
Poulet's Chanterelle Chicken
Ingredients (13)
- One 2- to 4 1/2 pound chicken
- 1 tablespoon peanut oil, plus more for the chicken
- Kosher salt
- 5 tablespoons butter
- 2 leeks, white and light green parts only, cut into thin rounds
- 8 ounces cremini mushrooms, brushed clean and trimmed (feel free to substitute chanterelles)
- 2 cups dry Riesling wine
- 2 cups chicken stock
- 5 fresh thyme sprigs
- 3 carrots, peeled and cut into 1/2-inch batons
- 8 ounces fresh chanterelle mushrooms, brushed clean, trimmed, sliced
- 1 cup heavy whipping cream
- Black pepper
Directions
Learn how to make this recipe at Serious Eats