Chicken Forestière

Chicken Forestière is a comforting French dish featuring crispy chicken thighs in a creamy mushroom sauce. Enhanced with brandy, fresh herbs, and a mix of earthy mushrooms, it’s a rustic recipe that brings the flavours of the forest to your table – perfect for a cosy evening meal.

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Course: Main Course

Cuisine: French

Keyword: Chicken and Mushroom, Creamy Mushroom Sauce

Prep Time: 5

Cook Time: 30

Servings: people

Calories: 447kcal

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.

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