Crispy Chicken Thighs & Chanterelles in Cream Sauce
Crispy chicken, chanterelles and a decadent cream sauce make this dinner one you will be putting on repeat!
As promised, here’s the second half of our delicious NYE dinner:
Just looking at this thing makes me hungry all over again. Now, just as a disclaimer, we did not and do not know how to explain the whole flambe part of this, because our kitchen hood is not super tall and would have been in a dangerous position had we actually lit the sauce on fire.
However, even though sauce-burning is cool, it is just a super fast way of boiling the alcohol out of the sauce. Which is what we did, and our house did not burn down.
We used Alton Brown’s recipe, except for the flambe part. Here’s what you need:
Thirty minutes ahead of time, take the steaks out of the fridge and allow them to come to room temperature. Then heavily season both sides with coarse salt and the cracked peppercorns.
Over medium heat, melt the olive oil and butter. When they start to brown and smoke, place the steaks in the pan and don’t touch them for four minutes (this will get you medium-rare). Flip and cook for another four minutes on the other side. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Then, remove them to a plate and loosely cover with aluminum foil.
Pour the liquid fat off the pan but DO NOT DISTURB the stuff stuck to the pan. Add the alcohol off the heat to deglaze the pan (AB uses congac, we used bourbon), and return the pan to the burner. Allow to cook out over medium heat. After the alcohol has cooked off (it will boil, and the bubbles will eventually get smaller and smaller), add the cream and bring it to a boil, whisking constantly until the sauce coats the back of a spoon. Season with salt.
Spoon the sauce over the steaks, and get ready to die and go to heaven. They were SO delicious!