Ingredients
Method
- Season chicken thighs with salt and pepper (trim to remove excess fat from the sides and bottom if using chicken thighs with bones – personal preference).
- Heat up vegetable oil over medium to high heat in a large skillet. Place the chicken and cook on high heat on each side until the skin becomes golden brown. Reduce the heat to medium, close, and cook until chicken is cooked through. Use a kitchen thermometer to check the doneness of chicken – about 165 F.
- When chicken is done, remove from heat and set aside. In the same pan, melt 2 tablespoon butter and follow with chanterelle mushrooms.
- While mushrooms are cooking, make sure to remove some of the excess water from the mushrooms with a spoon. When mushrooms are almost cooked through, make some space in the middle of the skillet and throw in diced onion (add in vegetable oil if needed). Stir well.
- Follow with garlic powder, oregano, nutmeg, and broth. Stir in the cream and simmer for few minutes. Meanwhile, mix cornstarch with water in a small bowl. Add the mix to the skillet.
- Add the cheese and keep stirring until the mushroom sauce thickens.
- Return the chicken thighs to the pan and simmer for 2-3 minutes on low.
- Garnish with oregano, parsley and serve with your favorite garnish.
Nutrition
Video
Notes
*salt - if using regular chicken or veggie stock be careful not to add much of salt. To be safe, better use low sodium stocks and salt to taste as needed.
**chicken/vegetable broth - add extra if you like more sauce, in the end, the amount is enough to have a thicker richer creamy chanterelle sauce but feel free to have some extra broth on hand if needed. Alternatively, add more water or cream.