Chicken Thighs with Pineau De Charentes from The Cooking of South West France by Paula Wolfert
Here’s a succulent, easy-to-prepare chicken dish from the Cognac region, the “greater” French Southwest, that combines the earthiness of bolete mushrooms with the fruity, floral taste and aroma...
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Ingredients
- 2 teaspoons finely chopped fresh flat-leaf parsley
- 1 tablespoon minced fresh chives
- ½ cup heavy cream
- ½ pound fresh cremini or white mushrooms, quartered
- 1 tablespoon finely chopped shallots
- 2 tablespoons Armagnac or Cognac mixed with 1 cup semisweet white wine
- 1 cup Pineau de Charentes, or substitute
- Salt
- freshly ground pepper
- ½ ounce dried French cèpes or Italian porcini
- 5 tablespoons unsalted butter
- 2 pounds chicken thighs, 6 to 8 pieces, preferably from free-range chickens
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