Monday, January 10, 2011


½ cup all purpose flour plus additional for dredging

2 teaspoons salt

2 tablespoons butter

1 tablespoon olive oil

4 chicken thighs*

4 chicken drumsticks*

4 ounces fresh chanterelle mushrooms

2 medium carrots, peeled, thinly sliced

2 large shallots, thinly sliced

2 tablespoons chopped fresh thyme, divided

1 garlic clove, minced

1/4 cup dry white wine

1/2 cup low-salt chicken broth

1/4 cup crème fraîche

Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Cook chicken until golden brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, carrots, and shallots to skillet. Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. Add 1 tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add broth; bring to boil.

Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn chicken, cover, and simmer until cooked through, about 15 minutes longer. Transfer chicken and vegetables to platter. Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt and pepper. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve.

*Legs and thigs are better suited to this recipe than breasts which have can be a little dry.

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