---

Poulet de Cornouaille

Ingredients:

• 1 whole chicken
• 2 tablespoons of butter
• 2 tablespoons of olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• 1 cup of white wine
• 1/2 cup of heavy cream
• 1/2 cup of chicken broth
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Heat the butter and olive oil in a large oven-proof skillet over medium heat.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the thyme and rosemary and cook for another minute.
5. Add the chicken to the skillet and cook until lightly browned on both sides, about 5 minutes.
6. Pour the white wine over the chicken.
7. Transfer the skillet to the preheated oven and bake for 25 minutes.
8. In a small bowl, whisk together the heavy cream and chicken broth.
9. Remove the skillet from the oven and pour the cream mixture over the chicken.
10. Return the skillet to the oven and bake for another 25 minutes, or until the chicken is cooked through.
11. Season with salt and pepper to taste.
12. Serve hot.

---

“Le premier point dans un ménage, c’est la cuisine.”
De Patin