Chicken with cream and mushrooms (poulet à la crème et aux champignons)

Do you remember my old farmer ?... Recently, he decided to stop vegetable’s basket delivery.

And I feel a little bit lost.

First because those vegetables were absolutely wonderful. Full of flavour and very tasty.

Then, prices were really competitive.

And finally, it was SO practical, to me !

He used to come to my work, and it prevented me to run here and there to find good vegetables.

And most of all, MOST-OF-ALL … We’re arriving in fig's season. 

And you have to know, Var’s figs are very famous and famed.

The Sollies-Pont’s figs are protected by a label certificate

And my farmer just had the best figs in world. Yeah, baby !

I don’t want to buy my vegetables in supermarket, so I really don’t know how I’m going to do in the future.

SO, if some of you knows a farmer who sells vegetables baskets, in the same condition of mine : selling great vegetables with competitive prices, taking them to my work, nice, clever, sexy, full of humor and heterosexual, please, give him my email address !! ... 

WELL. All this speech once again, just because I made this recipe yesterday, with frozen mushroom. I'm sure it would be better it fresh ones and of course, you can use them. 

And another challenge in my daily life friends ... My BOY ! 

As you maybe know, this young and cute 14 years old just eats want he wants to eat. Which means : French fries and pasta and ... spinach !

... Call him weird ! 

Mushrooms don't belong to his culinary vocabulary and I need, of course, to find solutions to make ONE global dish for the family, because I'M NOT A SLAVE !!!  #!!§&#$%...

So here's my fast recipe for daily cook, for 6 persons :

• 6 chicken breast
• 1 onion
• 2 cloves of garlic
• 1 cup of chicken stock
• 1/3 cup of white wine
• 3 tablespoon of whole cream
• 1 tablespoon of flour corn
• Some thyme and 2 bay leaves
• Frozen mushrooms.

Step 1 :
As always, on a low fire, let brown onion first and garlic.

Step 2 :
On a high fire, add chicken. Let it cook for 10 minutes.

Step 3 :
Pour chicken stock, wine and cream.

Step 4 :
Add herbs and the flour corn tablespoon.

Let the dish cook for 10 other minutes, on a low fire.

Step 5 :
In a separate pan, pour some olive oil and butter and let your mushrooms on a high fire, until juice has disappeared. You can add some garlic too.

Serve it with rice.
Bon appétit !

Recapitulative for 6 persons :

• 6 chicken breast
• 1 onion
• 2 cloves of garlic
• 1 cup of chicken stock
• 1/3 cup of white wine
• 3 tablespoon of whole cream
• 1 tablespoon of flour corn
• Some thyme and 2 bay leaves
• Frozen mushrooms.

As always, on a low fire, let brown onion first and garlic. 

On a high fire, add chicken. Let it cook for 10 minutes.

Pour chicken stock, wine and cream. 

Add herbs and the flour corn tablespoon. 

Let the dish cook for 10 other minutes, on a low fire. 

In a separate pan, pour some olive oil and butter and let your mushrooms on a high fire, until juice has disappeared. You can add some garlic too.