Name: Pan-Roasted Chicken with Blewit Cream Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 4
Cuisine: Gourmet mushroom
Ingredients: 4 bone-in skin-on chicken thighs (about 2 lb); 1 tsp kosher salt + black pepper; 2 Tbsp olive oil; 8 oz Blewit mushrooms, halved (small ones whole); 2 Tbsp unsalted butter; 2 shallots, finely diced; 3 cloves garlic, minced; 1/2 cup dry white wine; 1 cup chicken broth; 3/4 cup heavy cream; 1 Tbsp Dijon mustard; 1 Tbsp fresh thyme leaves; 2 Tbsp chopped fresh parsley; Crusty bread or mashed potatoes, for serving

⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Pan-Roasted Chicken with Blewit Cream Sauce

Bone-in chicken thighs seared crisp, then nestled into a cream sauce thick with sautéed Blewits, shallots, and white wine. Blewits' violet hue fades but their earthy depth carries the whole dish.

10min Prep

35min Cook

45min Total

Serves 4 Yield

Easy Difficulty

Ingredients

Vegan alternative

The pan-roasted chicken is the dish here. For a vegan-friendly Blewit comfort-food dish with similar weight, make the Blewit + French Lentil Stew (omit the bacon garnish for the fully-vegan version).

MotorSpores test kitchen

Steps

Pat chicken thighs dry. Season aggressively on both sides with salt + pepper.

Heat olive oil in a large oven-safe skillet over medium-high. Place chicken skin-side down. Sear 8 minutes WITHOUT moving — skin should be crisp and deep gold.

Flip; sear 3 more minutes. Transfer to a plate (it's not fully cooked yet).

Pour off all but 1 Tbsp fat. Add butter + Blewits. Sauté 6 minutes until tender and lightly browned.

Add shallots + garlic; 2 minutes.

Pour in wine; reduce 2 minutes.

Add broth, cream, Dijon, thyme. Stir.

Return chicken (skin-side up) to the pan, nestled into the sauce. Drop heat to medium-low. Cover; simmer 18 minutes until chicken reaches 165°F internal.

Lift chicken to a plate; let sauce reduce uncovered 2-3 minutes if it's thin. Adjust seasoning.

Plate chicken. Spoon sauce + mushrooms over. Shower with parsley.

Pan-Roasted Chicken with Blewit Cream Sauce

Steps

Other ways to cook Wood Blewit

Blewit Brown-Butter Pasta with Pecorino

Blewit & French Lentil Stew with Bacon Lardons