Every meal needs a good signature dish. While beef and pork are typical staples of French cuisine, due to food allergies we opted to go with a poultry based protein. Anchored by flavors of fresh tarragon, white wine, and dried chanterelle mushrooms, it boasted a well-balanced flavor and perfectly French.
Keep reading for the full recipe after the jump!
Braised Chicken with Shallots and Chanterelle Mushrooms
4 servings
Cook time: 45 minutes
Ingredients:
- 1.5 lb chicken pieces, preferably legs and thighs
- Salt and freshly ground pepper
- 2 T extra virgin olive oil
- 8 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 1/2 bottle white wine
- 3 T dried chanterelle mushrooms
- 1 C chicken stock
- 2 T fresh tarragon, chopped
- 2 T fresh chives, chopped
Directions:
Preheat oven to 350 F. Rinse chicken under cool running water and pat dry with paper towel. Season with salt and pepper. Rub the skin of the chicken with olive oil. In a large skillet over medium heat brown chicken. Expect this to take 10 minutes. Transfer to a platter.
Pour off fat. Add shallots and garlic, cooking through. Add the wine and increase heat to a boil. Once liquid has reduced, add stock, mushrooms, and tarragon. Pour the sauce into a large, oven safe skillet with high sides (I used a cast iron skillet). Add pieces of chicken to sauce.
Bake chicken in the oven until meat is cooked and the juices run clear, around 35 minutes. Raise the temperature to 400 degrees F and cook for an additional 5 minutes. Remove from oven. Add fresh ground pepper and remaining herbs on top. Serve and enjoy!