Braised chicken thighs with mushrooms

4 portions 

INGREDIENTS

• 4 chicken thighs with skin (or guinea fowl thighs) 
• 100 ml of olive oil to sear the meat 
• 2 large French shallots cut in half lengthwise
• 2 cloves of garlic, roughly chopped
• A bouquet garni tied with string (fresh thyme, a few sprigs of parsley, 2 bay leaves) 
• 250 ml of dry white wine 
• Salt and pepper 
• 500 ml of beef stock (or chicken stock) 
• 10 g of dried wild mushrooms 
• 200 g of Paris mushrooms or wild mushrooms of your choice 
• 50g of butter 
• 150 ml of 35% cream 
• Chopped parsley 

INSTRUCTIONS

1. Salt the chicken thighs.
2. Heat a heavy-bottomed pot over medium-high heat, pour in half of the olive oil, and sear the chicken thighs on each side until they are nicely golden brown. Set aside. 
3. Throw away the remaining fat, then pour the second half of the olive oil into the pot. Reduce to low heat and sweat the French shallots and garlic.
4. Deglaze with white wine, reduce the liquid by half, then add the veal stock. Bring to a boil and add the bouquet garni as well as the dried mushrooms. Add a good pinch of salt and pepper. Return the chicken thighs to the sauce, skin side up, so that the liquid does not cover the thighs to keep the skin crispy. 
5. Cover and bake at 400°F for 1 hour.
6. Then lower the heat to 375°F, remove the lid, and cook for an additional 30 minutes. 
7. Meanwhile, cut the fresh mushrooms into quarters. In a pan over high heat, add the butter and then sauté the mushrooms. Season with salt and pepper and set aside. 
8. The poultry is ready when the meat pulls away easily and the sauce is reduced enough. Remove the thighs from the sauce, take out the bouquet garni, and add the cream.
   Optional: Strain the sauce before adding the cream to achieve a very smooth sauce. 
9. Add the sautéed mushrooms, chopped parsley, and adjust the salt and pepper to taste. 
10. Serve with egg noodles.