Chicken With Riesling and Chanterelles

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Chef Michel Roux prefers making this crockery with guinea fowl, for its much pronounced flavor. For this dish, dainty yourself to a bully Riesling made successful Alsace, for cooking and serving. Chanterelles person a reasonably abbreviated season; though they are the optimum, delicate mushroom of prime here, usage your favourite mild-flavored fungus erstwhile chanterelles are not around.

The last summation of caller tarragon perfumes each information successful a heavenly way.

The broccoli, onions and mushrooms tin beryllium prepared respective hours successful advance.

Ingredients

12 tiny full onions (slightly larger than pearl onions, oregon you tin usage pearl onions)
2 tablespoons unsalted butter, preferably Plugra
Water
Fine oversea salt
10 1/2 ounces broccoli florets
7 ounces chanterelles, brushed cleanable (may substitute tiny trumpet, oyster oregon achromatic fastener mushrooms; spot headnote)
6 tablespoons clarified food (see NOTE)
One 3 1/2-pound chicken
3 shallots, thinly sliced
2 sprigs caller thyme
2 caller bay leaves
Leaves from 2 sprigs caller tarragon, stems reserved
2 1/2 cups Alsace Riesling achromatic wine
1 1/4 cups good-quality, no-salt-added chickenhearted broth, preferably homemade
1 1/4 cups dense cream
Freshly crushed achromatic pepper
Juice of 1/2 lemon

Nutritional Facts

Per serving

Calories
660
Fat
44 g
Saturated Fat
25 g
Carbohydrates
13 g
Sodium
480 mg
Cholesterol
175 mg
Protein
28 g
Fiber
3 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “The Essence of French Cooking,” by Michel Roux (Quadrille, 2015).

Tested by Bonnie S. Benwick.

Published December 21, 2015

Updated March 15, 2026