Chicken with chanterelle mushrooms cream sauce is a delicious velvety rich dish. It’s a perfect fancy meal for a special occasion or for those days you need something special. The chanterelle mushrooms add a velvety texture and the cream provides the rich creamy flavors.
I decided to make this recipe because I had found some chanterelle mushrooms for a fairly good price. I had also bought some fresh chicken from the farmers market. If you haven’t tried the fresh chicken from your local farmers market you have not lived. It’s a game changer. The meat is so tender and flavorful. It does not compare to the chicken you buy at the grocery store. Next time you stop by your local farmers market make sure you buy the chicken and try it.
What do chanterelle mushroom taste like?
Chanterelle mushrooms are velvety in texture and add a nutty buttery earthy flavor to dishes. They also have a mild peppery taste to them. Chanterelle mushrooms are delicate, which is why they make a perfect ingredient for a fancy meal. They’re not easy to find, but when you do find them make sure you grab some and make a fancy meal. There is something about chanterelle mushrooms that screams fancy meal.
Where can I find chanterelle mushrooms?
I was fortunate enough to find them at Costco and for a decent price. But you can find them at the grocery store or farmers market. Please note, they’re not always available. So, when you do find them grab some and make this delicious Chicken with chanterelle mushroom cream sauce dish.
How to make Chicken with Chanterelle Mushrooms Cream Sauce.
To make Chicken with chanterelle mushrooms cream sauce you start by preheating the oven to 425 degrees. Wash the chicken with water and pat it dry with paper towels. Then season the chicken with garlic salt.
Heat a cast iron skillet over medium high heat for about 5 minutes. Then add oil, once the oil is hot add the chicken and brown both sides. You want the skin to be crispy. Nothing is better than crispy skin. Once both sides are brown remove the chicken from the cast iron skillet.
Then add the Chanterelle mushrooms, thyme, and season with salt (to taste). Cook for about 2 minutes, then add the wine and cook for another 3 minutes. For the white wine, use a wine that you like to drink. You will appreciate the flavor more. If you are not a wine drinker choose a dry white wine.
Then add the cream and thyme twigs and stir. Then add the chicken back to the cast iron skillet. By adding the chicken last you will ensure the skin remains crispy, but you can still enjoy the yummy velvety cream sauce.
Transfer the cast iron skillet to the oven and cook until the inside of the chicken reaches 165 degrees Fahrenheit (about 15-20 minutes). And Voila! You got yourself a fancy meal. You can serve this dish with mash potatoes, pasta, or a baguette.
Chicken with Chanterelle Mushrooms Cream Sauce
- 1 tablespoon avocado oil
- 4 whole chicken legs
- 1 teaspoon garlic salt
- 16 oz. chanterelle mushrooms
- 1 teaspoon fresh thyme chopped
- 2 twigs thyme
- ¼ cup white wine
- ½ cup heavy cream
- Salt to taste
- Preheat oven to 425 degrees
- Pat chicken dry with paper towels. Then season the chicken with garlic salt.
- Heat a cast iron skillet over medium high heat for about 5 minutes. Then add oil, once is hot add the chicken and brown both sides. Once both side are brown remove the chicken from the skillet.
- Then add mushrooms, chopped thyme, and season with salt to taste
- Cook for about 2 minutes, then add the wine and cook for another 3 minutes.
- Add the cream and thyme twigs and stir. Then add the chicken back to the skillet
- Transfer the skillet to the oven and cook until the inside of the chicken reaches 165 degrees Fahrenheit (about 15-20 minutes).
BryanJanuary 30, 2019 at 6:19 pm
Oh this chicken looks delicious! I want to try and make this for my meal prep now. Great recipe, thank you!
AyraFebruary 1, 2019 at 3:44 pm
Thank you! Its so tasty, I hope you enjoy it!
MarthaAugust 1, 2020 at 4:40 am
This was absolutely delicious. The only change I’d make is to put the cast iron pan back on the burner after taking out the chicken, so that the sauce reduces and thickens.
We’ve foraged an abundant amount of chanterelles (and I’m obsessed with foraging for them), so I’ll definitely be making this again!
AyraAugust 8, 2020 at 5:54 am
I am so happy you liked it! That is so awesome that you forage chanterelles, it sounds like so much fun.