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Chicken with Chanterelle Mushroom Sauce

 
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Chicken with Chanterelle Mushroom Sauce - 1/12/2018 11:13:33 AM   
grafstrb

 

Posts: 8330
Joined: 11/6/2007
From: LAla land
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When I cook at home I typically employ the "little bit of this, little bit of that" method of cooking. Every once in a while I stumble upon some sort of genius, and I'm usually unable to recreate it because I wasn't really paying attention to what I was doing. I recently had the wherewithal to actually commit to paper the steps I took for one of these luckily fantastic dishes. I hope you enjoy it as much as I did!

Ingredients:
3 large chicken breasts
Moroccan "45" spice blend (reddish/orange color)
Grapeseed oil
butter
flour
½ large white onion
2 garlic cloves
1lb chanterelle mushrooms (shiitakes fine, too, but perhaps decrease qty a bit)
lemon juice
salt
dry white wine
coriander seed
allspice

Directions:
Pre-heat oven to 400 F

rub chicken breasts with oil, and then with Moroccan 45 spice blend

enough oil in fry pan to coat bottom; sear chicken, 3 minutes each side

Transfer chicken to oven in baking dish; 400 F for 30 minutes, or until done

scrape extra oil and chicken bits out of the fry pan; don't worry about getting it all

make a roux; put some of the roux in the hot fry pan; let melt/brown

brunoise half a white onion

Smash/mince 2 cloves of garlic

put onion and garlic in the melted/browned roux; cook for a few minutes over medium heat

add 1lb chanterelle mushrooms to the onions and garlic; cook until the mushrooms start to release their liquid

add ¼ C water with a little bit of lemon juice to the mushrooms/onions/garlic; continue to cook uncovered

add a little bit of salt to help mushrooms and onion release more liquid

add up to ¾ C white wine; continue cooking to reduce

use mortar and pestle to grind coriander seed and allspice; add to the mushrooms and onion

pour mushroom/onion sauce over chicken breast

{pair with Chardonnay, Chenin Blanc, or an oxidative white}

_____________________________

Terroir is not a flavor.
Post #: 1
RE: Chicken with Chanterelle Mushroom Sauce - 1/13/2018 8:58:36 AM   
Smaragd

 

Posts: 431
Joined: 2/3/2017
From: Noo Yawk City
Status: offline
I love this sort of thing. Chanterelles are terrific but damn expensive here in the US. In Germany and Austria in "Pfifferlinge" season you can get many good or less good chanterelle dishes in most traditional restaurants. I find they are great in a cream sauce but even better when prepared simply. I once ate a multi-course meal at Berlin's Restaurant Weinstein that included a bowl of lightly pan seared chanterelles topped with a soft boiled quail egg... and it was magnificent.

< Message edited by Smaragd -- 1/13/2018 8:59:00 AM >

(in reply to grafstrb)
Post #: 2
RE: Chicken with Chanterelle Mushroom Sauce - 1/13/2018 10:23:43 AM   
grafstrb

 

Posts: 8330
Joined: 11/6/2007
From: LAla land
Status: offline
I agree completely. I always try to keep Chanterelle preparations simple --- their delicious, but delicate, flavor will be completely lost if they are over-cooked and/or over-complicated. This recipe really let them shine, imo.

_____________________________

Terroir is not a flavor.

(in reply to Smaragd)
Post #: 3
RE: Chicken with Chanterelle Mushroom Sauce - 1/14/2018 6:56:59 AM   
KPB

 

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Joined: 11/25/2012
From: Ithaca, New York
Status: offline
We get them wild during the humid period of the summer... I can pick a pound of them in a few minutes outside the door. Of course real forest mushrooms have mites, so maybe I need two pounds, since they need a lot of cleaning. I’ll try this!

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Ken Birman
The Professor of Brettology

(in reply to grafstrb)
Post #: 4
RE: Chicken with Chanterelle Mushroom Sauce - 1/16/2018 9:08:04 AM   
grafstrb

 

Posts: 8330
Joined: 11/6/2007
From: LAla land
Status: offline
made this again tonight, but this time with Shiitake mushrooms. If substituting Shiitakes in place of Chanterelles, I'd recommend using a little bit less. A Chenin from Vouvray worked well with it tonight.

_____________________________

Terroir is not a flavor.

(in reply to grafstrb)
Post #: 5
RE: Chicken with Chanterelle Mushroom Sauce - 1/16/2018 8:14:47 PM   
skifree

 

Posts: 1972
Joined: 3/14/2010
From: SE King County, Washington
Status: offline
Thanks for the update - absolutely plan to try this. Sounds terrific.

_____________________________

"It’s true if you believe it
The world is the world
But it’s all how you see it
One man’s flash of lightning ripping through the air
Is another’s passing glare, its hardly there
Chorus to Truth by Kate Tempest

(in reply to grafstrb)
Post #: 6
RE: Chicken with Chanterelle Mushroom Sauce - 1/17/2018 8:35:12 AM   
Vietty

 

Posts: 147
Joined: 4/6/2013
From: Southern California
Status: offline

quote:

ORIGINAL: grafstrb

made this again tonight, but this time with Shiitake mushrooms. If substituting Shiitakes in place of Chanterelles, I'd recommend using a little bit less. A Chenin from Vouvray worked well with it tonight.


That was my first thought for pairing when I saw the title of the post =)

(in reply to grafstrb)
Post #: 7
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