- 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.