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Ingredients
- 3 Tbsp. extra virgin olive oil
- 1 x chicken cut into 8 pcs (3 1/2-lb.)
- 1 c. whipping cream
- 1/4 c. dry white wine
- 5 x garlic cloves chopped
- 1 tsp herbes de Provence or possibly dry thyme crumbled
- 3/4 c. crumbled Roquefort cheese Minced fresh chives
Directions
- Heat oil in heavy large skillet over medium-high heat. Season chicken with pepper. Add in chicken to skillet and cook till golden on all sides, about 8 min. Add in cream, wine, garlic and herbes de Provence.
- Cover and simmer till chicken is tender and cooked through, turning once,
- about 20 min.
- Transfer chicken to platter. Boil cooking liquid in skillet till reduced
- to sauce consistency, about 5 min. Add in cheese and whisk till cheese is melted and sauce is smooth. Season generously with pepper. Pour sauce
- over chicken. Garnish with chives and serve.
- Serves 4.
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