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Drain and squeeze dry. Cook them over medium−low heat in the fat

remaining in the skillet for about 4 minutes, stirring often.

Discard all the fat from the skillet.

Return the chicken pieces in one layer to the skillet, adding any

juices from the plate. Sprinkle with the flour and thyme and turn

the pieces to coat. Pour in the wine, bring to the boil, cover and

simmer for 15 minutes, turning the chicken once. Uncover the pan

and simmer until the chicken is fork−tender, about 15 minutes more.

To make the sauce, first remove the chicken and mushrooms with a

slotted spoon to a bowl and cover loosely to keep warm. Degrease

the pan juices. Whisk in the Cognac, mushroom liquid and Creme

Fraiche. Cook, whisking, over low heat until smooth. The sauce

should be just thick enough to coat a spoon. If necessary, whisk

in the beurre manie, 1 teaspoon at a time, to thicken the sauce.

Season to taste.

Return the chicken, mushrooms and any liquid in the bowl to the pan.

Stir to coat the pieces with the sauce and heat through. Do not let

boil. Spoon chicken and mushrooms onto a serving dish and serve with

cooked rice.

France − Poulet aux Morilles

International recipes