Charroux Chicken with Porcini


30ml butter
1 free-range chicken, cut into portions
3 medium leeks, sliced into 5cm lengths
50g dried porcini, soaked in warm water for 30 minutes and then drained
300g small button mushrooms, halved
75ml dry white sherry
salt and freshly ground black pepper
1 litre chicken stock
300ml double cream
fresh thyme for garnishing
Cooking in Charroux, France, always opens the door to the most incredible produce. It is there that I use the sherry-like wine from the Jura, Chateau Chalon, to cook this delicious plate of food. You can, of course, use any dry sherry.


1.Melt the butter in a large casserole dish and brown the chicken pieces. Remove the chicken from the casserole and sauté the leeks in the pan juices. Add the drained porcini as well as the button mushrooms and braise well. Pour in the sherry and deglaze the pan.
2.Return the chicken to the casserole dish. Season lightly, then pour in the chicken stock, cover, and simmer for 20 minutes. Remove the lid and reduce the sauce well. Remove the now tender chicken pieces from the dish and place on a serving plate.
3.Add the cream and reduce the sauce even further until it is thick and voluptuous. Spoon the creamy mushroom sauce over the chicken, garnish with thyme and serve with a pile of steaming rice.

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