The original recipe for this dish uses Morel mushrooms, an early spring delight. If you don’t have access to morels, cremini or porcini will suffice.

Wine Pairing: Chardonnay pairs well with this dish as would a light-bodied red.
Chicken with Mushrooms (Poulet aux Champignons)
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 

The original recipe for this dish uses Morel mushrooms, an early spring delight. If you don’t have access to morels, cremini or porcini will suffice.

Course: Main Course
Cuisine: French
Keyword: chicken, mushrooms, whole chicken
Servings: 4
Author: Moody's Foodie
Ingredients
  • 1 Moody’s whole chicken cut up (about 3 ½ to 4 lbs)
  • 2 T canola oil
  • 1 T butter
  • ½ t salt
  • 1/8 t freshly ground black pepper
  • 2 small shallots
  • 8 ounces white button mushrooms sliced
  • 4 ounces morel mushrooms substitute Cremini or Porcini, sliced
  • ¼ cup Cognac
  • 2/3 cup white wine
  • 2/3 cup heavy cream
  • 4 sprigs parsley
  • 2 sprigs thyme
  • 2 t cornstarch
Instructions
  1. Preheat oven to 350°.

  2. Heat 1 tablespoon of the canola oil and the butter in a large skillet over medium-high heat. When hot, add the chicken, seasoned with the salt and pepper, in batches; sautée until well browned on both sides, 4 to 5 minutes per side. Remove.

  3. Put the remaining 1 tablespoon of canola oil in the skillet with the shallots and sautée for 1 minute. Add the button mushroom and the morels (or substitutes); sautée until the mushrooms are tender, 4 to 5 minutes.

  4. Return the chicken to the skillet; pour the Cognac over the chicken and immediately light with a match to flame and cook until the flames disappear (stand back). Add the white wine and deglaze over low heat.

  5. Put the chicken, mushrooms and any pan juices in a Dutch oven. Add the sprigs of parsley and thyme. Cover and bake for 1 ¼ hours or until the chicken thighs are no longer pink in the thickest portion when cut with a knife.

  6. Remove the chicken and mushrooms to a platter, discarding the parsley and thyme; cover with foil to keep warm.
  7. Bring the cooking liquid to a boil over high heat. Stir 3 tablespoons of water and cornstarch together; slowly whisk into the liquid. Add the cream and then boil until slightly thickened, 1 to 2 minutes. Pour over the chicken and serve.