Crispy-Skin Chicken Thighs, Chanterelle Gravy, Microgreens
What would you pay for a whole pound of Fresh, Wild, Golden Chanterelle Mushrooms from Oregon? These fancy, seasonal mushrooms can be quite pricey. I’ve seen them locally for $30/lb and on the internet for up to $80/lb plus shipping charges. But here at Costco in Las Vegas, a pound of beautiful Oregon Chanterelles cost only $12.99. We couldn’t pass up that deal!
When cooked, luxurious chanterelle mushrooms have a velvety consistency and a woodsy, earthy flavor with hints of mild pepper. Chanterelle gravy is a great way to elevate the humble chicken thigh.
Chanterelle Gravy Recipe
- 1/4 c. butter
- 1/4 c. flour
- 2 1/2 – 3 c. hot chicken stock
- salt and pepper to taste
Make a classic roux by melting butter in a sauce pan. When the butter is frothy gradually add flour, stirring continuously with a wooden spoon until the mixture is a light-golden color and the raw flour flavor is cooked out.
Slowly pour in the chicken stock, whisking continuously, to form a gravy-like consistency. Season with salt and fresh ground pepper. Keep warm over low-heat, whisking occasionally while prepping other ingredients.
- 1 lb. chanterelle mushrooms – cleaned, trimmed, and halved (or quartered if large)
- olive oil
- salt and pepper
Sauté mushrooms in a light amount of olive oil over medium heat. Season with salt and pepper. Set aside. Note: Chanterelles must be cooked thoroughly (but take care not to overcook).
- 1/2 c. yellow onion, fine dice
- 2 T. butter
- 1/2 c. sake
- 3 -4 sprigs of thyme
- heavy cream
In a medium sauté pan, melt butter. Add onion and cook until soft. Add sake and thyme then cook until liquid is reduced by half. Add the cooked mushrooms, continue to sauté for another couple minutes until all the liquid is absorbed. Remove thyme sprigs.
Thin the velouté with chicken stock if it has become too thick. Add the mushroom mixture to the velouté. Keep warm over low heat.
Simultaneously cook the chicken.
- chicken thighs (with skin and bones)
- olive oil
- salt and pepper
Preheat oven to 325°F.
Sauté chicken thighs skin-side-down in a sauté pan in a small amount of olive oil over medium-high heat. Season the skinless side with salt and pepper. When the skin is crispy, turn the chicken over and sear the other side for approximately 2 minutes.
Remove chicken from frying pan and place in a clean, oven-proof casserole dish, skin-side-up. Finish cooking chicken in the oven to a 165°F internal temperature.
Remove chicken from oven, place chicken on a platter and keep warm while finishing the gravy.
Pour residual juices from the chicken into the mushroom mixture. Stir to incorporate the juices. Finish the gravy with a hearty splash of cream, taste for seasoning.
Ladle Chanterelle Gravy into warm shallow serving bowls. Place a warm chicken thigh on top. Garnish with microgreens.
We liked fluffy white rice as an accompaniment to sop up the gravy. Other options could include crusty French bread, roasted potatoes, or a fresh green side salad.
This dish was inspired by Paul Bocuse.
More Mushroom Love
For Thanksgiving – The Stuffing Everyone Loves here
Branzino with Cordycep Mushrooms here
Crimini Mushroom Soup with Crème Fraîche here
Egg Foo Young, Shiitake Gravy here
Flatbread Pizza – Mushroom, Walnut, Black Truffle Sauce here
Korean Beef Soup with Smoky Baby Oyster Mushrooms here
Vegetarian Meatloaf, Mushroom Gravy here
Chanterelle Scramble with White Truffle Oil here