chicken forestière

You will need :

20g (¾oz) dried wild mushrooms

salt and pepper

8 skin-on bone-in chicken thighs

1 tbsp olive oil

2 small onions, halved and cut into thin crescent moon-shaped slices

75ml (2½fl oz) Madeira or, failing that, dry sherry

215g (7½oz) carrots, peeled and cut into batons

200ml (7fl oz) chicken stock

150ml (5fl oz) double cream

150g (5½oz) button or chestnut mushrooms, quartered

1 tbsp finely chopped flat-leaf parsley leaves

Put the dried mushrooms in a bowl and pour over 50ml (2fl oz) of boiling water. Leave to soak for about 20 minutes while you get on with the chicken.

Season the thighs and heat the oil in a sauté pan. Cook the chicken on both sides to get a good brown colour. Don’t turn the pieces over until they can easily be moved, otherwise the skin will tear. You don’t need to cook the chicken through, you’re just getting a good colour. Remove the chicken from the pan and put in a dish. Pour off all but 1 tbsp of fat from the pan into a bowl (reserve this fat), but don’t wash the pan out.

 

Heat the fat that remains in the pan and sauté the onions until soft and pale gold. Deglaze the pan with the alcohol, scraping with a wooden spoon to dislodge all the flavour from the base.

Add the carrots and the stock, plus the wild

 

Season the thighs and heat the oil in a sauté pan. Cook the chicken on both sides to get a good brown colour. Don’t turn the pieces over until they can easily be moved, otherwise the skin will tear. You don’t need to cook the chicken through, you’re just getting a good colour. Remove the chicken from the pan and put in a dish. Pour off all but 1 tbsp of fat from the pan into a bowl (reserve this fat), but don’t wash the pan out.

 

Heat the fat that remains in the pan and sauté the onions until soft and pale gold. Deglaze the pan with the alcohol, scraping with a wooden spoon to dislodge all the flavour from the base.

Add the carrots and the stock, plus the wild mushrooms and their soaking liquor. Bring to the boil, then reduce the heat to a simmer, cover and cook for 10 minutes.

Return the chicken to the pan (together with any juices that have run out of it), placing it skin side up. Cover and cook gently for 20 minutes.

Remove the lid, stir in the cream, return to a simmer again and cook for another 10 minutes with the lid off.

In a separate pan, heat 1 tbsp of the reserved chicken fat and quickly sauté the mushrooms until they are golden brown. The mixture should be dry, so cook until the liquid in the mushrooms has evaporated. Season and toss in with the chicken, stirring gently to combine everything. The ‘sauce’

 

Season the thighs and heat the oil in a sauté pan. Cook the chicken on both sides to get a good brown colour. Don’t turn the pieces over until they can easily be moved, otherwise the skin will tear. You don’t need to cook the chicken through, you’re just getting a good colour. Remove the chicken from the pan and put in a dish. Pour off all but 1 tbsp of fat from the pan into a bowl (reserve this fat), but don’t wash the pan out.

 

Heat the fat that remains in the pan and sauté the onions until soft and pale gold. Deglaze the pan with the alcohol, scraping with a wooden spoon to dislodge all the flavour from the base.

Add the carrots and the stock, plus the wild mushrooms and their soaking liquor. Bring to the boil, then reduce the heat to a simmer, cover and cook for 10 minutes.

 

Restore the chicken to the dish (together with any juices that have come up short on it), setting it skin side up. Cover and cook tenderly for 20 minutes.

Expel the cover, blend in the cream, come back to a stew again and cook for an additional 10 minutes with the top off.

In a different dish, warm 1 tbsp of the saved chicken fat and rapidly sauté the mushrooms until the point when they are brilliant dark colored. The blend ought to be dry, so cook until the point that the fluid in the mushrooms has vanished. Season and hurl in with the chicken, blending tenderly to join everything. The ‘sauce’