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Coq au Creme

Rated as 4.19 out of 5 Stars

"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

1 h 15 m servings 583 cals
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 583 calories; 42.4 g fat; 14.4 g carbohydrates; 37 g protein; 135 mg cholesterol; 1037 mg sodium. Full nutrition

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Reviews

Read all reviews 21
  1. 26 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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.

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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.

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...

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 husb...

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!

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!

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...

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.

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 m...

I would have rated this higher, but looking over this recipe as it's presented I could tell it was a good idea needing quite a bit of work. Cut back on the broth and sour cream by 1/2 or you'll...