Poulet Forestieres
Indulge in the rustic elegance of Poulet Forestières, a classic French dish that pairs tender, golden-browned chicken thighs with a rich and earthy mushroom sauce. This comforting recipe combines the smoky depth of crispy bacon, the earthy aroma of mixed mushrooms, and a velvety cream and white wine sauce infused with fresh thyme. Perfectly pan-seared chicken is simmered to perfection, ensuring every bite is juicy and flavorful. With just 15 minutes of prep time and simple stovetop cooking, Poulet Forestières is ideal for both weeknight meals and special occasions. Serve it with creamy mashed potatoes, crusty artisan bread, or steamed rice to savor every drop of the luscious sauce. Transform dinner into a refined bistro experience with this satisfying, one-pan masterpiece!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 100 grams smoked bacon, diced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely chopped
- 2 pieces garlic cloves, minced
- 300 grams mixed mushrooms (such as cremini, shiitake, or oyster), sliced
- 250 milliliters dry white wine
- 250 milliliters chicken stock
- 150 milliliters heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Preheat a large skillet or sauté pan over medium-high heat.
Season the chicken thighs with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in the pan and sear the chicken thighs, skin-side down, until golden brown, about 5 minutes. Flip and cook for another 3 minutes on the other side. Remove the chicken and set aside on a plate.
In the same pan, add the diced bacon and cook until crispy, about 4-5 minutes. Remove with a slotted spoon and set aside.
Drain excess fat from the pan, leaving about 1 tablespoon. Add the remaining tablespoon of olive oil and the butter.
Lower the heat to medium and add the shallots. Sauté for 2-3 minutes until softened, then add the minced garlic and cook for another minute.
Add the sliced mushrooms to the pan and cook for 6-8 minutes, stirring occasionally, until they release their moisture and become golden brown.
Pour in the white wine and deglaze the pan, scraping up the browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly.
Stir in the chicken stock, heavy cream, and fresh thyme. Bring the mixture to a gentle simmer.
Return the chicken thighs and cooked bacon to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the chicken is fully cooked through (internal temperature of 165°F or 74°C).
Adjust seasoning with more salt and pepper if needed.
Garnish with fresh parsley before serving.
Serve hot alongside mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.8 g | 291% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 4930 mg | 214% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 11.7 g | ||
| Protein | 164.2 g | 328% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 178 mg | 14% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3356 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
