The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Chicken With Mushrooms And Sherry Sauce 💤 ⏳
Chicken With Roquefort Cream Sauce 💤 ⏳
Chicken-less Chicken Casserole 🌄 💤 ⏳
Chicken'n Stuffing Scallop 💤 ⏳
Chilaquiles 🌄 💤 ⏳
Chili 🌄 💤
Chili Con Queso Soup 💤 ⏳
Chimichurri 🌄 💤 ⏳
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Chicken With Roquefort Cream Sauce
Chicken With Roquefort Cream Sauce
(Image is coming soon! HAHAH! But not REALLY soon!)
This elegant Chicken with Roquefort Cream Sauce transforms simple ingredients into a sophisticated French-inspired meal. Chicken pieces are gently simmered with aromatic garlic and herbs de Provence, then bathed in a luxurious sauce where tangy Roquefort cheese melts into velvety cream. The blue cheese adds complex depth while white wine brings bright notes to balance the richness. Ready in under 30 minutes yet impressive enough for entertaining, this dish pairs beautifully with crusty bread to capture every last drop of the extraordinary sauce.
No Jump Zone
Ingredients
3 tablespoons olive oil
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
Directions
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.
Servings\Yield
Serves 4
Nutrition Facts
Nutrition Per Serving - Calories: 630; Total Fat: 52g (Saturated Fat: 24g); Cholesterol: 200mg; Sodium: 620mg; Total Carbohydrates: 3g (Dietary Fiber: 0g, Sugars: 1g); Protein: 36g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... The herbes de Provence used in this recipes are 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.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: French, chicken
🗂️ Categories: 🍗 Chicken & Other Poultry, 🌎 World Food
📚 Collections: Cooking With "Cow" (Carol Jancsi), From The Ferguson Family, The TFR Cookbook
Chicken With Roquefort Cream Sauce was added on March 02, 2009 and last updated on November 04, 2021.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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