Secrets
- Take the chicken out while the mushrooms brown so it does not overcook.
- Never forget to pour any juices collected on the plate back into the sauce.
- Cut the mushrooms into quarters rather than thin slices: they stay wonderfully meaty.
Chicken forestière is the ultimate fall weeknight classic: a single sauté pan, thirty minutes, and a mushroom sauce so good there is never a drop left on the plate.
A small spoonful of whole-grain mustard stirred in with the cream brings out all the richness of the mushrooms.
Step-by-step recipe check off as you go
Brown the chicken
Cut the chicken into large bite-sized pieces. In the hot sauté pan with the oil and half of the butter, brown them for 8 minutes over medium-high heat on all sides. Season with salt and pepper, then transfer to a plate.
Sauté the mushrooms
In the same sauté pan, add the remaining butter, minced shallots, and quartered mushrooms. Sauté for 8 minutes over high heat until browned, then stir in the minced garlic.
Deglaze and add the cream
Pour in the broth while scraping up the browned bits from the bottom of the pan, stir in the cream and mustard, then return the chicken and its juices. Simmer for 8 minutes over low heat.
Popotam's tipIf using chicken breasts, cut them into large 3 cm cubes so they stay juicy in the sauce.Garnish with parsley
Taste, adjust the seasoning, sprinkle with chopped flat-leaf parsley, and serve piping hot.
And there you go, it's ready
Check off every step to serve the chicken forestière.
Secrets for tender chicken and a silky sauce what makes all the difference
Storage and make-ahead
It keeps for 2 days in the fridge in its sauce and reheats covered over low heat.
Variations
- With chicken tenders or turkey strips: a 4-minute sear is plenty.
- A handful of cooked chestnuts stirred in along with the cream.
- As a vegetarian version with browned halloumi cubes or pan-fried gnocchi.
Frequently asked questions
Blancs ou hauts de cuisse de poulet ?
Les hauts de cuisse désossés sont encore plus fondants et pardonnent toutes les cuissons ; les blancs sont plus rapides.
Comment épaissir la sauce si j'utilise de la crème légère ?
Dilue une demi-cuillère à café de fécule de maïs dans le bouillon froid avant de le verser dans la sauteuse.
Quel accompagnement va le mieux ?
Des tagliatelles fraîches, du riz basmati ou des pommes de terre vapeur.
Fall menus that serve it with the grocery list for the whole table
Build your fall week
Add this recipe to your meal plan, then pick a main, a soup or a dessert: Popotam brings them together with the grocery list for the whole week. Free, no account.
