Poulet forestiere aux vin blanc

Servings: 2 – 4

 

 

Ingredients:

 

2 cups buttermilk

 

4 boneless, skin-on chicken thighs

 

 

Dredge:

 

1/2 teaspoon salt

 

½ teaspoon freshly ground black pepper

 

4 tablespoons flour

 

 

Sauce:

 

2 tablespoons unsalted butter

 

2 tablespoons grapeseed oil

 

2 shallots, peeled and sliced in thin rings

 

1 garlic clove, peeled and sliced paper thin

 

1/2 cup dry white wine (chicken stock may be substituted)

 

½ cup chicken stock

 

1 1/3 pound Cremini, Chanterelles, Morel, or a combination thereof mushroom caps, washed and thinly sliced

 

3 tablespoons crème fraiche

 

¼ teaspoon salt

 

¼ teaspoon thyme

 

 

Garnish

 

Snipped parsley

 

 

 

Preparation:

 

Place thighs in a bowl.

 

Cover with buttermilk.

 

Cover bowl and place in icebox for 24 hours.

 

One hour prior to cooking, remove thighs from buttermilk and place on a plate.

 

Whisk together salt, pepper and flour.

 

Dredge each piece of chicken in the flour mixture. Set aside on a clean plate.

 

Allow the dredged chicken to come to room temperature.

 

When chicken is at room temperature, heat a large cast iron skillet over medium heat.

 

When the skillet is hot, add butter and olive oil. When the butter is bubbling , place the chicken quarters in, skin-side down.

 

Fry for approximately 6 minutes or until the down side is golden brown and the chicken is firm when pressed.

 

Flip the chicken pieces over and fry for 5-6 more minutes or until that side is golden brown Transfer the chicken to a casserole dish large enough for the thighs to be in a single layer.

 

If the chicken is done (165°F.) place in a warm oven at 275°F. If not done, place in an oven at 350°F. until done. The size and thickness of the thighs will impact the cooking time.

 

Melt the butter for the sauce in the oil in the cast iron skillet.

 

Add the shallots to the oil in the cast iron skillet. Saute for 5 minutes, stirring occasionally, or until the shallots are very soft.

 

Add the mushrooms and saute for about 10 minutes, stirring occasionally, or until the mushrooms begin to sweat. Remove the mushrooms and reserve.

 

Add the wine and chicken stock to the cast iron skillet.

 

Add garlic. Saute until the garlic is soft.

 

Allow the liquid to reduce by half.

 

When the chicken is also done, add the crème fraiche, mushrooms and thyme to the mushroom sauce. Stir gently to combine.

 

Plate chicken using the mushroom sauce as a base and in a ribbon over the top of each thigh.

 

Garnish with snipped parsley.

 

Serve.