This recipe is called Poulet Forestier in french which translates to “forest chicken” in english. The word forestier in the name comes from the sauce which is called une sauce forestière because of the mushrooms in the recipe and is a perfect autumn dish. Typically a forestier sauce does not have mustard in it but I find it gives a little something special to the sauce! 🙂
The below serves my family (2 adults, 3 children), I would say it serves 4 adults perfectly.
- 4 chicken fillets
- 40g butter
- 1 tablespoon flour
- 20cl dry white wine
- 1 small onion
- 2 cloves of garlic
- 15cl chicken stock
- 250g mushrooms
- Salt & pepper
- 1 tablespoon of mustard
- 20cl of creme fraîche or liquid cream
- Heat the butter in a large pan and brown the chicken fillets
- Sprinkle in the flour and mix well, then pour in the white wine and continue mixing
- Add the chopped onion, the garlic, the chicken stock and the mushrooms
- Season with salt and pepper and then cover the pan and leave it to simmer for about 30 minutes
- After 30 minutes remove the chicken fillets from the pan.
- Add the mustard and cream (or crème fraîche) to the pan and mix well so that you get a nice creamy sauce
- Put the chicken back in the pan and serve hot with potatoes or rice.