Best Creme Fraiche Chicken Recipes

CREME FRAICHE CHICKEN

Steps:

• In a large skillet, saute chicken breasts in oil over medium high heat. Once breasts are browned, add white wine and salt and pepper to taste. Let simmer for 15 to 20 minutes, or until chicken is cooked through and juices run clear.
• Meanwhile, To Cook Pasta: Bring a large pot of salted water to a boil. Add pasta to boiling water, cook for 8 to 10 minutes or until al dente. Drain.
• When chicken is cooked, remove from skillet and cube. Set aside. Saute onion and garlic in remaining juices. Once onions are translucent, add mushrooms and saute until soft. Add cubed chicken, creme fraiche and sour cream (to desired thickness). Stir all together and heat through. Put hot cooked pasta on plate, top with chicken and sauce and sprinkle with grated Parmesan cheese.

NORMANDY-STYLE CHICKEN AND LEEKS WITH CREME FRAICHE

Steps:

• Season chicken all over with salt and pepper. Melt butter with the oil in a large enameled cast-iron Dutch oven over medium-high heat until just bubbling. Add half the chicken pieces, skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate; set aside. Repeat with remaining chicken pieces; add to plate. Remove pot from heat; let cool slightly.
• Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes. Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more. Use a slotted spoon to transfer chicken breasts to a plate, and cover to keep warm. Adjust leeks so they are submerged in liquid. Cook, uncovered, until the remaining chicken pieces are tender and cooked through, about 10 minutes.
• Transfer all of the chicken to a warm serving platter. Remove leeks from pot, and arrange them around the chicken. Cover to keep warm. Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to a scant 2/3 cup), 8 to 10 minutes.
• Reduce heat to medium-low. Whisk in the creme fraiche and parsley. Ladle pan sauce over chicken and leeks. Serve immediately.

BRAISED CHICKEN WITH WHITE ASPARAGUS AND MOREL SAUTé WITH CRèME FRAîCHE

Steps:

• Toss chicken pieces with peel, thyme, and chopped parsley in large bowl. Cover and refrigerate at least 4 hours or overnight.
• Let chicken pieces stand at room temperature 15 minutes. Sprinkle with salt and pepper; let stand 15 minutes more.
• Preheat oven to 325°F. Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add chicken pieces, skin side down; cook until deep brown, about 5 minutes. Turn chicken over; reduce heat to medium and cook 2 minutes. Arrange in single layer in large ovenproof pot. Pour off all but 4 tablespoons drippings from skillet. Add onion, leeks, morels, and bay leaves to skillet; sauté over medium heat until vegetables are golden, about 7 minutes. Add wine and Sherry; increase heat to high and boil until liquid is reduced by half, about 2 minutes. Add broth; bring to boil. Add 6 parsley sprigs. Pour vegetables over chicken. Cover pot with plastic wrap, then foil. Bake until chicken is very tender, about 1 1/2 hours.
• Increase oven temperature to 400°F. Transfer chicken pieces to rimmed baking sheet; roast in oven until brown, about 15 minutes.
• Meanwhile, strain vegetable-broth mixture into medium saucepan. Press on solids to extract as much liquid as possible. Boil liquid until reduced to 3 cups, about 15 minutes. Whisk in remaining 2 tablespoons butter. Season with salt and pepper.
• Arrange chicken on large platter. Spoon reduced juices over. Arrange white asparagus, morels, and leeks over and around chicken. Top each chicken leg with dollop of crème fraîche and serve.

CHICKEN & LEEKS WITH CREME FRAICHE

Steps:

• Season chicken with salt and pepper. Melt butter and oil in a large sauté pan or enameled cast-iron Dutch oven over medium-high heat until just bubbling.
• Add chicken skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate and remove pot from heat; let cool slightly.
• Drain oil leaving a light coating on the bottom of the pan (enough to saute leeks.).
• Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes.
• Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more.
• Transfer the chicken to the serving dishes leaving the juices behind. Remove leeks from pot, and arrange the leeks around the chicken.
• Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to about 1/2 cup), 8 to 10 minutes. (If the liquid is already cooked down, skip this step and add a few tablespoons of cider so that there is about ½ cup of liquid in the pan and warm).
• Reduce heat to medium-low. Whisk in the crème fraîche and optional parsley. Ladle pan sauce over chicken and leeks.
• Serve immediately.

NORMANDY-STYLE CHICKEN AND LEEKS WITH CRèME FRAîCHE

Steps:

• Season chicken with salt and pepper. Melt butter with the oil in a large enameled cast-iron Dutch oven over medium-high heat until just bubbling. Add half the chicken pieces, skin sides down; cook, turning once, until golden, 2 to 3 minutes per side. Transfer chicken pieces to a plate; set aside. Repeat with remaining chicken pieces; add to plate. Remove pot from heat; let cool slightly.
• Return pot to medium-low heat, and add leeks. Cook, stirring frequently, until leeks begin to soften and are pale golden, about 3 minutes. Add hard cider and thyme. Move leeks to edges of pot, and add all the chicken pieces to pot, skin sides down. Arrange leeks over chicken. Cover, and cook 15 minutes (if liquid is bubbling rapidly, reduce heat to low). Turn chicken pieces, and cook until breasts are cooked through, about 5 minutes more.
• Transfer chicken breasts to a plate, and cover to keep warm. Adjust leeks so they are submerged in liquid. Cook, uncovered, until the remaining chicken pieces are tender and cooked through, about 10 minutes.
• Using a slotted spoon, transfer all of the chicken to a warm serving platter. Remove leeks from pot, and arrange the leeks around chicken. Cover with foil, and set aside. Return pot to medium heat. Cook, uncovered, until liquid has reduced by about half (to a scant 2/3 cup), 8 to 10 minutes. Reduce heat to medium-low. Whisk in the crème fraîche and parsley. Ladle pan sauce over chicken and leeks. Serve immediately.
• Crème Fraîche
• Stir together cream and buttermilk in a medium bowl. Let stand at room temperature, partially covered, until thick, about 12 hours. Stir; cover, and refrigerate until ready to use, up to 2 weeks.

HONEY, MUSTARD & CRèME FRAîCHE BAKED CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.
• Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving

MINI CHICKEN KIEVS FILLED WITH PEA, BASIL AND CRÈME FRAÎCHE PESTO

Steps:

• Start by placing all the pesto ingredients into a food processor and blitzing until smooth, the mixture should be the consistency of custard - so runny but nice and thick. Take around 4 to 5 tablespoons of the mixture and put them into a bowl, and decant the rest of the mixture into a re-sealable jar and place into the fridge. Place the chicken, salt, pepper, onion and celery salt into a food processor and blitz until nice and smooth. Using wet hands (it makes it much easier and cleaner to make the kievs, and keep the tap running so you can rinse in between making each of them) spoon a large tablespoon of the chicken mixture onto the palm of your hand and gently flatten it a little as in the picture. Now, take a level teaspoon of the pesto mixture you put into a separate bowl and drop it into the middle of the chicken mix. Curling your hand up gently as in the pic, bring the mixture up and around the pesto, encasing it inside while making sure you expel as much air from inside as possible, then smooth the tops together to seal. Repeat with all the chicken mixture. Line up the flour, egg and panko in that order and coat each kiev in turn - flour first, then egg, then panko - setting the coated kievs onto a plate. Preheat your oil to 330 °F. Fry the kievs for 12 to 15 minutes (depending on their size) until they are nicely golden brown, turn them over during the cooking if you're frying them in a saucepan and the oil doesn't totally cover them. Remove and place them on kitchen paper to drain. Serve them with a squeeze of lemon, a little salt and some extra pesto filling to dip them in.

CHICKEN TARRAGON WITH CRèME FRAîCHE

Steps:

• Preheat oven to 375 degrees. In a fireproof pan, heat the butter, and brown the chicken lightly. Season with salt and pepper, add half the tarragon. Cover with foil and bake for 10 to 15 minutes or until chicken breasts are cooked.
• Remove from oven. Stir in the crème fraîche, heat through and sprinkle with remaining tarragon leaves.

CREME FRAICHE CHICKEN

Steps:

• Cube chicken and sprinkle with salt and pepper.
• Melt butter in a medium skillet, add chicken and cook until chicken is no longer pink and lightly browned.
• Stir in garlic and onions and continue to cook until onions are translucent, add mushrooms and saute until soft.
• Remove chicken mixture from pan and add white white to deglaze pan.
• Cook until most of wine has evaporated, stir in chicken mixture, basil and creme fraice.
• Stir and heat on low until thoroughly heated.
• Serve over fresh cooked pasta, garnish with remaining 2 tablespoons creme fraiche and freshly grated cheese.
• Serve immediately.

SLOW-COOKER CHICKEN WITH APPLES AND CRèME FRAîCHE

Steps:

• In 10-inch skillet, melt butter over medium-high heat. Season chicken thighs with salt. Brown chicken thighs, in batches if needed, on both sides, along with the shallots. Do not worry about cooking the chicken through. Remove chicken and shallots from skillet, and add to slow cooker.
• Remove skillet from heat; add brandy. Return skillet with brandy to heat to deglaze by scraping up brown bits from bottom. Once the bits are all scraped up, add brandy to slow cooker.
• Add chicken broth, bay leaves, thyme and apples to slow cooker. Cover; cook on Low heat setting 4 hours. After 3 1/2 hours, stir in sage. After 4 hours, just before serving, stir in crème fraîche. Serve over mashed potatoes.

CREME FRAICHE BAKED CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6
• Mix together the creme fraiche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin side up, in a roasting tray just large enough for the chicken and vegetables
• Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 minutes until the chicken is cooked through and the potatoes are tender. Scatter over the tarragon before serving

CHICKEN SALAD WITH CRèME FRAîCHE AND RYE

Steps:

• Preheat oven to 425°. Place chicken on a small rimmed baking sheet and rub with 1 tablespoon oil; season with kosher salt and pepper. Roast until golden brown and cooked through, 25-30 minutes. Let cool, then shred into bite-size pieces.
• If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain and transfer to a bowl of ice water. Drain and peel. (If using frozen fava beans, cook 2 minutes; transfer to a bowl of ice water, then drain.) Toss in a large bowl with fennel, scallion, tarragon, vinegar, chicken, and remaining 3 tablespoons oil; season with kosher salt, pepper, and more vinegar, if desired.
• Meanwhile, whisk crème fraîche in a medium bowl to soft peaks (it will look fluffy); season with kosher salt.
• Toss cucumber with parsley, lemon zest, and lemon juice in a small bowl; season with kosher salt and pepper.
• Serve chicken salad with bread, cucumber, and a dollop of crème fraîche, topped with sea salt and more pepper.
• Do ahead: Chicken can be cooked 2 days ahead; cover and chill. Shred just before using. Fava beans can be cooked 2 days ahead; cover and chill.

SUNNY'S PUMPKIN AND CHICKEN BITES WITH SUNNY'S CREME FRAICHE DIPPING SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• For the filling: In a large bowl, combine the pumpkin puree, chicken, celery, garlic, sage, thyme, walnuts, scallions, dried cranberries and Hungarian paprika. Taste, making sure to get a bit of each ingredient in the sample. There should be a nice balance of sweet and savory; adding a nice pinch of salt can bring you to the right place. Stir before tasting again and adjust as needed. Once done with the salt, add a few grinds of black pepper. Add the cheese and stir to combine. Refrigerate until mix is firm and less sticky, about 20 minutes.
• For the wrappers: Wrappers should be packed with paper between each. Remove one wrapper at a time along with the paper and roll and flatten each slightly with a rolling pin. If not packed with paper, roll on a sheet of wax paper. Cut each in half to create 48 half circles. Fill one side of each half with a heaping tablespoon of filling and fold the empty side over the filled side to create a triangle with a curved edge. Then, using the tines of a fork, close both open sides by pressing them together with the top 1/2 inch of the fork. Repeat for the rest.
• In a small bowl whisk the eggs and 1 tablespoon water. Lightly brush one side of each bite and place the brushed side up on a parchment or nonstick aluminum foil-lined baking sheet. Bake until golden brown, 20 to 24 minutes. Serve with Sunny's Creme Fraiche Dipping Sauce.
• In a food processor, add the creme fraiche, scallions, garlic and hot sauce. Taste the dip and season with a pinch of salt and a few grinds of black pepper. Blend again and taste, seasoning again if needed. Refrigerate at least 30 minutes before serving cold.

LEMON CHICKEN WITH CREME FRAICHE

Steps:

• 1 1/2 tablespoons butter 1 1/2 tablespoons olive oil 4 whole chicken legs (thighs attached) Coarse sea salt Freshly ground black pepper Grated zest and juice of 1 lemon 1/2 cup creme fraiche