Poulet à la Forestière
September 5th marks the birth of Louis XIV, the Sun King, whose extravagant court at Versailles became a beacon of French art, fashion, and most importantly, cuisine. His reign, spanning 72 years, saw the foundations of classical French cooking take shape, moving towards more refined flavors and techniques. This Poulet à la Forestière, a dish of succulent chicken nestled in a rich, creamy sauce with earthy forest mushrooms, captures the elegance and hearty sophistication characteristic of that golden age of French gastronomy.
Ingredients
- 4 piecesBoneless, skinless chicken thighs, approximately 150g each
- ¾ teaspoonSalt
- ½ teaspoonFreshly ground black pepper
- 2 tablespoonsOlive oil
- 2 tablespoonsUnsalted butter
- 450 gramsMixed mushrooms, such as cremini, shiitake, or oyster, sliced
- 2 largeShallots, finely minced
- 2 clovesGarlic, minced
- ½ cupDry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 cupChicken broth
- ½ cupHeavy cream
- 1 teaspoonFresh thyme leaves, chopped
- 2 tablespoonsFresh parsley, chopped, for garnish
Milk: Unsalted butter, Heavy cream
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
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No claims can be offered while nutrients are missing: an understated total could qualify a claim the food has not earned.
Method
- 1
Pat chicken thighs dry with paper towels. Season generously on both sides with salt and pepper.
- 2
Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add chicken thighs and sear for 5-7 minutes per side, until deeply golden brown and cooked through. Remove chicken from skillet and set aside on a plate.
- 3
Reduce heat to medium. Add butter to the skillet. Once melted, add the sliced mushrooms. Cook, stirring occasionally, for 8-10 minutes until mushrooms have released their liquid and are nicely browned. Do not overcrowd the pan; cook mushrooms in batches if necessary.
- 4
Add minced shallots to the skillet with the mushrooms and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- 5
Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook for 2-3 minutes, allowing the wine to reduce slightly.
- 6
Stir in the chicken broth and fresh thyme. Bring the sauce to a gentle simmer and let it reduce by about one-third, approximately 5-7 minutes, until slightly thickened.
- 7
Reduce heat to low and stir in the heavy cream. Return the chicken thighs to the skillet, nestling them into the sauce. Simmer gently for 2-3 minutes to warm the chicken through and allow flavors to meld.
- 8
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley before serving.
Chef's notes
- For the best flavor, use a variety of fresh mushrooms. Wild mushrooms like chanterelles or oyster mushrooms add a wonderful earthy depth.
- Ensure your chicken and mushrooms are patted completely dry before searing. This promotes better browning and a richer flavor, preventing them from steaming.
- Serve this classic dish with simple accompaniments like steamed rice, buttered egg noodles, or crusty French bread to soak up the luxurious sauce. A light green salad makes a perfect fresh counterpoint.
- This dish can be prepared a day in advance and gently reheated on the stovetop over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much.
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