Chicken Fricassee with Oyster Mushrooms and Cream
Pair with Red Hills Estate Pinot Noir
Serves 6
If you can't find oyster mushrooms, substitute conventional supermarket mushrooms. Or use a mixture of wild and
cultivated mushrooms.
6 bone-in chicken thighs, about 2-1/4 pounds total
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1 pound oyster mushrooms, sliced
1 large shallot, minced
½ cup plus 1 tablespoon brandy
1 cup chicken broth
½ cup heavy cream
1 tablespoon minced fresh tarragon
Season chicken generously with salt and pepper. Over high, heat a heavy skillet large enough to hold the chicken in one layer. When skillet is hot, add oil and butter. When butter melts and foams, add chicken skin side down. Reduce heat to moderate. Cook until golden brown, about 6 minutes per side. Transfer chicken to a plate.
Pour off all but 2 tablespoons fat in skillet. Add mushrooms and shallots. Season with salt and pepper. Sauté until mushrooms are tender, about 5 minutes. Transfer mushrooms to a plate.
Add ½ cup brandy to skillet and return to high heat. Cook until reduced by half, stirring with a wooden spoon to
scrape up any browned bits. Return chicken and any accumulated juices to skillet along with broth. Bring to a simmer, cover and adjust heat to maintain a gentle simmer. Cook 25 minutes.
While chicken cooks, preheat oven to low. Transfer thighs to a large warm platter with tongs; keep warm in low oven. Add cream to skillet and raise heat to high. Simmer, stirring, until mixture is reduced by half. Add mushrooms and simmer until mixture is almost reduced to a sauce consistency. Stir in tarragon and remaining 1 tablespoon brandy and simmer about 30 seconds. Taste and adjust seasoning. Divide thighs and sauce among six warm plates.
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