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Jacques Pépin's Poulet a La Crème (Chicken in Cream Sauce)
Ingredients
  • 2 tablespoons unsalted butter
  • 6 chicken thighs (about 3 pounds), skin removed(about 2 ½ pounds skinned)
  • 8 mushrooms (about 6 ounces), washed and sliced
  • 1 ½ tablespoons all-purpose flour
  • ½ cup dry white wine
  • ¼ cup water
  • ¾ teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • ½ cup heavy cream
  • 1 tablespoon coarsely chopped fresh tarragon, chives or parsley (optional)
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