Duxelles chicken

Serves 4

  1. 4tb butter
  2. 2 shallots
  3. 1oz dried porchini, soaked and diced
  4. 20oz button mushroom, diced
  5. 4lb chicken, spatchcocked
  6. 2 cups stock
  7. 1 cup white wine
  8. 6 thyme sprigs
  9. 1/2 cup creme fraiche
  • Cook 3tb butter and 1 shallot for 2 minutes. Add 3-4 and cook for 15-20 minutes. Set aside 1/2 cup.
  • Stuff remaining mixture under chicken skin, add to skillet with 6-7, 4 thyme sprigs and remaining 1tb butter and roast at 425 degrees for 45 minutes.
  • Set chicken aside. De-fat braising liquid and mix with reserved mushroom mixture, remaining thyme and creme fraiche. Serve.

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