For a lighter French chicken recipe without cream, Chicken Provençal is a powerful bouquet of herbs in a tomato and white wine sauce.
Creamy mushroom chicken
It’s my own Hansel and Gretel roots that compel me to explore any creamy chicken and mushroom recipe. You’ll already know if you’ve tried my braised chicken and mushrooms in sour cream sauce. What sets Forestière apart from that and other mushroom and chicken recipes like chicken Stroganoff or chicken with garlic mushroom sauce, is its decadent combination of wild mushrooms, tarragon, and double cream. I’ve used shiitake and oyster mushrooms. Shiitake look like chestnut mushrooms, but where chestnuts are nutty, a shiitake is subtly smoky. Oyster mushrooms are entirely different in shape; broad and flat like an oyster shell, and dove-grey coloured or tan. Some will claim they have a briny flavour, but I disagree. To me they are savoury, yes, but with a vague tang of anise. Which is why I’ve chosen tarragon leaves for the sauce. The herb itself is bitter-sweet, like liquorice but less assaulting, and is often matched with chicken. Availability means we usually see chicken with thyme, but you should definitely take a chance on vibrant tarragon. In this buttery and cream-heavy dish it’s a refreshing alternative. So, there’s creamy mushroom chicken and then there’s enchanting Chicken Forestière. Which path will you take?
Serving suggestions
I imagine a fairytale woodsman sitting down to a steaming plate of chicken Forestière with nothing but a spoon and a hunk of crusty bread from a sturdy sourdough or nutty spelt loaf. Being better equipped in my kitchen, I usually serve this saucy dish with brown butter mashed potato and a green side. Roasted asparagus with radishes and mustard vinaigrette complement the peppery tarragon and balance out the richness of the French chicken. Or simple and crunchy lemon butter green beans will do the same.
Storage and leftovers
Creamy mushroom chicken will keep in an airtight container in the fridge for 3-4 days. Reheat gently on the stove top until the chicken is piping hot in the centre. Cream-based recipes do not freeze well. On thawing the cream splits and the sauce becomes grainy. Don’t be tempted to freeze the leftovers!
Other chicken recipes to try
Chicken Fricassee Best Chicken Marsala (Classic Recipe Made Easy) Classic Coq Au Vin (Chicken in Red Wine) Blackened Chicken Alfredo Chicken Marsala Fettuccine
