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 Sauté with Wild Mushrooms
Serves: 2 Prep Time: 45 minutes Cook Time: 47 minutes Total Time: 1 hour 32 minutes
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
- Pat the chicken dry with paper towels. Salt and pepper both sides of the chicken thighs.
- Heat the butter on medium-high heat until foaming stops.
- Place the chicken thighs skin-side down, for about 5-7 minutes, only flip once the skin is golden brown.
- Flip the chicken to the other side and cook for about 10 minutes.
- Add the mushrooms to the pan.
- Deglaze the pan with the Madeira, after the mushrooms have started to soften.
- Add the stock and demi-glace.
- 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!