There’s something innately comforting about French cooking, especially in the cooler months. Chicken Forestière – a simple yet elegant dish – brings together the rich flavours of mushrooms, a hint of brandy, and creamy crème fraîche to create a rustic yet refined meal. With bone-in, skin-on chicken thighs crisped in the oven, this recipe is as satisfying in taste as it is straightforward in preparation.
The beauty of Chicken Forestière lies in its layers of flavours. Earthy mushrooms – a medley of Swiss brown, wood ear, and oyster varieties – create a base that’s slightly nutty, with both depth and texture. A splash of brandy adds warmth and complexity, while fresh herbs and a touch of crème fraîche bring everything together into a velvety sauce.
This dish pairs wonderfully with a simple mashed potato or crusty, rustic bread to soak up every bit of the sauce. Here’s how to make this French-inspired delight at home.
The History of Chicken Forestière
“Forestière” comes from the French word for “forest,” which hints at the heart of this dish: earthy, forest-grown mushrooms. This classic French recipe, Chicken Forestière, was inspired by the wild mushrooms and herbs foraged from woodlands. In French cooking, “à la forestière” refers to a dish prepared with mushrooms and often other wild, woodsy ingredients – a style that originated in rural France, where home cooks relied on what was readily available in the countryside.
Ingredients in Chicken Forestière
- chicken thighs, bone-in, skin-on
- mushrooms: swiss brown, wood ear and oyster mushrooms (or a combination of your choosing)
- butter
- olive oil
- shallot
- garlic
- brandy
- chicken stock
- crème fraîche
- fresh tarragon
- fresh thyme leaves
- salt and black pepper, to taste
- fresh parsley, chopped for garnish
Tips for Success
- Mushrooms: The combination of swiss brown, wood ear, and oyster mushrooms brings a mix of textures and earthy flavours. If you can’t find these, try substituting with a mix of other mushrooms Don’t stress though if you only have access to good old button mushrooms, just use those, the dish will still be delish!
- Brandy Substitution: Brandy lends a deep, slightly sweet note that enhances the mushrooms and crème fraîche. However, if you don’t have brandy, cognac or dry white wine can work well as alternatives.
- Perfectly Crispy Skin: The key to achieving crisp chicken skin is ensuring the thighs are completely dry before seasoning. Browning them on the stove first also ensures they’ll remain juicy while baking in the oven.
Serving Suggestions
Chicken Forestière pairs beautifully with a side of our Best Ever Mashed Potato or buttered green beans, as they won’t overpower the delicate flavours of the sauce. Alternatively, a slice of sourdough or a baguette is ideal for scooping up every bit of the brandy-infused creaminess.
Wine Pairing for Chicken Forestière
To go with the creamy, earthy flavours of Chicken Forestière, try a Chardonnay with a smooth texture and a touch of acidity. It’ll balance nicely with the richness of the sauce and the mushrooms.
If you prefer red, a Pinot Noir is a great option. Its light body and bright berry notes pair well with the chicken and mushrooms, adding a refreshing contrast to the dish’s creaminess.
Either way, these wines will make each bite of this cosy dish even more enjoyable
Final Thoughts
Chicken Forestière is a true celebration of simple, earthy flavours that come together to create a dish far greater than the sum of its parts. It’s a recipe that feels both elegant and comforting, perfect for casual family dinners or sharing with friends. The combination of crispy chicken, creamy brandy sauce, and rich, woodsy mushrooms makes for a satisfying meal that warms you from the inside out.
Whether you’re serving it with rustic bread, buttery mashed potatoes, or a light green salad, this dish is sure to bring a little bit of the French countryside to your kitchen. And as you enjoy each bite, you’ll taste the tradition and warmth of this timeless recipe. Bon appétit!
Chicken Forestière
Equipment
- 1 Dutch oven or heavy based pan with lid
- 1 roasting tray
Ingredients
- 4 chicken thighs bone-in, skin-on
- 200 g swiss brown mushrooms halved
- 100 g wood ear mushrooms
- 100 g oyster mushrooms torn into strips
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small shallot finely diced
- 3 cloves garlic minced
- 60 ml brandy
- 160 ml chicken stock
- 120 ml crème fraîche
- 1 tbs fresh tarragon chopped (or ½ tsp dried)
- 2 sprigs fresh thyme
- salt and black pepper to taste
- fresh parsley chopped for garnish
Instructions
Prepare the Chicken:
- Begin by preheating your oven to 190°C. Pat the chicken thighs dry and season generously with salt and pepper.
Sear the Chicken:
- Heat 1 tablespoon of butter along with the olive oil over medium-high heat. Place the chicken thighs skin-side down, cooking for about 4-5 minutes on each side until they’re golden brown. Remove chicken from the pan and place in a roasting tray lined with baking paper. Place in the preheated oven, skin-side up, to bake for around 20 minutes.
Cook the Aromatics and Mushrooms:
- While the chicken bakes, prepare the sauce. In the same pan add the shallot and cook for one minute, then add the garlic, cooking until softened and fragrant, about 2 minutes.
Add the Mushrooms:
- Add the swiss brown, wood ear, and oyster mushrooms to the pan. Then add the remaining tablespoon of butter and sauté for 4-5 minutes, allowing the mushrooms to release their moisture and become tender.
Deglaze with Brandy:
- Pour in the brandy, gently scraping up any bits from the pan’s surface to capture the flavours. Let the brandy cook down for about 2-3 minutes until it’s reduced by half.
Add Stock and Herbs:
- Add the chicken stock, tarragon, and thyme, allowing the mixture to simmer for a further 5 minutes, so the flavours meld and develop.
Finish with Crème Fraîche:
- Stir in the crème fraîche, creating a smooth, creamy sauce. Adjust the seasoning with salt and pepper to taste.
Return the Chicken to the Sauce:
- Remove the chicken from the oven and nestle the chicken thighs, skin-side up, among the mushroom sauce. Add the pan juices from the roasting tray to the sauce also.
Simmer:
- Simmer the Chicken in the sauce for a minute or two to allow the flavours to meld together.
Serve:
- Turn off the heat, garnish with fresh parsley and serve with mashed potato or warm, crusty bread to complete the meal.