Our last foray of 2012 brought us a collection of quite large and firm golden chanterelles along with our first hedgehogs. What a nice way to end the year with mushrooms in our basket!
Chanterelles, hedgehogs and cream are a perfect combination of flavors and textures when served over quickly sauteed chicken thighs and accompanied by steamed rice. This quick and easy dish makes an elegant and delicious entree for family and friends!
Our last of 2012 chanterelles were quite large!
Chicken Thighs in a Golden Chanterelle Cream Sauce
2 tablespoons olive oil, divided
1 cup sliced golden chanterelle mushrooms
1 pound boned, skinned chicken thighs, halved
2 cloves garlic, chopped
1/2 tablespoon dried basil
1/4 teaspoon ground pepper
3/4 cup heavy cream
1/4 cup white wine
Steamed rice
- Heat a large frying pan over medium high heat. Add 1 tablespoon oil and swirl to coat pan. Add mushrooms and saute until just turning brown. Remove from pan and keep warm.
- Add remaining tablespoon of oil to pan, swirling to coat pan. Add garlic and chicken thighs to frying pan. Cook until browned and lightly cooked, about 5 minutes. Remove from pan and keep warm.
- Add basil, pepper, cream and wine to frying pan. Bring to a boil and cook sauce until slightly thickened. Return mushrooms and chicken to pan, coating with sauce.
- Serve chicken and sauce with a scoop of steamed rice.