Chicken à la Crema

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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 poblanos begin to soften, about 3 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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 chicken 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 ¼ hours.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Transfer chicken to a bowl using tongs; set aside 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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Meanwhile, remove and discard chicken skin and bones (or save to make stock). Break meat into large or small pieces; save any edible drippings.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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 ½ cup crème fraîche. Taste; adjust salt and seasonings.'}

📊 Nutrition Facts

Per serving (6 servings total)