Chicken and Chanterelles with Champagne Soy Sauce

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Chicken Champagne Soy.jpg

Looking for a healthy, but tasty dish? Chicken is low in fat and provides an excellent amount of protein coupled with a delicious mouth-watering sauce. Creates 4 servings.

INGREDIENTS

Chicken

  • 4 chicken legs (with skin and bone)

  • Salt and freshly ground pepper

  • Tarragon, thyme, and rosemary

  • 3 shallot, halved

  • 4 whole garlic cloves

  • 1 cup (2.5dl) rosé Champagne

  • 1 tbsp olive oil

Stirfry

  • 2 salsify peeled cut and sliced 1/2" (1cm)

  • 1 1/2 cup chanterelles

  • 2 garlic cloves sliced thin

  • 4 shallots, quartered

  • 2 tbsp white balsamic

  • Cooking olive oil and grapeseed oil

Champagne Soy Sauce

  • Juices from the pan (see method below)

  • 1/2 cup (1.2dl) champagne

  • 3 tbsp low sodium soy sauce

  • 1 piece galangal ginger

  • 1 dry mandarin peel

  • 1 tbsp honey

  • 2 tbsp heavy cream or sour cream

Garnish for Plating

  • 1 pint (5dl) blackberries

  • Arugula microgreens

  • 2 scallions 1/4" (1/2cm) diagonal slices

PREPARATION

Chicken

  1. Season chicken with a sprinkle of sea salt and ground black peppercorn.

  2. Heat olive oil in a medium size cast-iron skillet over high heat. Nestle chicken in skillet, skin side down, and cook 2 minutes.

  3. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, and skin becomes golden brown, about 5 minutes.

  4. Place the chicken legs, skin side up, in a roasting pan on top of fresh thyme, rosemary, and tarragon sprigs. Add 5 garlic cloves, 3 shallots sliced in half, and season with garlic powder (optional).

  5. Bathe with 3/4 of the Champagne over thighs. Roast 15 minutes, flip chicken, and add the remaining 1/4 of the Champagne.

  6. Cook the chicken for 10 minutes, basting once. Internal temp should read 165°F (75°C).

  7. Remove chicken from pan when done and rest covered for 10 minutes.

Champagne Soy Sauce

  1. In a heavy saucepan place first 5 ingredients, reduce, and add the sour cream or heavy cream and a little butter.

  2. Strain through a sieve and set aside till plating.

Stirfry

  1. Wok or fry pan add oils on medium high stirfry shallots, salsify, chanterelles. Add seasoning.

  2. Cook for a couple of minutes, then add sliced garlic and balsamic for couple of minutes until golden.

  3. Remove from heat.

PLATING

  1. Remove bone from thigh and leg.

  2. Place the stirfry chanterelle in the center of the plate, and place chicken thigh on top.

  3. Spoon on sauce around the bottom on the stirfry.

  4. Add slices of scallion and blackberries.

  5. Top the chicken with microgreens.

TIPS

When pressed for time one can skip browning the legs in the skillet and go straight to the roasting pan set up under the broiler for 3 minutes on either side to brown, adjust the temperature to 450° F (220° C).