If you’re on the lookout for a comforting, rich dish that feels like a warm hug on a plate, this Mijoté crémeux au poulet Recipe is exactly what you need. Succulent pieces of tender chicken bathed in a luscious, creamy sauce that’s beautifully spiced with paprika and thyme make every bite irresistible. It’s a perfect combination of simple ingredients coming together to create a dish that tastes far more special than the ease of preparation might suggest. Whether for a cozy family dinner or impressing guests with French-inspired flavors, this recipe brings the joy of slow simmered comfort food right to your table.
Ingredients You’ll Need
Every ingredient in this recipe plays its own crucial part in building that iconic creamy texture and deep flavors, yet all are wonderfully simple and easy to find. From the richness of crème fraîche to the earthy warmth of paprika and thyme, this list sets you up for success in creating a truly delightful mijoté.
- 600 g de blancs de poulet coupés en morceaux: Tender chicken breasts cut into chunks are the star protein, ensuring juicy bites.
- 2 cuillères à soupe d’huile d’olive: Adds a fruity base for sautéing with a gentle richness.
- 1 oignon moyen émincé: Provides a sweet, mellow background flavor once softened.
- 2 gousses d’ail hachées: Infuses the dish with aromatic depth and a subtle kick.
- 200 ml de crème fraîche épaisse: The secret to that signature creamy texture and delicate tang.
- 200 ml de bouillon de volaille: Enhances the sauce with savory complexity and moisture.
- 1 cuillère à café de paprika doux: Brings warmth and vibrant color that brighten the dish.
- ½ cuillère à café de thym séché: A classic herb that complements poultry with its earthy notes.
- ½ cuillère à café de poivre noir: Adds just the right amount of spicy contrast.
- 1 cuillère à café de sel: Essential for balancing and enhancing all the flavors.
- 1 cuillère à soupe de moutarde de Dijon: Gives a subtle tang and depth to the creamy sauce.
- 1 cuillère à soupe de farine: Helps thicken the sauce for that perfect velvety finish.
- Persil frais haché pour la garniture (facultatif): Adds brightness and freshness as a lovely final touch.
How to Make Mijoté crémeux au poulet Recipe
Step 1: Brown the Chicken
Start by heating the olive oil in a large pan or Dutch oven over medium heat. Add your chicken pieces and brown them on all sides for about 5 to 6 minutes. This step locks in flavor and creates a beautiful golden crust. Once done, remove the chicken and set it aside—resist the urge to skip this because it really elevates the dish.
Step 2: Sauté the Aromatics
In the same pan, toss in the sliced onion. Cook for about 3 minutes until it softens and turns translucent, releasing its natural sweetness. Then add the minced garlic and cook for just 30 more seconds—this brief cooking helps mellow the sharpness while enhancing the aroma.
Step 3: Build the Sauce
Sprinkle the flour over the softened onion and garlic and stir well to combine. This creates a gentle roux that will thicken your sauce. Slowly pour in the chicken broth while stirring continuously to avoid lumps. Next, add the crème fraîche, Dijon mustard, paprika, thyme, salt, and pepper. Stir everything together until smooth and beautifully combined.
Step 4: Simmer to Perfection
Return the browned chicken pieces to the sauce, making sure they are well coated. Cover the pan and let it simmer on low heat for around 20 minutes. This gentle cooking allows the chicken to become tender and lets all those flavors meld into a rich and creamy masterpiece. Keep an eye on the sauce—it should thicken nicely by the end.
Step 5: Final Seasoning and Serving
Give your mijoté a taste and adjust the salt and pepper if needed. When you’re happy with the flavor, sprinkle fresh chopped parsley on top for a pop of color and freshness, then serve immediately.
How to Serve Mijoté crémeux au poulet Recipe
Garnishes
Fresh parsley is a classic garnish that brightens the rich creaminess of the dish. You can also consider finely chopped chives or a light drizzle of extra virgin olive oil for an elegant finish. These little touches make your presentation feel more special and inviting.
Side Dishes
This Mijoté crémeux au poulet Recipe pairs beautifully with fluffy steamed rice, silky mashed potatoes, or a bed of buttery pasta. Each option helps soak up the luscious sauce perfectly. For a well-rounded meal, serve alongside a simple green salad or some roasted seasonal vegetables to cut through the richness.
Creative Ways to Present
Why not serve the mijoté in individual rustic bowls for a cozy vibe? You can also use mini cocottes for an intimate dinner presentation. Sprinkling toasted almonds or crispy breadcrumbs on top adds a delightful crunch that contrasts wonderfully with the velvety sauce.
Make Ahead and Storage
Storing Leftovers
Leftover mijoté can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen overnight, making it even tastier when reheated. Just keep it chilled promptly after serving.
Freezing
You can freeze this dish, but since it has cream, it’s best to do so before adding fresh herbs. Place the cooled mijoté into a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, warm the mijoté slowly over low heat on the stove, stirring occasionally. This will help maintain the creamy consistency without curdling. Avoid microwaving at full power, which can cause the sauce to separate. Adding a splash of cream or broth can refresh the texture if needed.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a bit more richness and stay juicy thanks to their higher fat content, making the mijoté even more flavorful.
Is there a non-dairy option for the cream?
You can substitute crème fraîche with coconut cream or cashew cream for a dairy-free version. The flavor and texture will be slightly different but still deliciously creamy.
Can I add vegetables to this recipe?
Yes, adding mushrooms or fresh spinach near the end of cooking works wonderfully. They absorb the sauce and add extra nutrients and flavor depth.
How spicy is this dish?
The paprika used is sweet and mild, so the dish is not spicy at all. If you prefer a slight kick, a pinch of cayenne pepper can be added to suit your taste.
What can I serve with this for a lighter meal?
Pairing the mijoté with a crisp green salad, steamed green beans, or roasted cauliflower is a great way to keep the meal lighter while still feeling satisfying.
Final Thoughts
There’s something truly special about a well-made Mijoté crémeux au poulet Recipe—it’s comfort and elegance rolled into one. This dish invites you to slow down, savor each bite, and enjoy the magic that happens when simple ingredients are transformed through a little patience and love. I can’t wait for you to try it and make this creamy chicken stew your own go-to for anytime you crave something cozy, creamy, and utterly delicious.
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Mijoté crémeux au poulet Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 portions
- Category: Plat principal
- Method: Stovetop
- Cuisine: Française
- Diet: Gluten Free
Description
A rich and creamy French chicken stew cooked gently in a skillet, featuring tender chicken pieces simmered in a flavorful sauce made with cream, Dijon mustard, and aromatic spices. This comforting dish is perfect served with rice, pasta, or mashed potatoes and garnished with fresh parsley.
Ingredients
Chicken and Marinade
- 600 g de blancs de poulet coupés en morceaux
- 2 cuillères à soupe d’huile d’olive
Vegetables and Aromatics
- 1 oignon moyen émincé
- 2 gousses d’ail hachées
Sauce Ingredients
- 200 ml de crème fraîche épaisse
- 200 ml de bouillon de volaille
- 1 cuillère à soupe de moutarde de Dijon
- 1 cuillère à soupe de farine
Spices
- 1 cuillère à café de paprika doux
- ½ cuillère à café de thym séché
- ½ cuillère à café de poivre noir
- 1 cuillère à café de sel
Garnish
- persil frais haché (facultatif)
Instructions
- Faire dorer le poulet : Faites chauffer l’huile d’olive dans une grande poêle ou une cocotte à feu moyen. Ajoutez les morceaux de poulet et faites-les dorer sur toutes les faces pendant 5 à 6 minutes, puis retirez-les et réservez.
- Cuire les aromates : Dans la même poêle, ajoutez l’oignon émincé et faites-le revenir pendant 3 minutes jusqu’à ce qu’il soit tendre. Ajoutez ensuite l’ail haché et faites cuire 30 secondes supplémentaires pour libérer les arômes.
- Préparer la sauce : Saupoudrez la farine sur les oignons et l’ail, mélangez bien pour la répartir uniformément. Versez progressivement le bouillon de volaille tout en remuant vigoureusement pour éviter la formation de grumeaux.
- Ajouter les ingrédients de la sauce : Incorporez la crème fraîche, la moutarde de Dijon, le paprika doux, le thym séché, le sel et le poivre noir. Remuez pour bien mélanger tous les éléments et créer une sauce homogène.
- Mijoter le poulet : Remettez les morceaux de poulet dorés dans la sauce. Couvrez la poêle et laissez mijoter à feu doux pendant 20 minutes, jusqu’à ce que le poulet soit bien tendre et la sauce onctueuse.
- Assaisonner et servir : Goûtez la sauce et rectifiez l’assaisonnement si besoin. Servez chaud, garni de persil frais haché pour une touche de fraîcheur, accompagné de riz, pâtes ou purée.
Notes
- Ce mijoté se marie parfaitement avec du riz, des pâtes ou une purée de pommes de terre.
- Vous pouvez ajouter des champignons ou des épinards en fin de cuisson pour varier la recette.
- Pour une version sans gluten, assurez-vous d’utiliser de la farine sans gluten ou omettez-la en épaississant la sauce avec de la crème supplémentaire.
