Chicken & Chanterelle Mushrooms
Yesterday while driving past the produce place in town, I noticed their sign advertising fresh chanterelles. I am a sucker for wild mushrooms... I couldnt resist... I'm like a fly to light... helplessly drawn to the earthy fungi.
I had a very specific recipe in mind... I knew what ingredients I wanted to use... wine, cream.... but I wasnt sure how to execute it... so I rummaged around online and melded a couple different ones I found together and came up with this.
Frying the chicken with its skin on adds lots of crispy texture..mmm.... meat is ALWAYS so much better with the bones... and skin!!
It was so good. The house still smells beautifully mushroomy.
Chicken & Chantrelle Mushrooms
2 whole chicken breasts, with skin and bone in
1/4 lb chanterelle mushrooms
1/2 onion, diced
1 clove garlic, minced
1 cup chicken broth
1/2 cup white wine
1/2 cup heavy cream
2 tbsp dried parsley
2 tbsp dried thyme
salt & pepper to taste
Melt about 1 tbsp butter and 2 tbsp olive oil in a pan... lightly flour your chicken, and fry on both sides for about 5 mins on each side... adding more butter as necessary. Remove chicken and place on a plate with a little olive oil drizzled over top and stick in the oven at 375 with a thermometer inserted, and cook until it the internal temp reaches around 160. Remove, and let rest for about 5 mins.
Meanwhile, in the leftover fat in your pan that you fried the chicken in, add onions, garlic and mushrooms and sautee til the onions start to go transparent. Add wine to deglaze, then the broth, parsley and thyme. Cover and let simmer until you take the chicken out. While the chicken is resting, turn the heat up a bit on the mushrooms, uncover and let the sauce thicken.... adding cream in the end. Drizzle the mushroom sauce over the chicken and enjoy.
We had this with some fresh green beans.