YIELD
4 servings
INGREDIENTS
- 4 chicken thighs with skin (or guinea fowl thighs)
- 100 ml of olive oil for searing the meat
- 2 large French shallots halved 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 gr of dried wild mushrooms
- 200 gr of button mushrooms or wild mushrooms of your choice
- 50 gr of butter
- 150 ml of 35% cream
- Chopped parsley
INSTRUCTIONS
- Salt the chicken thighs.
- Heat a heavy-bottomed casserole over medium-high heat, pour half of the olive oil, and sear the poultry thighs on each side until a nice golden color is achieved. Set aside.
- Discard the remaining fat then pour the second half of the olive oil into the casserole. Reduce to low heat and sweat the shallots and garlic.
- 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 poultry thighs to the sauce, skin side up, so that the liquid does not cover the thighs and the skin remains crispy.
- Cover and bake at 400°F for 1 hour.
- Then lower the heat to 375°F, remove the lid, and cook for an additional 30 minutes.
- Meanwhile, cut the fresh mushrooms into quarters. In a pan over high heat, add the butter then sauté the mushrooms. Salt, pepper, and set aside.
-
The poultry is ready when the meat easily comes off and the sauce is sufficiently reduced. Remove the thighs from the sauce, remove the bouquet garni, and add the cream.
Optional: Strain the sauce before adding the cream to obtain a very smooth sauce. - Add the sautéed mushrooms, chopped parsley, and adjust salt and pepper to taste.
- Serve with egg pasta.