THE FUNGAL POULTRY-SILK

(Our Play on Poulet à la Crème)

THE FUNGAL POULTRY-SILK

Ingredients: 4 Chicken thighs (boneless), 200g Mushrooms (sliced), 1 tsp Dried Thyme, 1 tsp Black pepper, 1 tsp Garlic powder, 200ml Double cream, 100ml Chicken stock, 50g Butter...

Ingredients

  • 4 Chicken thighs (boneless)
  • 200g Mushrooms (sliced)
  • 1 tsp Dried Thyme
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 200ml Double cream
  • 100ml Chicken stock
  • 50g Butter

Cooking Method

  1. The Scorch Fry chicken in butter until charred and golden; remove.
  2. The Architect Fry mushrooms in the same pan until they are dark and have released their water.
  3. The Bloom Add the spices and a 30ml splash of stock; the steam will carry the herbal oils into the fungal clusters.
  4. The Swell Add remaining stock and cream; return chicken. Simmer for 10 minutes until the sauce is a thick, ivory silk.
  5. The Final Flourish Top with a massive hit of raw fresh parsley and extra black pepper.

Cuisine: French

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