Ingredients

• 1 chicken, about 4 lbs (1.8 kg), skinned and cut into eight pieces (or 8 chicken thighs – skin removed, bone in)
• 1 1/2 cups (375 ml) chicken broth
• 1 Cup Sliced Fresh Cremini Mushrooms
• 2 packages (30 g) of mixed dried mushrooms (chanterelle, morel, porcini)
• 2.5 Tablespoons cornstarch
• 3 tablespoons  water
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1/2 cup (60 ml) whiskey
• 1/3 cup (125 ml) 35% cream
• 2 tablespoons Grainy Dijon mustard
• Salt and Pepper

Instructions

1. In a small saucepan, bring the broth to a boil. Remove from heat and add dried mushrooms. Set aside and let soak for at least 30 minutes.
2. Season Chicken pieces with salt and pepper
3. In a dutch oven or large saucepan, brown the chicken in 2tbsp butter and 1 tbsp olive oil on med/high heat. Flip chicken pieces when they are no longer ‘sticking’ and brown on other side.
4. Once browned, lower heat to medium and add 1 additional tbsp butter, onion and garlic. Cook until onions become lightly translucent (approx 3 minutes).  Add in sliced cremini mushrooms and brown.  Deglaze with the whiskey and scrape bottom of pan to remove browned bits.
5. Add the broth and mushroom mixture, cream and mustard. Bring to a boil while stirring. Cover and simmer gently for about 45 minutes. Turn the chicken pieces over and cook uncovered for about 15 minutes or until the chicken is cooked.

Serve with a smile and a bottle of our Merlot!

Enjoy!