Chicken Forestière with Brandy & Mushroom Sauce | Rustic French Recipe.

Chicken Forestière is a rustic recipe featuring golden-roasted chicken thighs with a medley of Swiss brown, wood ear, and oyster mushrooms, finished in a creamy brandy sauce infused with fresh tarragon and thyme.

Ideal for a cosy dinner, this dish has a rich depth that pairs wonderfully with mashed potatoes or crusty bread.

Ingredients:
– 4 bone-in, skin-on chicken thighs
– 200g Swiss brown mushrooms, sliced
– 100g wood ear mushrooms, soaked if dried, roughly chopped
– 100g oyster mushrooms, torn into strips
– 2 tbsp butter
– 1 tbsp olive oil
– 1 small shallot, finely diced
– 3 cloves garlic, minced
– 1/4 cup brandy
– 2/3 cup chicken stock
– 1/2 cup crème fraiche
– 1 tsp fresh tarragon, chopped (or 1/2 tsp dried)
– 1 tsp fresh thyme leaves
– Salt and black pepper, to taste
– Fresh parsley, for garnish

Instructions:
1. Preheat the oven to 190°C.
2. Pat the chicken dry, season with salt and pepper, and brown in a skillet with butter and olive oil until golden, then transfer to the oven for 20 minutes.
3. While the chicken bakes, cook the shallot and garlic, then add mushrooms and sauté until softened.
4. Pour in the brandy, reduce by half, then add the stock, tarragon, and thyme, and simmer for 5 minutes.
5. Stir in the crème fraiche for a creamy, flavourful finish.
6. Remove the chicken from the oven and nestle in the sauce. Add the roasting pan juices into the sauce.
7. Garnish with parsley, and enjoy with rustic bread or a simple mashed potato and steamed green beans.

Chef’s Tips
– Substitute crème fraiche with heavy cream if needed.
– Serve with simple sides like a purée or steamed greens for an elegant meal.
– Enjoy with a light red wine like a Pinot Noir

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