Using most Cook’s favorite part of the chicken, thigh, these moisture locking cuts are seared then bubbled away in a luscious homemade white wine and chanterelle mushroom sauce.
Being a lover of any dish cooked in a great white wine sauce, I created this dish from mostly essential ingredients in my pantry: herbs de provence, dijon mustard & white wine. As fresh ones can be quite expensive and not as abundantly available, I used dried chanterelle mushrooms for this dish.
Tip: Whenever coming across dried/preserved ingredients that aren’t typically available in your local grocery store, always buy them! That’s why I have these mushrooms-I bought month ago. There is nothing more frustrating than going on a wild goose hunt for gourmet ingredients when you’re ready to cook that day.
The recipe begins with rehydrating the mushrooms for atleast half hour. This is the most time consuming bit, but requires no attention. I’d suggest doing this step as soon as you arrive home before taking a relaxing shower or before you settle down to relax.
Season the chicken generously, it will carry the flavor of this dish.
Even though there is no skin, cook the chicken ‘skin side down’. The pieces open part should be facing upwards at the beginning.
Be sure the pan isn’t too hot when adding in the garlic and shallots. If needed, take off the heat for a couple minutes so it doesn’t burn them upon contact.
When adding in the chicken back to the dish, be gentle with your placement. That lovely golden crust on top is full of the best flavor. You don’t want the sauce to wash it all away.
This dish is perfectly paired with potatoes. You can roast them after coating with olive oil and season with sea salt. This would be best done at the same time the mushrooms are soaking. Otherwise, you can boil some halved baby potatoes, strain, season & pan fry with olive oil.
- 500g chicken thighs, boneless & skinless
- 25g dried Chanterelle Mushrooms
- ½ cup white wine
- 2 tbsp minced shallots
- 2 tbsp dijon mustard
- 2 tbsp butter
- 1 tbsp flour
- 1 garlic clove minced
- 1tsp herbs de Provence
- sea salt flakes & fresh cracked black pepper to taste
- Rehydrate mushrooms by soaking them in 1 ¾ cups hot water for at least 30 minutes. (Follow package instructions).
- Season the chicken with salt, pepper & herbs de provence (equally coating both sides).
- In a deep skillet or dutch oven, melt butter over medium heat. Add in chicken, closed side down. (Note. This would be the side where the skin was.)
- Turn once golden, about 8-10 minutes. Cook for another 6-10 minutes until fully cooked. Set chicken aside to rest.
- Strain the mushrooms reserving the liquid. Rinse mushrooms well under cold water. Be sure to separate 1 ½ cup reserved mushroom liquid from any settled dirt. This can be done by slowly transferring the liquid into another container,leaving behind the final ¼ cup of liquid that contains the sediments.
- To the same pan add in minced shallots & garlic. Cook for about a minute, being careful not to burn.
- Stir in the flour, mixing well with a wooden spoon. This should gently bubble for about a minute so the flour can cook off.
- Slowly whisk in white wine. Deglaze by scraping the base of the pan with your wooden spoon to push up any brown bits that are stuck to the bottom.
- Add in 1 ½ cup of the cleaned mushroom liquid. Allow to come up to a boil, add mushrooms & reduce the sauce by half.
- Once sauce is reduced, place the chicken back into the pan. Simmer chicken in sauce until reheated through.