Recipes Meat and Poultry Chicken Whole Chicken Recipes Chicken a la Crema 5.0 (31) 27 Reviews 11 Photos Chicken à la crema is one of my favorite recipes and one of the greatest chicken recipes of all time. It's simple to make, incredibly comforting, and gorgeous to look at. Sautéed mushrooms and onions are well browed to add extra flavor and give the sauce a beautifully rich color. Spoon this into a bowl alongside rice and top with a dollop of crème fraîche and a sprinkle of cilantro, or wrap it up in a fresh, warm tortilla and dunk it in the sauce—no matter how you serve it, this dish should be on every chicken lover's bucket list. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on October 15, 2024 Save Rate Print Share Add Photo 11 11 11 11 Prep Time: 25 mins Cook Time: 2 hrs 15 mins Total Time: 2 hrs 40 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 tablespoons olive oil 1 (4.5 pound) whole chicken, quartered 2 cups thickly sliced mushrooms 1 yellow onion, roughly chopped 1 tablespoon kosher salt, or more to taste 3 poblano peppers, seeded and thinly sliced 4 cloves garlic, minced 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon freshly ground black pepper 1 teaspoon dried oregano ¼ teaspoon cayenne pepper 4 cups chicken broth 1 (14.5 ounce) can diced tomatoes 1 large bay leaf 1 ½ cups crème fraîche, divided 2 sprigs fresh oregano, leaves stripped and finely chopped ½ cup chopped cilantro Directions Heat olive oil in a Dutch oven over high heat. Add chicken; sear until well browned on both sides and fat has rendered, 6 to 8 minutes per side. Transfer chicken to a bowl. Reduce heat to medium; add mushrooms, onion, and salt to the Dutch oven. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add poblanos, garlic, chili powder, cumin, black pepper, dried oregano, and cayenne pepper. Cook and stir until peppers begin to soften, about 3 minutes. Stir in chicken broth, diced tomatoes, and bay leaf; increase heat to high. Stir in 1 cup crème fraîche and fresh oregano; bring to a simmer. Add chicken and any accumulated juices to the Dutch oven, nestling quarters into broth to cover. 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. Transfer chicken to a bowl using tongs; cool until cool enough to handle. Increase heat to medium-high. Cook until braising liquid reduced by about half, 15 to 20 minutes, skimming fat from the surface as it cooks. Meanwhile, remove and discard chicken skin and bones (or save to make stock). Break meat into large or small pieces; save any edible drippings. Reduce heat to low; add chicken meat and drippings to sauce. Simmer until chicken has absorbed flavor from sauce, about 15 minutes. Off heat, stir in chopped cilantro and remaining 1/2 cup crème fraîche. Taste; 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 crème fraîche, but it's more acidic, will make the sauce tangier, and may curdle.You can serve the chicken on the bone if you would like. I Made It Print 43 home cooks made it! Nutrition Facts (per serving) 734 Calories 54g Fat 12g Carbs 52g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 734 % Daily Value * Total Fat 54g 69% Saturated Fat 22g 111% Cholesterol 231mg 77% Sodium 2027mg 88% Total Carbohydrate 12g 4% Dietary Fiber 4g 13% Total Sugars 7g Protein 52g 103% Vitamin C 45mg 50% Calcium 81mg 6% Iron 5mg 29% Potassium 776mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.