Poularde a L Ivoire Ivory Chicken
Indulge in the luxurious flavors of French cuisine with *Poularde à l'Ivoire* (Ivory Chicken), a decadent dish that transforms humble chicken into a show-stopping centerpiece. This recipe features tender, golden-seared chicken pieces simmered in a rich, velvety sauce made from dry white wine, chicken stock, and heavy cream, perfectly balanced with the delicate sweetness of sautéed shallots. Infused with a hint of white pepper, this creamy ivory sauce envelops each bite in an irresistibly smooth and savory embrace. With just 20 minutes of prep and a simmering time that fills your kitchen with tantalizing aromas, this classic French dish is perfect for an elegant dinner party or a cozy night in. Serve it with crusty bread or fluffy rice to soak up every drop of the luscious sauce, and garnish with fresh tarragon for an added touch of sophistication. Keywords: poultry recipe, creamy chicken, French cuisine, ivory chicken, white wine sauce.
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Recipe Information
Ingredients
- 1 unit whole chicken (poularde)
- 50 g unsalted butter
- 3 units shallots
- 150 ml dry white wine
- 300 ml chicken stock
- 200 ml heavy cream
- 0.5 tsp white pepper
- 1 tsp salt
- 1 tbsp fresh tarragon leaves (optional for garnish)
Instructions
Prepare the chicken by removing any giblets and patting it dry with paper towels. Divide the chicken into 8 pieces (2 drumsticks, 2 thighs, and 4 breast pieces).
Melt the butter in a large, heavy-bottomed skillet or Dutch oven over medium heat. Once melted, add the chicken pieces and sear them on all sides until golden brown, about 8 minutes. Remove the chicken and set aside.
Finely mince the shallots. In the same skillet, add the minced shallots and sauté them until they are soft and translucent, about 3 minutes.
Deglaze the skillet with the white wine, scraping up the browned bits from the bottom of the pan. Allow the liquid to reduce by half, about 5 minutes.
Add the chicken stock to the skillet and stir to combine. Return the chicken pieces to the skillet, ensuring they are mostly submerged in the liquid. Reduce the heat to low, cover, and simmer gently for 30 minutes.
Carefully remove the cooked chicken pieces from the skillet and keep them warm on a serving platter. Increase the heat to medium-high and allow the sauce to reduce slightly, about 5 minutes.
Stir in the heavy cream, white pepper, and salt. Warm the sauce over low heat, ensuring it does not boil, and cook until the sauce thickens to a velvety consistency, about 8 minutes.
Pour the creamy sauce over the chicken pieces. Garnish with fresh tarragon leaves, if desired, and serve immediately with crusty bread or rice.
Nutrition Facts
Calories |
3445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.6 g | 337% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1129 mg | 376% | |
| Sodium | 3256 mg | 142% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 9.4 g | ||
| Protein | 193.8 g | 388% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 184 mg | 14% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2330 mg | 50% | |
*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.
