This chicken & chanterelle fricassee is a great showcase for the mushrooms' delicate flavour but works just as well with pork loin instead of chicken, and with other mushrooms such as porcini, forestiere or shiitake instead of chanterelles.
100-150g fresh chanterelle mushrooms
2 skinless, boneless chicken breasts, cubed
2 cloves garlic, crushed
4 large shallots, finely chopped
1 Tbsp butter (or use oil instead for a lower fat option)
50ml dry white wine
200ml hot chicken stock
50ml double cream
1/2 tsp dried thyme
salt and black pepper to taste
Carefully wash the chanterelles - it can be really hard to get the grit out of the "gills". Do not soak them as they will absorb the water like sponges - just rinse carefully under a running tap and dry on paper towels. Roughly chop the larger mushrooms.
Heat the butter in a large heavy-bottomed pan and when it is bubbling, add the onions, garlic and chicken cubes. Sautee over medium heat for about 5 minutes until there is no more pink visible on the surface of the chicken cubes and the shallots are translucent but not browned. Add the mushrooms and sautee briefly until they are coated in butter and beginning to soften.
Turn up the heat a little and add the wine, scraping up anything that may be sticking to the pan. Add the chicken stock, bring to the boil and then allow to simmer for 20 minutes until the chicken is cooked through and some of the liquid has cooked off.
Remove from the heat, stir in the cream and thyme and rest for seasoning, adding salt and pepepr to taste. Return to the stove on low heat to heat through (you can also thicken the sauce with a little cornstarch/cornflour mixed with water if you like).
Serve on a bed of brown rice with vegetables on the side (nutty oven-roasted cauliflower in my case).
Recipe by Cooksister at http://www.cooksister.com/2012/10/chicken-and-chanterelle-mushroom-fricassee.html