Chicken Thighs with Chanterelle Mushroom Sauce

My dear friend Currié recently gave me some freshly picked chanterelle mushrooms–I have the best friends!  I decided to make chicken thighs with chanterelle mushroom sauce.  I wanted to keep the sauce healthy so I didn’t add a bunch of cream or butter and it turned out light, flavorful, and really, really delicious and paired nicely with some fresh baked bread and a big salad.

Chicken Thighs with a Chanterelle Mushroom Sauce:

Ingredients:

• 2 tsp olive oil
• 5-6 boneless skinless chicken thighs
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• 1 tbsp butter
• 2 cups of chanterelle mushrooms, cleaned and sliced
• 1 shallot, sliced
• 4-5 small cloves of garlic, minced
• 3/4 cup chicken stock
• 1-2 tbsp corn starch

How to Make Chicken Thighs with Chanterelle Mushroom Sauce

Heat the olive oil in a large skillet over medium-high heat.

Season the chicken thighs with sea salt, freshly cracked pepper, and garlic powder, to taste on both sides.  Once the pan is hot, add the chicken and cook for 5-6 minutes per side, or until cooked through.  Remove the chicken from the pan and place it on a plate with a tin foil tent covering it.

Add the butter to the skillet then add the chanterelle mushrooms and shallot.  Sauté for 5-6 minutes or until golden brown; add the minced garlic and sauté for an additional 1 minute, stirring constantly.

Add the corn starch to the cold chicken stock and mix thoroughly.

Add the chicken stock mixture to the mushrooms and let it simmer for 2-3 minutes so it can reduce and thicken.  Season with sea salt and freshly cracked pepper, to taste.

Add the chicken thighs along with any juices back to the sauce and simmer for 1 minute.  Place on a serving dish and serve immediately.  Enjoy.

Chicken Thighs with Chanterelle Mushroom Sauce

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Course: Main

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

• 2 tsp olive oil
• 5-6 boneless skinless chicken thighs
• Sea salt and freshly cracked pepper to taste
• Garlic powder to taste
• 2 tbsp butter
• 2 cups of chanterelle mushrooms cleaned and sliced
• 1 shallot sliced
• 4-5 small cloves of garlic minced
• ¾ cup chicken stock
• 1-2 tbsp corn starch

Instructions

• Heat the olive oil in a large skillet over medium-high heat.
• Season the chicken thighs with sea salt, freshly cracked pepper, and garlic powder, to taste on both sides.  Once the pan is hot, add the chicken and cook for 5-6 minutes per side, or until cooked through.  Remove the chicken from the pan and place it on a plate with a tin foil tent covering it.
• Add the butter to the skillet then add the chanterelle mushrooms and shallot. Sauté for 5-6 minutes or until golden brown; add the minced garlic and sauté for an additional 1 minute, stirring constantly.
• Add the corn starch to the cold chicken stock and mix thoroughly.
• Add the chicken stock mixture to the mushrooms and let it simmer for 2-3 minutes so it can reduce and thicken.  Season with sea salt and freshly cracked pepper, to taste.
• Add the chicken thighs along with any juices back to the sauce and simmer for 1 minute.  Place on a serving dish and serve immediately.  Enjoy.

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking