Chicken Chanterelle (Updated - v2)

 

Preparation time: approx. 1 good hour

Preparation You'll need: a large pan medium sized pot with lid
Ingredients (for 2 to 3 persons) 2 or 3 chicken drumsticks 500 g chanterelle 300 mL chicken broth 125 mL Crème Fraîche 4 to 6 cloves of garlic ground white pepper, salt, thyme and/or rosemary and fresh parsley
Frying the drumsticks Heat some oil in the pan. Then fry the drumsticks at a good medium to high heat until they are nicely golden brown. Meanwhile, measure 250 ml of chicken stock and clean the chanterelles. As soon as the chicken drumsticks are brown, add them to the pot together with stock and thyme stalks. Cover and simmer at low heat for about 40 minutes. Don't clean the pan, use the oil for the chanterelle.
Roast the chanterelles Add the mushrooms to the pan, add some more oil and fry for a few minutes. Meanwhile, finely chop 4-6 garlic cloves and some parsley. Then add garlic, some white pepper and parsley. Salt to taste. Fry over medium heat until the liquid from the mushrooms has evaporated, about 15 to 30 minutes (depending on the size of the mushrooms). Then add half of the crème fraîche and bring to the boil briefly. Preheat the dinner plate in the oven.
The last steps before serving When the chicken drumsticks are ready (the meat should no longer be pink on the inside), take them out of the pot and place them on the preheated dinner plates. If you want more liquid, you can pour part of the sauce from the pot into the pan with the mushrooms and boil it up again for another minute. I only do this very lightly because I want the sauce to be creamy. Add the rest of the crème fraîche, possibly salt or pepper again, mix well again, but do not let it boil any more. Put the mushrooms also on the plates, decorate with a little fresh parsley and serve with wine and fresh white bread.

A nice creamy dish with chicken and mushrooms. Very easy to cook.