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!
Caramel. Sometimes it seems so easy, like when it doesn’t have to be a specific shape. Other times, like when you may be trying to make individual candies, it can seem like a total mystery. I’m happy to report that this is one of the easy ones. Really, really easy, in fact.
We put it in an apple pie, but the source recipe says it is an all-purpose sauce – ice cream, pancakes, you name it (I can think of approximately 1 million other things that would be good to put it on).
To make this sauce, I used a recipe from Lick My Spoon. Since it was going into a pie, I didn’t add any Bourbon this time. But next time… we’ll see. 🙂
Here’s what you need:
1 cup sugar
6 tablespoons unsalted butter, cut into chunks
1/2 cup heavy whipping cream
1/4 cup water
1 1/2 teaspoons sea salt (the author recommends a specific kind- I didn’t use anything unusual. Just regular ol’ kosher salt).
In a saucepan, stir together the sugar and water and heat on medium-high. Stir until it comes to a boil, and then stop stirring. This is because at this point, it is syrup and if you take it out of the boiling syrup, it will harden right on your whisk. That is not fun to clean up.
This is what it will look like at first:
But after 10-15 minutes it will start looking like this:
When it becomes dark amber (aka caramel-colored), add the butter and stir in with your whisk until the butter is melted. The mixture will bubble up a little bit, and that is totally OK. Just keep whisking.
Next, remove the sauce from the heat and whisk in the cream. It will bubble up again, but just keep whisking again. At this point you can stir in the salt and allow it to cool.
No comments yet.