Chef Colin Widdon and the team at Lawrenceville’s Poulet Blue bring a touch of fantasie du chef to our Wild Purveyors Boxing Match with a French-inspired, mushroom-rich chicken recipe - perfect for the cold months ahead.  

Chicken Forestiere, Pearl Onions, Fingerling Potatoes, and Swiss Chard 

Ingredients

Olive oil, as needed

4 Locust Point Farm chicken breasts, skin-on

Salt and pepper, to taste

12 pearl onions, peeled

1 lb fingerling potatoes, rinsed and skin-on

1 bunch Swiss chard, rinsed and chopped

Forestiere sauce (see below)

2 tbsp unsalted butter

Juice of 1/2 lemon

2 tbsp fresh parsley, chopped

Instructions

Preheat oven to 450 degrees. Place an ovenproof sauté pan on medium-high heat. Start with a few tablespoons olive oil and add more as needed. Season the chicken breasts with salt and pepper and place skin side down in the hot sauté pan. 

Cook for 5 minutes on the stove then move to the oven. Roast for 15 minutes on the skin side or until the internal temperature reaches 155 degrees. Let rest outside of the oven to an internal temperature of 165 degrees.

To prepare the pearl onions and fingerling potatoes, place both in a 4-quart pot filled with cold water to cover. Season to taste with salt and bring to a boil. Reduce to a gentle simmer until both the potatoes and onion are just tender, around 15 to 20 mins. Drain, let dry, and toss with olive oil and salt and pepper. Place on a parchment-lined baking tray and roast for 15 to 20 minutes until caramelized and crispy.

To finish the dish, reheat the chicken in the oven till hot and crispy. Slice into three pieces. Divide the potatoes and pearl onions between 4 plates and
place the chicken slices on top. Add the chopped Swiss chard to the pot of forestiere and allow wilting for a few seconds. Fold in the butter and lemon juice. Adjust the seasoning. Spoon the forestiere over the chicken and potatoes. Garnish with the chopped parsley.

 

 

Forestiere Sauce

Ingredients

1 lb oyster, shiitake or crimini mushrooms, sliced

3 tbsp unsalted butter

2 shallots, peeled and minced

3 cloves garlic, minced

1 tsp thyme, chopped

2 bay leaves

Salt and black pepper, to taste

1 cup Madeira or dry white wine

2 cups chicken broth

1/2 cup heavy cream

Instructions

Place a 4-quart pot on medium-high heat. Add the butter and the mushrooms. Cook for 5 to 10 minutes till browned. Add shallots, garlic, thyme, and bay leaves. Season with salt and pepper to taste. Cook for an additional 5 minutes. Deglaze the pan with the Madeira or dry white wine. Reduce by half. Add the remaining ingredients. Bring to a simmer and reduce to medium-low heat, cooking for another 15 to 20 minutes.

 

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