Insomniac Chef

Cook until your eyes bleed

Month: January 2015

Chicken Sauté with Wild Mushrooms (Poulet Sauté aux Morilles)

Chicken with Wild Mushrooms


Mmm, chicken thighs…  They are the best part of the chicken.  THE best.  But Alais, what about all that skin and fat?  But Alais, breast meat is so much better.  Shut up!  Breast meat is the most difficult to cook and flavorless part of the chicken.  No fat = no flavor; end of story.

I developed this recipe, with the help or un-help, of Mr. Montagné.  He included some measurements for ingredients and that is it.  We’re just supposed to know how to cook Poule Sauté aux Morilles…  I’ve attempted to keep as much of the original ingredients as possible, with a few changes.

Chicken Thighs with Cooked Wild Mushrooms


Chicken Sauté with Wild Mushrooms

Serves: 2    Prep Time: 45 minutes    Cook Time:  47 minutes    Total Time: 1 hour 32 minutes


Morrells, Yellow Chantrelles and Blue Chantrelles Clean Raw

4 chicken thighs, about 1.5 lbs or .75 kg – trimmed of extra skin and fat

250-300 grams (10.5 oz) wild mushrooms   I used a mixture of morels, blue chanterelles and  yellow chanterelles

1 Tbsp butter

1.5 tsp minced fresh thyme

60 mL (1/4 cup) Madeira

235 mL (1 cup) beef or veal stock

2 Tbsp veal demi-glace

Chicken Thighs with Raw Mushrooms Chicken and Wild Mushrooms


  1. Pat the chicken dry with paper towels.  Salt and pepper both sides of the chicken thighs.
  2. Heat the butter on medium-high heat until foaming stops.
  3. Place the chicken thighs skin-side down, for about 5-7 minutes, only flip once the skin is golden brown.
  4. Flip the chicken to the other side and cook for about 10 minutes.
  5. Add the mushrooms to the pan.
  6. Deglaze the pan with the Madeira, after the mushrooms have started to soften.
  7. Add the stock and demi-glace.
  8. Cook until the sauce is thickened and the chicken thighs are cooked through, about another 15 minutes.

I love this served with a hunk or two of hardy rustic bread.  Rice would also be good, but I would skip potatoes.  Potatoes would make this dish beyond rich.  Be forewarned, this style of cooking mushrooms will make them slimy.  If you don’t like slimy mushrooms, you can add them much later in recipe and they will cook up just fine.

Let me know what you think of the delicate flavors in this recipe!

Brussels Sprouts with Browned Butter (Choux de Bruxelles au Beurre Noisette)

Delicious Butter...

Finally, my first post!  I hope you’re as excited as I am.  I love Brussels sprouts, but I hate how they’re cooked most of the time.  Never, never, never eat Brussels sprouts past February.  Out of season sprouts will taste bitter and have a tough and waxy texture.  Gross…

This recipe was developed by me as Mr. Montagné did not see fit to include a recipe for this.  Enjoy!

Brussels Sprouts with Browned Butter

Serves: 4    Prep Time: 15 minutes     Cook Time: 22 minutes     Total Time: 37 minutes


Boil Those Sprouts!

1 lb Brussels sprouts – base trimmed and outer leaves removed and rinsed

8 cups of water

1 Tbsp table salt

  1. Bring 8 cups of water to a rolling boil.
  2. Add the salt and wait for the water to begin to roll again.
  3. Drop in all the trimmed Brussels sprouts.
  4. Boil for at least 5 minutes.  You can boil them up to 8 minutes if you prefer the sprouts softer.
  5. Once the sprouts are bright green and give slightly to the pressure of a fork, use a skimmer to remove the sprouts and place them quickly in a heatproof glass bowl.  Cover the bowl with plastic wrap and then with a towel.

Browned Butter:

Browning the Butter

4 Tbsp unsalted butter – room temperature – cut into 4 pieces

  1. In a cold pan set to medium heat, melt the butter slowly.
  2. Continue to swirl the pan as the milk solids start to bubble.
  3. Continue swirling, almost constantly.  The bubbling will slow and the solids will begin to sink.
  4. When you see the butter begin to turn a beautiful deep brown and a nutty aroma comes from the pan.  You’re done!
  5. Pull the pan off the heat.

Your Browned Butter is Ready

  1. Quickly, cut the hot sprouts in half, pole-to-pole, with a paring knife.
  2. Arrange the Brussels sprouts on a plate, cut side up.
  3. Pour a “healthy” amount of the browned butter over the sprouts.
  4. Salt to taste with a nice sea salt.

*Note – this is one of the few times that I will tell you to skip the pepper.  Brussels sprouts have a subtle sweetness that black pepper masks.  If you must pepper, use a white pepper as it has a much softer flavor.

Do you think this recipe works?  Let me know your thoughts.



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