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Chicken Maryland with Peas and Chanterelle Mushrooms

Chicken Maryland with a rich, creamy sauce of peas, shallots, and chanterelle mushrooms makes for an elegant and comforting dish.

Chicken Maryland with Peas and Chanterelle Mushrooms
Ingredients
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sherry vinegar
  • 5 cloves garlic, minced
  • 4 chicken Maryland pieces
  • salt and freshly ground black pepper
  • 3 tablespoons butter
  • 1 cup thinly sliced shallots
  • 350 g fresh chanterelles, cleaned, root ends trimmed (tear into bite-size pieces if large)
  • ½ cup dry white wine
  • 1 cup heavy cream
  • 1 cup frozen peas, thawed
  • 1 tablespoon chopped fresh tarragon
Instructions
  1. Position a rack in the centre of the oven and preheat the oven to 230°C.
  2. Whisk the olive oil, lemon juice, vinegar, and ½ tablespoon of the minced garlic in a large shallow bowl. Add the chicken pieces and turn to coat. Cover and allow to sit at room temperature, turning occasionally, for 30 minutes.
  3. Put the chicken skin side up on a rack set over a large rimmed baking sheet (reserve the marinade). Season well with salt and pepper. Cook for 10 minutes, lower the heat to 190°C, and continue cooking until the skin is a deep golden colour and the meat is cooked through (about 30 minutes more)
  4. Meanwhile, melt the butter in a 23cm heavy-duty skillet over medium heat. Add the reserved marinade and the shallots. Cook, stirring, until tender and lightly browned (about 4 minutes).
  5. Add the chanterelles and cook, stirring frequently, until tender and golden-brown on some sides, about 3 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and simmer for 1 minute. Remove from the heat. Set aside ½ cup of the mushrooms and cover to keep warm.
  6. Transfer the chicken to a plate, reserving the juice in the baking sheet and scraping up any browned bits. Put the skillet with the mushroom mixture over medium-high heat and add the chicken drippings, cream, peas, ¾ teaspoon salt, and ½ teaspoon pepper. Cook until thickened to a sauce consistency, about 2 minutes.
  7. Remove from the heat, add 2 teaspoons of chopped tarragon, and season to taste with salt and pepper.
  8. Divide the sauce among four shallow bowls and top with the chicken. Sprinkle with the reserved mushrooms and the remaining tarragon, and serve.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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