Chicken With Chanterelles

Chicken with chanterelles, chicken with chanterelles- it’s summer time, and what can only be described as a plague of chanterelles is passing through our back garden! I’ve never cooked them before, but I’ve read that they taste vaguely like an enclosed, larger bolete — but I don’t see myself chasing them around the forest with a knife, so they’ll be staying in the kitchen. And I’m going to cook a lot of things with them…

Table of Contents

Chicken Breasts with Rosemary and Chanterelles and Roasted Garlic Potatoes

Total: 1 hr 30 min

Prep: 1 hr
Cook: 30 min
Yield: 4 servings

Ingredients

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Potatoes:

1 1/4 pounds small Red Bliss Potatoes, well scrubbed

2 heads garlic, separated into unpeeled cloves

1/4 cup olive oil

Coarse salt and freshly ground black pepper

Mushrooms:

2 tablespoons unsalted butter

1 shallot, minced

2 cloves garlic, peeled and minced

1 pound fresh chanterelle mushrooms, trimmed, cleaned, and cut if large

2 sprigs fresh thyme, leaves picked and chopped

2 cups chicken stock

Chicken:

2 teaspoons canola oil

1/4 cup unsalted butter

4 boneless chicken breast halves, skin on

Coarse salt and freshly ground white pepper to taste

1 sprig rosemary, about 6 inches long, coarsely chopped

1/4 cup dry white wine

2 tablespoons Cognac

1 1/2 cups white chicken stock

1/4 cup finely minced fresh chivesAdd to Shopping List

Directions

To make potatoes: Preheat oven to 375 degrees. Place a roasting pan in the oven for 5 minutes to preheat. In a mixing bowl, combine the potatoes, garlic, and olive oil and stir to coat the potatoes and garlic. Season generously with salt and pepper. Transfer to the roasting pan and roast, stirring occasionally until potatoes are soft when pierced with the tip of a knife and the garlic cloves are very soft and sweet in flavor, about 40 minutes. Remove from oven and keep warm.
To make mushrooms: In a 12-inch saute pan, heat the butter over medium heat. Add the shallots and cook for about 3 minutes, until softened. Add the garlic and cook about 1 minute longer. Add the mushrooms and thyme. Cover the pan and cook for 7 to 10 minutes, until the mushrooms are tender and have released their juices. If the mushrooms seem dry during cooking, add about 1/4 cup of the chicken stock.
When the mushrooms are soft, add the rest of the chicken stock, raise the heat to high, and cook until the liquid is reduced by half, about 6 minutes. There will be quite a bit of liquid in the mushrooms. Remove them from the heat, cover, and set side to keep warm.
To make the chicken:
Heat the oil and 1 tablespoon of the butter in a 12-inch saute pan over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken breasts in the pan, skin side down. Cook for about 6 minutes, until golden brown. Turn and cook until the juices run clear when pierced with the tip of a knife, about 6 more minutes. Add the rosemary and cook, basting frequently, for 6 to 8 minutes longer, until the chicken is cooked through and nicely browned. Transfer to a serving platter and set it aside, covered, to keep warm.
Pour off any oil in the pan and add the wine and Cognac. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Add the stock and cook until the sauce is reduced nearly by half or thickened and richly flavored, about 4 minutes. Remove the pan from the heat and swirl in the remaining 3 tablespoons of butter. Season with the chives, salt, and pepper. Spoon the sauce over the chicken and serve, passing the mushrooms and potatoes on the side.

Roast Chicken with Chanterelles and Peas

Servings: 4

Golden roast chicken over a rich, creamy sauce of chanterelle mushrooms, sweet peas, and shallots makes for a dish that’s both elegant and comforting. Serve with egg noodles.

Ingredients

3 Tbs. olive oil
1-1/2 Tbs. sherry vinegar
1-1/2 Tbs. fresh lemon juice
5 medium garlic cloves, minced (about 5 tsp.)
1 3-1/2- to 4-lb. chicken, quartered
Kosher salt and freshly ground black pepper
2 oz. (4 Tbs.) unsalted butter
1 cup thinly sliced shallots
3/4 lb. fresh chanterelles (about 5 cups), cleaned, root ends trimmed, torn into bite-size pieces if large
1/2 cup dry white wine
1 cup heavy cream
1 cup frozen peas, thawed
1 Tbs. chopped fresh tarragon

Nutritional Information

Preparation

Position a rack in the center of the oven and heat the oven to 450°F.
Whisk the olive oil, vinegar, lemon juice, and 2 tsp. of the garlic in a large shallow bowl. Add the chicken, turn to coat, and let sit at room temperature, turning occasionally, for 30 minutes.
Put the chicken skin side up on a rack set over a large rimmed baking sheet (reserve the marinade). Season well with salt and pepper. Roast for 10 minutes, lower the heat to 375°F, and roast until the skin is deep golden and the meat is cooked through (165°F), about 30 minutes more.
Meanwhile, melt the butter in a 12-inch heavy-duty skillet over medium heat. Add the reserved marinade and the shallots. Cook, stirring, until tender and lightly browned, 3 to 4 minutes.
Add the chanterelles and cook, stirring frequently, until tender and golden-brown on some sides, about 3 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and simmer for 1 minute. Remove from the heat. Set aside 1/2 cup of the mushrooms and cover to keep warm.
Transfer the chicken to a plate, reserving the juice in the baking sheet and scraping up any browned bits. Put the skillet with the mushroom mixture over medium-high heat and add the chicken drippings, cream, peas, 3/4 tsp. salt, and 1/2 tsp. pepper. Cook until thickened to a sauce consistency, about 2 minutes. Remove from the heat, add 2 tsp. of the tarragon, and season to taste with salt and pepper. Divide the sauce among four shallow bowls and top with the chicken. Sprinkle with the reserved mushrooms and the remaining tarragon, and serve.

Chicken with Chanterelle Mushrooms Cream Sauce

Chicken with chanterelle mushrooms cream sauce is a delicious velvety rich dish. It’s a perfect fancy meal for a special occasion or for those days you need something special. The chanterelle mushrooms add a velvety texture and the cream provides the rich creamy flavors.

I decided to make this recipe because I had found some chanterelle mushrooms for a fairly good price. I had also bought some fresh chicken from the farmers market. If you haven’t tried the fresh chicken from your local farmers market you have not lived. It’s a game changer. The meat is so tender and flavorful. It does not compare to the chicken you buy at the grocery store. Next time you stop by your local farmers market make sure you buy the chicken and try it.

What do chanterelle mushroom taste like?

Chanterelle mushrooms are velvety in texture and add a nutty buttery earthy flavor to dishes. They also have a mild peppery taste to them. Chanterelle mushrooms are delicate, which is why they make a perfect ingredient for a fancy meal. They’re not easy to find, but when you do find them make sure you grab some and make a fancy meal. There is something about chanterelle mushrooms that screams fancy meal.

Where can I find chanterelle mushrooms?

I was fortunate enough to find them at Costco and for a decent price. But you can find them at the grocery store or farmers market. Please note, they’re not always available. So, when you do find them grab some and make this delicious Chicken with chanterelle mushroom cream sauce dish.

How to make Chicken with Chanterelle Mushrooms Cream Sauce.

To make Chicken with chanterelle mushrooms cream sauce you start by preheating the oven to 425 degrees. Wash the chicken with water and pat it dry with paper towels. Then season the chicken with garlic salt.

Heat a cast iron skillet over medium high heat for about 5 minutes. Then add oil, once the oil is hot add the chicken and brown both sides. You want the skin to be crispy. Nothing is better than crispy skin. Once both sides are brown remove the chicken from the cast iron skillet.

Then add the Chanterelle mushrooms, thyme, and season with salt (to taste). Cook for about 2 minutes, then add the wine and cook for another 3 minutes. For the white wine, use a wine that you like to drink. You will appreciate the flavor more. If you are not a wine drinker choose a dry white wine.

Then add the cream and thyme twigs and stir. Then add the chicken back to the cast iron skillet. By adding the chicken last you will ensure the skin remains crispy, but you can still enjoy the yummy velvety cream sauce.

Transfer the cast iron skillet to the oven and cook until the inside of the chicken reaches 165 degrees Fahrenheit (about 15-20 minutes). And Voila! You got yourself a fancy meal. You can serve this dish with mash potatoes, pasta, or a baguette.

Chicken with Chanterelle Mushrooms Cream Sauce

PREP TIME5 mins

COOK TIME35 mins

TOTAL TIME40 mins

SERVINGS4 people

CALORIES465 kcal

INGREDIENTS 1x2x3x

1 tablespoon avocado oil
4 whole chicken legs
1 teaspoon garlic salt
16 oz. chanterelle mushrooms
1 teaspoon fresh thyme chopped
2 twigs thyme
¼ cup white wine
½ cup heavy cream
Salt to taste

INSTRUCTIONS

Preheat oven to 425 degrees
Pat chicken dry with paper towels. Then season the chicken with garlic salt.
Heat a cast iron skillet over medium high heat for about 5 minutes. Then add oil, once is hot add the chicken and brown both sides. Once both side are brown remove the chicken from the skillet.
Then add mushrooms, chopped thyme, and season with salt to taste
Cook for about 2 minutes, then add the wine and cook for another 3 minutes.
Add the cream and thyme twigs and stir. Then add the chicken back to the skillet
Transfer the skillet to the oven and cook until the inside of the chicken reaches 165 degrees Fahrenheit (about 15-20 minutes).

NUTRITION

Calories: 465kcalCarbohydrates: 9gProtein: 23gFat: 35gSaturated Fat: 12gCholesterol: 160mgSodium: 711mgPotassium: 868mgFiber: 4gSugar: 1gVitamin A: 580IUVitamin C: 1.1mgCalcium: 48mgIron: 4.9mg

Chicken With Chanterelles

Chicken Breasts with Rosemary and Chanterelles and Roasted Garlic Potatoes