Braised Chicken in White Wine with Winter Chanterelles
The classic combination of chicken, white wine, garlic and thyme is enhanced by the rich, woodsy flavour of winter chanterelles in this simple autumnal casserole. Use any chicken pieces you prefer – legs, thighs, or breasts – but remember that meat cooked on the bone will be more succulent. If your preference is for the breast meat, then try to get chicken supremes – chicken breast portions with a peg-bone attached, which makes all the difference.
- 350g winter chanterelles
- 1.5kg skin-on chicken pieces (preferably bone-in)
- 3 tablespoons plain flour
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 tablespoon of picked thyme leaves
- Approx 400ml dry white wine
- 100ml double cream
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- Clean the mushrooms with a brush and damp kitchen paper, checking carefully inside the trumpets for any detritus. Trim the stems, tear any larger mushrooms in half and set aside.
- Preheat the oven to 140˚C. Put the flour into a wide, shallow dish and season well with salt and pepper. Dust the chicken pieces in the seasoned flour, shaking off any excess.
- Set a large casserole or heavy bottomed pan over a high heat and add two tablespoons of the oil. When hot, brown the chicken pieces in batches of a few at a time. Put the browned chicken pieces on a plate and set aside.
- Turn down the heat under the pan and add the chopped garlic and half the thyme. Cook for a couple of minutes until the garlic is starting to colour, then put the chicken back into the pan. Add enough wine to come halfway up the chicken pieces and bring up to a boil. Transfer the casserole to the oven and cook for 1–1½ hours, until the chicken is cooked through and tender. Add more wine if the dish seems to be getting too dry – you should have enough to make the sauce at the end.
- When the chicken is cooked, switch off the oven but leave the casserole in to keep warm. Set a large frying pan over medium heat and add the remaining tablespoon of olive oil. When it is hot, add the mushrooms and fry for about 5 minutes until heated through and just on the point of wilting. Season with salt and pepper and set aside for a moment while you finish the sauce.
- Remove the casserole from the oven and lift out chicken pieces. To the winey juices in the casserole, add the cream, mustard and lemon juice and set over a medium heat. Stir gently, add the mushrooms, and bring up to simmering point. Taste for seasoning, then serve the chicken pieces in a pool of mushroom sauce, with steamed green beans and rice or boiled potatoes.
Recipe and photos by Otherwise for Wild Food UK