CHICKEN WITH ROQUEFORT CREAM SAUCE

Absolutely delightful!


INGREDIENTS:
 

                                               The herbes de Provence used in this recipes is a blend of dried
                                               marjoram, thyme, summer savory, basil, rosemary, fennel
                                               seeds and lavender—is typically found in the cooking of
                                               southern France. It can be purchased at specialty foods stores
                                               and some supermarkets in the States. 

                                               3 tablespoons olive oil
                                               1 3 1/2-pound chicken, cut into 8 pieces
                                               1 cup whipping cream
                                               1/4 cup dry white wine
                                               5 garlic cloves, minced
                                               1 teaspoon herbes de Provence or dried thyme, crumbled

                                               3/4 cup crumbled Roquefort cheese
                                               Chopped fresh chives 

                                               Heat oil in heavy large skillet over medium-high heat. Season chicken with pepper.
                                               Add chicken to skillet and cook until golden brown on all sides, about 8 minutes.
                                               Add cream, wine, garlic and herbes de Provence. Cover and simmer until chicken is
                                               tender and cooked through, turning once, about 20 minutes.

                                               Transfer chicken to platter. Boil cooking liquid in skillet until reduced to sauce
                                               consistency, about 5 minutes. Add cheese and whisk until 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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