Creamy Chicken Forestière Recipe
Chicken and mushrooms in a mushroom, tarragon and cream sauce or forestière style is a wonderful, easy recipe inspired by classic French ideas that tastes divine!
Servings 2 Servings
Calories 1007kcal
Ingredients
- 2 Large Skin-On Chicken Breasts 250-275g Each
- 10 g Dried Porcini Mushrooms ¼-⅓ Cup
- 75 ml Boiling Water ⅓ Cup
- 150 g Chestnut Mushrooms 1½-2 Cups
- 150 g Oyster Mushrooms 1½-2 Cups
- 1 Small-Medium Echalion Banana Shallot 35g
- 4 Garlic Cloves
- 50 ml Brandy 3 tablespoon + 1 Tsp
- 125 ml Chicken Stock ½ Cup
- ½ teaspoon Salt
- 1 tablespoon Olive Oil
- 35 g Butter 2 Tbsp
- 75 ml Double Cream ⅓ Cup
- 20 g Fresh Tarragon ¼-⅓ Cup
Instructions
- Pour the boiling water over the dried mushrooms and set them aside to steep whilst you prepare the remaining ingredients.
- Clean and trim the chestnut mushrooms and then cut them into 5-6mm (¼") slices.
- Clean and tear the oyster mushrooms into strips about 1cm (½") thick.
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Peel the garlic cloves and chop them as finely as you can.
- Heat a 28cm or 11" oven-proof frying pan or skillet (with a lid) over a medium-high heat, and when it is hot, add the olive oil and butter.
- Season the chicken with the salt, then place it skin side down in the oil and butter mix and fry until nicely golden (which will take 3-4 minutes). Flip and cook for 2-3 minutes on the other side, then remove.
- Remove the dried mushrooms from the liquid (do not throw away the liquid) and roughly chop them.
- Add the shallots to the pan and cook for 1-2 minutes or until they begin to go golden.
- Add the garlic to the pan and cook for 30 seconds.
- Throw in the chestnut and oyster mushrooms, then cook for 4-5 minutes, keeping the mushrooms moving all of the time.
- Pour in the brandy and cook for 1-2 minutes, stirring all of the time.
- Add the chopped dried mushrooms and pour in the chicken stock and the steeping juices from the dried mushrooms, and give everything a stir. Have a taste now and add a little more salt if required.
- Place the seared chicken breasts on top of the mushroom mix, add a lid and then transfer to an oven and cook at 180°C or 350°F for 15-18 minutes or until the chicken has reached an internal temperature of 68°C or 155°F. Then remove from the oven, set aside the chicken and cover with foil to rest.
- Whilst the chicken is cooking, strip the tarragon leaves from the stems and roughly chop them.
- Return the pan to a high heat, and reduce the liquid by a third, then pour in the cream and add the tarragon, stir to incorporate and cook for 5 minutes, stirring regularly.
- Check that the chicken has reached an internal temperature of 73°C or 165°F before carving and serving.
Video
Nutrition
Serving: 1 | Calories: 1007kcal | Carbohydrates: 18g | Protein: 90g | Fat: 58g | Saturated Fat: 25g | Polyunsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 315mg | Sodium: 1087mg | Fiber: 4g | Sugar: 8g
