Pan-Seared Chicken Thighs with Chanterelle Mushrooms

Want to know one of my innermost secrets? Go shopping with me in the produce section in Fall and Winter when fresh chanterelles are readily available and you will see a little twinkle in my eye!

I'm a sucker for these mushrooms that grow mainly in Fall and Winter. Because they're a little expensive, I like to reserve them for special occasions. But to be perfectly honest, nothing gets my cooking gears going like planning a elegant dinner with these golden fungi!

So what was the special occasion for my delicious chicken and chanterelle recipe below? Receiving a new 12" ICON griddle in the mail from J.L. Hufford, of course!

Perfect for this one-pan recipe, the ICON griddle is chemical-free, so it doesn't impact taste. It's also an amazing alternative to cast iron cookware. Designed to cook like a traditional cast iron pan, ICON pans are made in the USA, are 30% lighter in weight, have stay-cool handles, and do not scratch delicate cooktops and countertops. Their durable design allows you to sear, fry, sauté, and bake food in temperatures up to 800F. Did I mention you can use them on your induction cooktop?!

I had so much fun making this recipe in the ICON griddle. The wide surface area of the 12" pan allowed enough space for me to cook the chicken to crispy perfection in just one batch of cooking. The chanterelles also found the griddle to be a great vessel for soaking up all the flavors. With only one pan used, the clean up couldn't have been easier!

Want to order ICON products for your kitchen? Visit J.L. Hufford's website to find your favorite pan! You can also simply purchase this 12” griddle HERE on their website and Amazon. Use the discount code 20OFFICONDA to receive 20% off your order!

Pan-Seared Chicken Thighs with Chanterelle Mushrooms

Time: 1 Hour
Serves 4

2 lbs bone-in chicken thighs, skin on
Kosher salt and freshly ground black pepper
3 tbsp butter, divided
½ cup shallots, finely chopped
½ cup onion, chopped
1 medium carrot, chopped
1 rib celery, chopped
3 garlic cloves, minced
1 lb chanterelle mushrooms, sliced
4 sprigs thyme
1 ½ cups chicken broth, divided
¾ cups dry sherry
¼ cup heavy whipping cream
¼ cup crème fraiche
1 tbsp lemon juice
Tarragon leaves, for garnish
Lemon wedges for serving

Season the chicken thighs with kosher salt and freshly ground black pepper.

Heat 3 tbsp butter in a 12” ICON griddle over medium-high heat. Nestle the chicken thighs skin-side down in the pan and cook for about 6 minutes, without moving the chicken, until golden brown. Turn the thighs over and cook for 6 more minutes until browned on the opposite side. Reduce heat to medium and continue to cook the chicken, turning every 6 minutes, until the internal temperature reaches 165F. Transfer the chicken to a serving plate. Cover and keep warm.

To the same pan, add shallots, onions, carrots, celery, and garlic. Stir occasionally and cook over medium heat until softened, scraping up any browned bits, about 6-8 minutes. Add mushrooms and thyme and season with salt and pepper. Cook mushrooms, stirring, for 8 to 10 minutes, until tender. Add chicken broth, sherry, heavy whipping cream, any accumulated juices from the plate of chicken thighs, and bring to a simmer. Cook for about 10-15 minutes, until the mushrooms have soaked up most of the cooking liquid.

Remove the pan from the heat and pick out any large thyme sprigs. Stir in crème fraiche and lemon juice. Return the chicken to the pan, nestling into the mushroom mixture, and season with salt and pepper. Serve on plates and garnish with tarragon leaves and squeezes of lemon.