Coq au Creme Recipe - Allrecipes.com
Coq au Creme Recipe
  • READY IN hrs

Coq au Creme

Recipe by  

"This is a French recipe taught to me by one of my husband's Moroccan cousins. It's super easy, and can be doubled for a larger dinner party. It's great served with a Caesar salad and lots of French bread to dip in the creamy sauce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Heat oil in a large skillet over medium heat. Add onion and garlic and saute until slightly clear, then reduce heat to medium low (careful not to burn, but browning is okay).
  2. Meanwhile, melt butter or margarine in another large skillet over medium high heat. Rinse chicken breasts and pat dry; season with salt and pepper to taste and brown on both sides, about 2 minutes each side.
  3. Drain and add browned chicken breasts to onion/garlic mixture, then add rosemary, mushrooms and chicken broth. Stir to mix together, making sure chicken breasts are evenly spaced in the skillet. Reduce heat to simmer, cover skillet tightly and cook for 30 minutes.
  4. Add sour cream and stir well, breaking up any clumps with a spoon. Cover skillet again and allow to heat through for 10 minutes.
  5. Strain about 3/4 cup of the liquid from the skillet into a small bowl; add flour and mix well with a fork to break up any clumps. Pour mixture into the chicken mixture, stir well and cook over medium heat for about 15 to 20 more minutes to thicken the sauce. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Feb 06, 2007

I wanted something reminiscent of Coq au vin, so I made a few modifications: 1/2 cup of white wine in place of some of the broth, also added tarragon and bay leaf for that sweetish/spicy flavour. And more flour, as everyone else mentioned. Great recipe

 
Most Helpful Critical Review
Jul 15, 2003

tasty, but for the amount of time it cooks for I was expecting a bit more. I think the same thing could be made in a lot less time.

 

26 Ratings

Jul 13, 2003

Very good. The sour cream is a bit strong throughout the dish. But all in all it's very good. I think maybe cream of mushroom soup in place of the sour cream might be a nice alternative. My husband who doesn't like sour cream said it was very good. I didn't use a separate pan to melt the butter in as per the instructions, I just moved the chicken to a warm plate, finished that step and put it back in. Then did the same thing to blend in the sour cream. Saved dirtying another pan.

 
Jul 13, 2003

This did take a long time, but I love to slave over the stove and the result is WELL WORTH IT!! I used fresh mushrooms as well, delicious!

 
Jul 13, 2003

This was alright but it wasn't great. Maybe I didn't enjoy it very much because I ommitted the mushrooms.. But I don't like mushrooms!

 
Jul 13, 2003

This dish is wonderful! I made one alteration by using low fat sour cream and increasing the flour to thicken the sauce. Everyone had seconds and asked when we could have this again. This recipe doesn't dissapoint!

 
Jun 23, 2003

This is a delicious recipe, although I substituted fresh mushrooms for the canned. It takes a long time to cook, but is well worth the time.

 
Aug 31, 2008

Wow, this was one delicious chicken dish. The flavors of this recipe really come together & while it does take around an hour & 15 minutes just to cook the meal, it is a labor of love. Believe me, the wait is worth it!

 

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Nutrition

  • Calories
  • 583 kcal
  • 29%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 135 mg
  • 45%
  • Fat
  • 42.4 g
  • 65%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 37 g
  • 74%
  • Sodium
  • 1037 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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