Chicken a la Crema Recipe

Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered 6 to 8 minutes per side. Remove chicken to a bowl.

Reduce heat to medium and add onion mushrooms and salt to the pot. Cook stirring occasionally until well browned 8 to 10 minutes. Add chili powder cayenne black pepper cumin dried oregano garlic and poblano peppers. Cook and stir until peppers begin to soften about 3 minutes.

Add diced tomatoes chicken broth and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot nestling them into the broth so they are covered. 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.

Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half 15 to 20 minutes skimming off fat from the surface as it cooks.

Meanwhile remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.

Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.