After a spell of unseasonably warm weather, it’s turned cold, damp, and overcast in western New England. But rather than bemoan the change outdoors, I use it as an impetus to spend time in my kitchen cooking warming, comforting dishes, like a rustic ragù of chicken with chanterelle mushrooms.
Here is a stew that will take about 45 minutes to prep, but then needs only to simmer gently on the stove top about an hour. For this hearty dish, I season chicken thighs with herbes de Provence, coarse salt, and freshly ground pepper before browning them. Onions, carrots, and brown mushrooms are sautéed next and combined with garlic, bay leaves, and tomatoes. Then the chicken and the vegetables are simmered in stock and wine until the poultry is fork tender.
What really gives this dish its star power, though, is some dried chanterelle mushrooms. After being soaked in hot water until reconstituted, the mushrooms (along with their flavorful soaking liquid) are added to the stew, providing a meaty, autumn taste to the humble chicken and vegetable mélange. Continue reading