Description
I love it when friends and family gather around a candlelit table, where golden Girolle mushrooms are in abundance and chocolate treats are forgiven after a walk in the forest.
Ingredients
- 300 grams Chestnut Mushrooms
- 300 grams Girolles
- 3 Tablespoons Olive Oil, Divided
- 4 Chicken Thighs
- 1 Onion, Roughly Chopped
- 100 grams Smoked Pancetta
- 3 sprigs Fresh Thyme
- 700 milliliters Chicken Stock
- 2 cloves Garlic
- 3 teaspoons Crème Fraîche
Preparation
Clean mushrooms by wiping them with a cloth. In a sauté pan, warm 2 tablespoons of the olive oil and brown the chicken. Set aside.
Add onions to the same pan. When onions become translucent, add pancetta, thyme and half of the mushrooms. Cook until pancetta takes on a nice golden colour. Add stock, cover and cook for 45 minutes.
In another frying pan, cook the rest of the mushrooms in remaining 1 tablespoon olive oil and the garlic. Keep warm.
After 45 minutes, add sauteed mushrooms to the chicken with the crème fraîche and stir. Cook for 5 minutes. Serve with brown rice.
Enjoy. Bon appetit!
