WHEN CHANTERELLES SHOW UP AT TUTTI FRUTTI FARMS AT $24/POUND, I CAN'T RESIST. COMPARED WITH THE DELICATE BEAUTIES WE FIND IN MAINE AFTER A RAIN, THESE WERE HUGE. MORE IMPORTANT, THEY WERE DRY AND SPRINGY. IF THEY'RE DAMP, YOU'RE PAYING FOR A LOT WATER AND THEY DON'T SAUTÉ EASILY. CHANTERELLES, WHICH HAVE A LOVELY LEMONY UMAMI, PAIR WELL WITH RISOTTO, PASTA, FISH, SWEETBREADS, AND, IN THIS CASE, CHICKEN. I SAUTÉED THEM SEPARATELY AT THE LAST MINUTE BECAUSE IF YOU COOK THEM WITH THE CHICKEN, THEY ABSORB TOO MUCH LIQUID AND FALL APART. I PAN-COOKED THEM WITH GREEN GARLIC, BUT YOU CAN SUBSTITUTE REGULAR GARLIC. CHICKEN THIGHS AND WINGS (I LOVE WINGS) ARE BROWNED AND BRAISED WITH WHITE WINE. IT'S A SUBLIME DISH, EASY TO MADE. YOU CAN, IF YOU MUST, SUBSTITUTE SHITAKES OR BROWN MUSHROOMS, BUT NO OTHER MUSHROOM TASTES QUITE LIKE SPRING CHANTERELLES.
DRY THE CHICKEN PIECES THOROUGHLY WITH PAPER TOWELS. SEASON WITH SALT.
HEAT 3 TBSPS OF VEGETABLE OIL IN A STEEP-SIDED PAN WITH A LID. LAY IN THE THIGHS, SKIN SIDE DOWN, AND MOVE AROUND THE PAN TO KEEP FROM STICKING. REDUCE HEAT TO MEDIUM AND BROWN THIGHS. WHEN YOU TURN THEM, ADD THE WINGS. BROWN THE CHICKEN PIECES THOROUGHLY ON BOTH SIDES.
MEANWHILE, TRIM THE LEEK, LEAVING ONLY THE WHITE PART. SPLIT LENGTHWISE IN HALF AND RINSE OFF ANY GRIT UNDER RUNNING WATER. CHOP CROSSWISE IN 1/2-INCH PIECES.
ONCE THE CHICKEN HAS BROWNED, REMOVE TO A PLATE. POUR OFF MOST OF THE FAT AND ADD 3 TBSPS OF BUTTER. STIR IN THE LEEKS AND COOK ON A LOW FLAME TILL THEY SOFTEN BUT DO NOT BROWN.
RETURN CHICKEN TO THE PAN AND POUR IN THE WINE. LET IT BOIL FOR 30 SECONDS TO COOK OFF THE ALCOHOL. REDUCE HEAT TO LOW, COVER AND COOK FOR 8-10 MINUTES OR UNTIL THE JUICES RUN CLEAR. IF THE WINE COOKS OFF, ADD MORE, A FEW TBSPS AT A TIME.
MEANWHILE, SLICE THE CHANTERELLES IN THICK PIECES. PEEL AND CHOP THE GREEN GARLIC OR TRIM, PEEL AND THINLY SLICE REGULAR GARLIC.
MELT 3 TBSPS OF BUTTER WITH A SPLASH OF OLIVE OIL OVER MEDIUM HEAT. STIR IN THE MUSHROOMS. SALT AND PEPPER. SAUTÉ THE MUSHROOMS, TURNING FREQUENTLY TILL THEY SOFTEN A BIT, AROUND 3 MINUTES. STIR IN THE GARLIC AND TOSS WITH THE CHANTERELLES TILL THE GARLIC IS BARELY COOKED. ADD TO THE CHICKEN AND SERVE.
SERVES 4
Ingredients
Directions
DRY THE CHICKEN PIECES THOROUGHLY WITH PAPER TOWELS. SEASON WITH SALT.
HEAT 3 TBSPS OF VEGETABLE OIL IN A STEEP-SIDED PAN WITH A LID. LAY IN THE THIGHS, SKIN SIDE DOWN, AND MOVE AROUND THE PAN TO KEEP FROM STICKING. REDUCE HEAT TO MEDIUM AND BROWN THIGHS. WHEN YOU TURN THEM, ADD THE WINGS. BROWN THE CHICKEN PIECES THOROUGHLY ON BOTH SIDES.
MEANWHILE, TRIM THE LEEK, LEAVING ONLY THE WHITE PART. SPLIT LENGTHWISE IN HALF AND RINSE OFF ANY GRIT UNDER RUNNING WATER. CHOP CROSSWISE IN 1/2-INCH PIECES.
ONCE THE CHICKEN HAS BROWNED, REMOVE TO A PLATE. POUR OFF MOST OF THE FAT AND ADD 3 TBSPS OF BUTTER. STIR IN THE LEEKS AND COOK ON A LOW FLAME TILL THEY SOFTEN BUT DO NOT BROWN.
RETURN CHICKEN TO THE PAN AND POUR IN THE WINE. LET IT BOIL FOR 30 SECONDS TO COOK OFF THE ALCOHOL. REDUCE HEAT TO LOW, COVER AND COOK FOR 8-10 MINUTES OR UNTIL THE JUICES RUN CLEAR. IF THE WINE COOKS OFF, ADD MORE, A FEW TBSPS AT A TIME.
MEANWHILE, SLICE THE CHANTERELLES IN THICK PIECES. PEEL AND CHOP THE GREEN GARLIC OR TRIM, PEEL AND THINLY SLICE REGULAR GARLIC.
MELT 3 TBSPS OF BUTTER WITH A SPLASH OF OLIVE OIL OVER MEDIUM HEAT. STIR IN THE MUSHROOMS. SALT AND PEPPER. SAUTÉ THE MUSHROOMS, TURNING FREQUENTLY TILL THEY SOFTEN A BIT, AROUND 3 MINUTES. STIR IN THE GARLIC AND TOSS WITH THE CHANTERELLES TILL THE GARLIC IS BARELY COOKED. ADD TO THE CHICKEN AND SERVE.
SERVES 4