You are in: Home --> Recipes

Roasted Farm Chicken Legs With Wild Forest Mushrooms

(Roti de Poulet Fermier avec Champignons des Bois)

This is based on an old French country recipe using wild forest mushrooms that have been dried. These dried mushrooms can now be found in many supermarkets, so can be easily sourced nowadays any time of the year.

These quantities are for 2 people, so half, double or whatever depending on the number of people you are cooking for.

Roast

2 free-range farm chicken legs

Salt

Pepper

2 cloves garlic

Fresh thyme

Butter

Olive oil

Sauce & Mushrooms

1 large handful dried wild mushrooms

1 Shallot

3 cloves garlic

Fresh thyme

1 glass white wine

200ml cream

Butter

Prepare the mushrooms by soaking in tepid water for 20 minutes, then transferring the water and mushrooms into a saucepan and boil for a further 20 minutes. Remove the mushrooms and dry on a paper towel. Save the water for the sauce.

Meat

Pre-heat the oven to 200°C. Dry the chicken on a paper towel then season well on both sides with salt & pepper. In a roasting tray, or a frying pan with an oven proof handle, melt a knob of butter and a little oil then add in the halved garlic cloves and a sprig of fresh thyme. On a high heat, fry the chicken legs on both sides, starting skin side down, until well browned.

Transfer the chicken to the oven and roast for 25 to 30 minutes, until the chicken is cooked through to the bone.

Prepare you vegetables if serving with greens.

Sauce

In a frying pan, add in a little olive oil on a medium to high heat. Roughly chop the shallot and add into the pan with the halved garlic, a sprig of fresh thyme, and a glass of white wine. Bring to the boil and add in a large glass of the water that was used to re-hydrate the mushrooms.

Reduce this mixture to about one third the volume then sieve the sauce and bring back to the boil.

Remove the chicken from the oven and allow to rest.

Add the cream into the sauce with a knob of butter and the hydrated mushrooms. Allow to cook on medium for about 3 to 4 minutes whilst serving the food. Taste and re-season before serving (Very Important! because the cream will soften much of the taste).

Serving - Create a bed with your chosen vegetables. Lay the chicken leg on the greens and spoon over the mushrooms and sauce.

Alternatives - Any greens can be served with this dish, but green beans work very well. Dried cêpe or girolles mushrooms are other great alternatives to forest mushrooms.

Disclaimer | Contribute | Privacy Policy