Chicken Poached and Sauteed with Chanterelles

The recipe for Chicken Poached and Sauteed with Chanterelles is a delightful and flavorful dish that combines tender chicken with earthy chanterelle mushrooms. This recipe serves 4 and offers a delicious way to elevate your poultry cooking skills. The chicken is first poached in a flavorful stock, then sauteed to achieve a golden brown crust. The accompanying chanterelles add a rich and aromatic touch to the dish. With a creamy emulsion sauce and the harmonious flavors of garlic, thyme, and shallots, this recipe promises a memorable dining experience. Whether you’re hosting a special occasion or simply want to indulge in a gourmet meal, Chicken Poached and Sauteed with Chanterelles is sure to impress your guests and satisfy your culinary cravings.

Serves 4

INGREDIENTS:

• 1 pound chanterelles
• 1 5-pound chicken
• Pepper and salt
• 1 carrot, peeled
• 1 leek, white only, well washed
• 1 onion, peeled
• 3 cloves garlic
• 2 sprigs thyme
• 1 egg yolk
• 10 tablespoons butter
• 1 tablespoon olive oil
• 2 shallots, minced

INSTRUCTIONS:

1. Sort mushrooms, wash in several waters, and set on absorbent paper to dry.
2. Wash chicken under running water, inside and out. Pepper and salt inside. Truss.
3. In a large kettle, put 6 quarts water with the carrot, leek, onion, 2 cloves garlic, 1 sprig thyme, and some salt. Bring to a boil for 15 minutes, then reduce heat to a simmer. Add chicken and cook for 30 minutes. Turn heat off and let chicken rest in the stock for another 20 minutes.
4. Over a saucepan, place a sieve and strain 4 cups of the stock. Reduce stock over brisk heat to 1 cup liquid. Off heat, add egg yolk and 6 tablespoons butter. With a whisk or in the blender, create an emulsion. Keep warm.
5. Carve chicken into serving pieces. In a skillet, melt 3 tablespoons butter. Brown the pieces of poached chicken. Place on a serving platter and keep warm.
6. In a skillet, heat olive oil and 1 tablespoon butter. Mince remaining clove garlic and sauté until golden. Stir in chanterelles and leaves stripped from remaining sprig of thyme. Season chanterelles and add shallots. Continue stirring for 5 minutes.
7. Place chanterelles over browned chicken pieces on the platter. Coat with sauce and serve.

Once you plate the beautifully browned chicken pieces on a serving platter, the final touch is to generously coat them with the flavorful sauce made from the reduced stock and butter emulsion. The sauteed chanterelles, infused with the fragrant garlic, thyme, and shallots, are then arranged over the chicken, adding a delightful visual appeal. The combination of tender chicken, earthy chanterelles, and creamy sauce creates a harmonious blend of flavors and textures.

Serve this exquisite dish alongside your favorite side dishes such as roasted potatoes, steamed vegetables, or a fresh salad for a complete and satisfying meal. The Chicken Poached and Sauteed with Chanterelles is perfect for a special dinner with loved ones or to impress guests with your culinary skills.

Indulge in the succulent chicken, savory chanterelles, and velvety sauce as you savor each bite. The balanced flavors and elegant presentation make this recipe a standout choice for any occasion. Enjoy the delightful combination of flavors and textures that will surely leave everyone at the table wanting more.