A classic French dish of chicken with a rich wild mushroom sauce. Feel free to use your favorite mushrooms. Bone in chicken legs or boneless breasts can both be used.
Serves 2-4
2 chicken leg quartersor two boneless, skinless chicken breasts
2teaspoonschopped fresh thyme
Kosher salt and fresh ground black pepperto taste
1tablespooncooking oil or chicken fatfor browning
5ouncesfresh wild mushroomsor a mix of fresh and dried mushrooms
1cupchicken stockpreferably homemade
¼cupbrandy or cognac
3ouncesshallottwo small, thinly sliced
1large clove garlicfinely chopped
½cupheavy cream or crème fraiche
2teaspoonssoy sauceoptional
Roux
2teaspoonsall purpose flour
2teaspoonscooking oil
Instructions
Roux
Mix the oil and flour and reserve.
Dry brine the chicken
Season the chicken on both sides with salt and pepper and thyme, saving ½ a teaspoon of thyme for the sauce. If using legs, separate the thigh and leg. Allow the chicken to rest, uncovered in the fridge for at least an hour, and up to overnight.
Brown the chicken
Preheat the oven to 250 F. Heat the oil in a wide 10 inch pan with high sides on medium high heat. Add the chicken legs and cook for a couple of minutes, turning occasionally.
Add the thighs, skin-side down and brown well, then flip and brown the other side. If using breasts, dredge the chicken in flour first.
When the chicken’s browned, remove it and keep warm in a 250 F oven while you prepare the sauce.
Forestierre Sauce
Clean the mushrooms if needed by rinsing in cool water or brushing with a damp cloth. Cut the mushrooms into bite-sized pieces and reserve.
Add the mushrooms to the pan the chicken was cooked in and cook over medium high heat. Add a splash of oil if needed to help them brown. When the mushrooms are wilted, add the shallots and garlic and cook for 2 minutes, stirring occasionally, until translucent. Add the thyme.
Increase the heat to high. Add the brandy or cognac and ignite the pan by tilting it on its side (optional, but your family will be impressed). Reduce the heat to medium-high. When the pan is nearly dry, add the chicken stock and roux and bring to a simmer.
When the sauce is reduced by half, add the cream and soy sauce and bring the mixture back to a simmer until thickened.
Return the chicken to the pan, along with any of its juices, simmer and cook, skin-side up for 4-5 minutes, or until a thermometer reads 150 F. You can also put the pan in the oven. Allow the chicken to rest in the sauce while you warm a few plates and heat up a side dish.
Serving
Taste the sauce and adjust the seasoning for salt and herbs until it tastes good to you.
Serve chicken breasts with the sauce spooned on top. Serve chicken thighs with the sauce spooned around them. Garnish with fresh cut chives and serve.
Video
Notes
Tarragon can be added instead of the thyme at the end. Savory works good too.
The mushrooms can be finely chopped, and the sauce is sometimes pureed.
The cooking oil can be substituted with duck fat or chicken fat.
If using chicken thighs, do not flip them once they go into the sauce to keep the skin crisp.
This is also a good place to use dried mushrooms, especially porcini mushrooms. Rehydrate them in the chicken stock or a little boiling water. Start with about 6-12 grams.
Port wine or Madiera can be used instead of cognac.