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FLAMBÉED CHICKEN THIGHS WITH MUSHROOM CREAM

Hauts de cuisse flambes a la creme de champignons IMG 9431
Thighs Stews and braises Skillet Sacred Fire
4-6 Portions
12h and more Brining
25 min Prepping
35 min Cooking
Recipe Medium

Ingredients

CHICKEN THIGHS AND MARINADE

  • 3 cups (750 ml) olive oil
  • Salt and pepper to taste
  • 4 garlic cloves, grated
  • 2 tbsp (30 ml) fresh rosemary

COOKING INGREDIENTS

  • Brandy to taste
  • 2 tbsp. (30 ml) of butter

MUSHROOM CREAM

  • 3 French shallots
  • 5 cups (1250 ml) oyster mushrooms or as preferred, chopped
  • Salt and pepper to taste
  • 1 container (473 ml) 35% cooking cream
  • 1 1/2 cups (375 ml) white wine
  • 3 tablespoon (45 ml) Dijon mustard

TOPPINGS

  • Pepper, to taste
  • 1/2 cup (125 ml) of microgreens
  • Toasted bread, as preferred

Directions

Click the steps to erase them.

PREPARATION

  1. Marinate the chicken thighs for 24 hours in the refrigerator.
  2. Fry the mushrooms and French shallots in butter for 10 to 15 minutes and thaw with white wine. Add the cooking cream and mustard. Stir slowly for 5 minutes for a creamy texture. If too creamy, add white wine. Season with pepper.
  3. Grill the chicken thighs in butter for 8 to 10 minutes on each side. Once cooked, flambé with brandy.
  4. Place the chicken thighs in the mushroom cream for 10 to 12 minutes at reduced heat. The contents should not boil, only simmer gently.
  5. Serve directly from the cast iron skillet, add the microgreens and toasted bread.

Tips

  1. Reach a temperature of 165°F (74°C) inside when cooked.
  2. Use embers.
  3. Avoid flames and high temperatures.
  4. Marinate chicken thighs before setting out on your camping trip.