Chicken with chanterelles and pearl onions from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • e_ballad on September 28, 2016

    Certainly Deb (Smirnoff Kitchen) wasn't too complimentary of this dish, but we really enjoyed it. I made some slight changes (due to laziness). Based on her description of dryness, I used chicken thighs only (skinless, given that the chicken is only ever braised), making only a single layer in my large Dutch oven. I would have loved chanterelles, but given the extraordinary cost here in Australia, I substituted morels (but in all honesty, button mushies would have been fine). Brushing the chicken with mustard & wrapping in bacon seemed like a faff, so I added in bacon lardons, which I fried up before adding the chicken, then stirred through the mustard. That seemed to work fine, though the presentation probably suffered a bit! I'm sure this could be made in two stages to make it easier for a midweek meal.

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