Chicken thighs with chanterelles and sour cream
I have never missed the chanterelle season in Băișoara, especially after rain, when the fir forest is full. Every time I save some for this recipe with chicken thighs, cream, and pasta. It's a dish I make quickly, especially when the chanterelles are fresh and I need something hearty for the family.
Quick Info
Total time: 1 hour
Servings: 4-6
Difficulty: easy
Ingredients
8 chicken thighs (lower, with bone and skin)
500 g fresh chanterelles
200 ml cream (minimum 20% fat)
100 ml oil
1 large onion
Salt and freshly ground black pepper
For the marinade:
salt
pepper
1 teaspoon sweet paprika
Provence herbs (approx. 1 teaspoon)
juice of 1 lemon
For serving:
Chopped fresh parsley
Chopped fresh basil
Pasta, polenta, or rice (optional, for garnish)
Preparation method
1. Mix the chicken thighs with salt, pepper, paprika, Provence herbs, and lemon juice. Let them marinate for at least 30 minutes, covered and refrigerated. If I have time, I prefer to leave them for an hour.
2. Heat the oil in a large skillet over medium to high heat. Remove the thighs from the marinade and fry them. Brown them on all sides, taking about 10-12 minutes. Do not overcrowd the skillet; if necessary, do them in two batches.
3. Remove the thighs to a plate. In the same skillet, add the diced onion. Let it cook for 2-3 minutes until it becomes slightly translucent. It doesn’t need to soften completely, just to release a bit of flavor.
4. Add the cleaned chanterelles cut into suitable pieces (if they are small, you can leave them whole). Sauté for 2-3 minutes with the onion until they release juice and start to change color.
5. Put the chicken thighs back into the skillet over the chanterelles and onion. Also add all the juice left on the plate. Reduce the heat and cover with a lid. Let it simmer for 15-20 minutes until the meat is well cooked.
6. Lift the lid and check the liquid. If there is too much juice, leave it uncovered for a few minutes to reduce. Add the cream, stir gently. Let it simmer for another 3-4 minutes. Taste and adjust for salt.
7. Turn off the heat, sprinkle with chopped parsley and basil. Serve immediately with your preferred side: pasta, rice, or polenta.
Why I make this recipe often
It’s a dish that doesn’t cause headaches but is special enough because of the chanterelles. The cream ties everything together and keeps well in the fridge. You can easily juggle the side dish depending on what you have at home. If you have frozen chanterelles, it works just as well.
Tips and variations
Tips
- Quickly wash the chanterelles under cold running water; do not soak them as they absorb a lot of water.
- If you want a creamier sauce, use cooking cream with at least 20% fat. Low-fat cream may curdle.
- When adding the cream, do not leave it on the heat for too long after adding it. If it boils too hard, the sauce may curdle.
- You can also add a bit of chopped garlic with the onion if you want a more intense flavor.
Substitutions
- Chanterelles can be replaced with porcini, brown mushrooms, or even button mushrooms if you have nothing else.
- Chicken thighs can be replaced with chicken breast, but it turns out juicier with thighs.
- Provence herbs can be replaced with thyme, oregano, or dried rosemary.
- Cream can be replaced with unsweetened liquid cream for a richer version.
Variations
- You can add a small glass of dry white wine when cooking the mushrooms, before putting the thighs back in the skillet.
- If you want a lighter version, use light cream and reduce the amount of oil.
- For an extra flavor boost, you can sprinkle a bit of grated Parmesan when serving.
Serving ideas
- They go well with simply boiled short pasta or soft polenta.
- Plain rice, or even couscous for those who want something quicker.
- For lunchboxes, you can cut the meat into pieces and mix it directly with pasta and sauce.
Frequently asked questions
1. Can I use frozen or dried chanterelles?
Yes, if you don’t have fresh ones. For frozen ones, cook them directly without fully thawing, so they don’t release too much water. Dried chanterelles need to be soaked for 15-20 minutes in warm water.
2. How do I know if the chanterelles are clean?
Check well under the cap and at the stem. They usually have sand, so shake them gently and wash them under running water. Do not let them soak.
3. What kind of cream should I use for the sauce?
Cooking cream with a minimum of 20% fat is preferred. Traditional fermented cream works well, but be careful not to boil it too hard.
4. Can I do everything in the oven?
Yes. First, brown the thighs, then assemble everything in an oven dish and cook covered for 30-35 minutes at 180°C. Finally, add the cream and leave for another 5 minutes.
5. Can I use other types of pasta?
Yes, any short pasta, such as penne or fusilli. Tagliatelle can also be used if you prefer.
Nutritional values (per serving, estimated for 1 out of 6 servings, without side dish)
Calories: 340 kcal
Protein: 24 g
Fat: 24 g
Carbohydrates: 5 g
Fiber: 1 g
Chanterelles add fiber and some vitamins, but the caloric base comes from meat and cream. Pasta or polenta adds extra, depending on preference.
Storage and reheating
It can be stored in the fridge in a covered container for 2-3 days. When reheating, use low heat or a microwave, so the sauce doesn’t curdle. If the sauce is too thick when cold, add a tablespoon of water or cream before heating. I do not recommend freezing with cream, as the texture of the sauce suffers.
Chicken thighs should be marinated for at least 30 minutes in the ingredients listed above. Fry the thighs in oil until they become golden brown. Clean and wash the onion and chanterelles. Add the diced onion and chanterelles. After 2 minutes, add the sour cream. Season with salt. Serve the dish sprinkled with fresh parsley and basil. As a side dish, I had pasta.
You can also serve this dish with polenta, rice, or couscous.
Ingredients: 8 marinated chicken thighs marinade for thighs: salt, pepper, paprika, herbs de Provence, lemon juice. + 500 g chanterelles 200 ml sour cream 100 ml oil 1 onion fresh parsley fresh basil salt pasta
