Recipe by Member #610488
Forestiere is a French term meaning “of the forest,” referring to dishes (usually poultry, meat or game fowl) garnished with potatoes, bacon and wild mushrooms. This dish is considered to be one of the Continental European Classics and one that is underrecognized outside of France.
Top Review by JackieOhNo!
What a lovely, flavorful recipe! I used 1-1/2 lbs. of thin-sliced boneless skinless chicken breast, which was approximately 6 pieces, and followed the rest of the recipe exactly as posted. The chicken came out very tender and the bacon and shallots really added a lot of flavor. I used an assortment of wild mushrooms, which was delicious, and chives. There was quite a bit of creamy sauce that would be equally tasty over rice. Thanks for posting this great recipe. Made for ZWT8.
- 3 tablespoons flour
- salt and pepper, to taste
- 2 boneless skinless chicken breasts or 3 boneless chicken thighs, cut in half
- 2 teaspoons vegetable oil
- 1 teaspoon butter
- 2 slices applewood smoked bacon, cut into small pieces or 1⁄2 cup ham, diced very small
- 2 tablespoons shallots or 2 tablespoons onions, minced
- 2 cups sliced mushrooms (chanterelles, morels and porcini)
- 2 cups reduced-sodium chicken broth
- 1⁄2 cup dry white wine
- 1 fluid ounce glass cognac
- 1 tablespoon fresh parsley or 1 tablespoon fresh chives
- 1⁄2 cup whipping cream
- 1 medium potato, peeled (use Yukon Gold potato)
- 1 tablespoon butter, melted
- 1 1⁄2 teaspoons milk
- 1⁄4 cup fresh sage, chopped
Directions See How It's Made
- Combine 2 tablespoons flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in shallow dish. Dredge chicken breasts in flour mixture. Heat 2 teaspoons oil in a non-stick pan over medium heat. Add chicken and cook for 3-4 minutes per side, or until golden on outside and no longer pink inside. Remove and keep warm.
- Add 1 teaspoon butter to the pan. Add bacon/ham pieces as well as the shallots or onions and cook, stirring for 5 minutes. Add mushrooms and saute for 5 minutes or until softened and browned. Add remaining 1 tablespoon flour and cook, stirring for 30 seconds.
- Pour in stock, wine and cognac and bring to boil, stirring. Cook 5 minutes or until slightly thickened. Reduce heat to low, stir in parsley or chives and whipping cream. Season and return chicken to pan and simmer until mashed potatoes are ready to plate, stirring occasionally.
- While chicken is simmering, place the potato in a pan of cold water, boil then simmer until you can pierce with a fork. Drain. Using a potato masher, slowly add the butter, milk and sage and mix until smooth and creamy. You may not need all of the butter or milk, depending on your potato and how it mashes.
- Put a dollop of mashed potato in the centre of each plate and arrange the chicken around it. Pour the sauce over and serve.