook for 5 minutes, until tender.
Return the pheasant or chicken pieces to the pan, spooning some of the sauce over them. Cover and simmer gently for 20-25 minutes, or until the meat is cooked through and tender.
Taste the sauce and adjust seasoning as needed. Garnish with additional fresh parsley before serving.
Serve hot with rice, mashed potatoes, or a side of crusty bread to soak up the creamy sauce.
Nutrition Facts
Calories |
831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 686 mg | 30% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.9 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 681 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
