Poulet à la crème (Lyon braised chicken in cream sauce)

For ➍
1 chicken, 1.8 kg
2 l heavy cream
2 carrots
2 onions
1 leek
300 g turnips
2 l chicken stock

Peel the carrots, onions, turnips and wash the leek. In a large pot, place the seasoned chicken, vegetables* and chicken stock. Cover with thick cream. Bring to a simmer and cook in oven at 160°C for 90 m.

When done, put the chicken on a warm plate and cover. Keep the vegetables apart.

Pass the sauce through a chinois and emulsify it with a whisk after correcting the seasoning.

Cut chicken in 8 pieces, arrange with vegetables in a large shallow dish and baste with sauce. Serve with gratin dauphinois or potato matefaim.

*To avoid the turnips turning too soft, add them for the last 20 m.
**Try a quicker version with chicken pieces (for instance for 2 persons with chicken thigh filets): cook for 30 m on top of the stove. Keep the pieces warm. Thicken the sauce. Serve.

This is the Lyon version of volaille à la crème.
Try the classic version.
Read tip on cooking meat in the oven.
More recipes from the Lyon region: goat cheese spread, matefaim salé, salade lyonnaise.

Matefaim (French potato pancake)

For ➍
700 g potatoes
60 g flour
3 eggs
2 egg whites, beaten stiff

Bake the potatoes in their skins on a bed of salt.

Collect the pulp. Add the flour, cream, whole eggs and 2 stiff egg whites.

Put about 2 tbs of the preparation in a buttered skillet and cook 2 m on each side.

Repeat 4 times.

The matefaim (meaning: stop the hunger), sometimes written as 'matefin', is an Eastern French thick pancake, normally made with apples as a dessert. It can also be made with vegetables and be served as a side dish or as a light meal with a green salad.
Try it with Lyonnaise poulet à la crème.
More recipes from the Lyon region: goat cheese spread, salade lyonnaise.

Salade lyonnaise (French poached egg salad)

For ➊
1 handful frisee lettuce, torn into small pieces
2 strips bacon, cooked & crumbled
3 tbs croutons
1 poached egg
shallot vinaigrette

Layer a chilled salad plate with torn frisee, crumbled bacon, croutons, and a poached egg.
Finish the poached egg salad with a drizzle of shallot vinaigrette.

More recipes from the Lyon region: goat cheese spread, matefaim salé, braised chicken with cream sauce.