Chicken a la Crema
Chicken a la crema is one of my favorite recipes and one of the greatest chicken recipes of all time. It's simple to make, incredibly comforting, and gorgeous to look at. Sauteed mushrooms and onions are well browed to add extra flavor and give the sauce a beautifully rich color. Spoon this into a bowl alongside rice and top with a dollop of creme fraiche and a sprinkle of cilantro, or wrap it up in a fresh, warm tortilla and dunk it in the sauce--no matter how you serve it, this dish should be on every chicken lover's bucket list.
Poblano peppers are like regular green peppers, except thinner, more flavorful, and with a little bit of heat. If you can find them, use them, but if not, any pepper will do.
Diced fresh tomato can be used in place of canned, and you can substitute 2 teaspoons table salt for 1 tablespoon kosher salt. Feel free to use any herbs you like.
Sour cream can be used in place of creme fraiche, but it's more acidic, will make the sauce tangier, and may curdle.
You can serve the chicken on the bone if you'd like.