Chicken with Mushrooms (Poulet aux Champignons)
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)
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.
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
Preheat oven to 350°.
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.
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.
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.
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.
Remove the chicken and mushrooms to a platter, discarding the parsley and thyme; cover with foil to keep warm.
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.
Main Course
French
chicken, mushrooms, whole chicken