Chicken Maryland with Peas and Chanterelle Mushrooms

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Chicken Maryland with Peas and Chanterelle Mushrooms

Chicken Maryland with a rich, creamy sauce of peas, shallots, and chanterelle mushrooms makes for an elegant and comforting dish.
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Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Course: Main Dish
Cuisine: Modern Australian
Servings: 4
Calories: 773kcal
Author: The Cook

Ingredients

Instructions

  • Position a rack in the centre of the oven and preheat the oven to 230°C.
  • Whisk the olive oil, lemon juice, vinegar, and ½ tablespoon of the minced garlic in a large shallow bowl. Add the chicken pieces and turn to coat. Cover and allow to sit at room temperature, turning occasionally, for 30 minutes.
  • Put the chicken skin side up on a rack set over a large rimmed baking sheet (reserve the marinade). Season well with salt and pepper. Cook for 10 minutes, lower the heat to 190°C, and continue cooking until the skin is a deep golden colour and the meat is cooked through (about 30 minutes more)
  • Meanwhile, melt the butter in a 23cm heavy-duty skillet over medium heat. Add the reserved marinade and the shallots. Cook, stirring, until tender and lightly browned (about 4 minutes).
  • Add the chanterelles and cook, stirring frequently, until tender and golden-brown on some sides, about 3 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Add the wine and simmer for 1 minute. Remove from the heat. Set aside ½ cup of the mushrooms and cover to keep warm.
  • Transfer the chicken to a plate, reserving the juice in the baking sheet and scraping up any browned bits. Put the skillet with the mushroom mixture over medium-high heat and add the chicken drippings, cream, peas, ¾ teaspoon salt, and ½ teaspoon pepper. Cook until thickened to a sauce consistency, about 2 minutes.
  • Remove from the heat, add 2 teaspoons of chopped tarragon, and season to taste with salt and pepper.
  • Divide the sauce among four shallow bowls and top with the chicken. Sprinkle with the reserved mushrooms and the remaining tarragon, and serve.
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Nutrition

Serving: 4g | Calories: 773kcal | Carbohydrates: 22g | Protein: 48g | Fat: 52g | Saturated Fat: 24g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 234mg | Sodium: 241mg | Potassium: 0mg | Fiber: 6g | Sugar: 6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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