Hen Of The Woods With Chicken and Herbs
By: girlichef
Published: Wednesday, December 9, 2009 - 1:40am

Ingredients




1 tablespoon + 2 Tbs. Butter, divided
1 pound Chicken Thighs, boneless & skinless (or not)
Sea Salt
Black Pepper, freshly ground
2 smalls Onions, sliced thin
4 cloves Garlic, peeled & smashed
3 large handfuls (double-handed) Hen of the Woods Mushrooms, free of dirt & debris
few glugs White Wine
5 fresh Sage leaves
2 sprigs Rosemary
few sprigs fresh Thyme
1/2 cup Chicken Stock

Preparation

1 Begin by slicing or chopping your Hen of the Woods into large pieces and set aside. 2 Heat a large, heavy skillet over medium-high then drop in 1 Tbs. of butter and add your chicken thighs, seasoned w/ sea salt & pepper. Saute until the first side is browned, then flip over. Once second side has begun to brown (they will not be cooked through), remove the chicken to a plate until you're ready to add it back in. 3 Drop your onion & garlic into the pan and begin to saute them in the fat that the chicken thighs left in the skillet. Once they have begun to soften and turn golden, add in another Tbs...or two of butter. The mushrooms love to soak up liquid, so be sure to add enough. Drop in your prepared mushrooms. 4 Stir everything around in the pan, and once the mushrooms have begun to soften and brown slightly, add your few glugs of white wine. Scrape up any fond that had developed on the bottom of the pan. Add your herbs to the pan, pour in your chicken stock and nestle your chicken thighs back into the mushroom mixture. Once the liquid has come to a good bubble, cover the pan and reduce heat to a low simmer for ~20 minutes or until chicken is cooked through. 5 Adjust seasoning to taste with more sea salt & black pepper.

About


I developed this recipe to use some wild-foraged Hen of the Woods that my generous neighbors brought to me! They are pungent, earthy, flavorful fall mushrooms!