Chicken a la Crema
Ingredients2 h 40 m servings 734
- Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
- Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
- Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
- Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
- Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
- Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.
- Chef's Notes:
- 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.
Per Serving: 734 calories; 53.7 12.2 51.5 231 2027 Full nutrition
ReviewsRead all reviews 12
They didn't have chicken at the grocery store this week (result of COVID-19 panic shopping, I guess), so I used pork shoulder instead. I braised the pork shoulder in the cooking liquid for 3 ho...
Today was the perfect day for this " feel good" dish! We are Hispanic and enjoy many dishes similar to this but this one has nearly tied with our family's ultimate favorite, Carne Guisada! This ...
I loved this dish and so did my family! I will add it to my repertoire of recipes. The broth is delicious. The poblano peppers give it such a great flavor.
I made this today and my family raved about how delicious it was. I will definitely be making this again.
I will be definitely making this again. it was my first time quartering a whole chicken. A little bit time consuming due to lack of experience but flavors are so worth it. Thank you chef John!
I had no creme fraice and used sour cream instead. Otherwise I followed the recipe verbatim. I will definitely make this again. DELICIOUS!
I made with chicken breast cut into smaller pieces. It was a little spicy, but overall a great meal. We served over long grain rice.
Delicious. I used only thighs and may have cooked them a little too long as we ended up with shredded chicken rather than chunk chicken. Delicious anyway. Served over Spanish rice. We ate every...