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!
It’s the second-to-last Friday in Lent, and that means it’s time for more seafood! Last weekend Dave came up with the idea to make this incredible crab soup, and serve it in a sourdough bread bowl. It was mind-blowing. And not too complicated, actually!
It has been a busy geez… probably month. And a very successful one for the blog, I am happy to say! About halfway through the month I set a few goals that I was nowhere near. In the last two weeks I have surpassed them and basically doubled my best month’s statistics. That feels good. Thanks everyone, for reading!
Here’s what you need for delicious seafood goodness:
Start by sweating the onions and celery with some salt in a dutch oven or stock pot.
When they have become translucent, add the stock, crab meat, cream and spices/leaves. Cover partially and simmer very gently for 30-45 minutes, stirring occasionally. Salt and pepper to taste as you go.
Ladle into bread bowls, making sure to compensate for some of the broth that will be soaked up into the bowl. Top with more paprika when you serve.
I think I might have some kind of weird seafood-loving gene, because I can’t resist seafood in general and this soup was my kryptonite. I ate 2.5 bowls in the first sitting and probably could have eaten more! Try it. So worth buying good crab!