Merry Edwards Wines

Chicken in Chanterelle Mushroom and Garlic Stew — Listed Below these fields

Chicken in Chanterelle Mushroom and Garlic Stew

Pairs Well With


Four skinless, bone-in chicken breast halves, with frenched wing attached
Kosher salt
Freshly cracked black pepper
1 cup all-purpose flour
Canola oil, for sautéing
2 tablespoons unsalted butter
2 slices smoked bacon, finely diced
2 pounds fresh chanterelle mushrooms, trimmed and sliced in half
¼ cup sliced shallot
12 cloves garlic, cut in half lengthwise
2 tablespoons tomato paste
3 cups dry red wine
4 bay leaves
2 sprigs rosemary
2 tablespoons minced fresh chives
12 cups brown chicken stock
20 potatoes, tourneed*
White truffle oil, for drizzling
Fleur de sel


*Peel the potatoes, and cut into large round or ovals, two inches long.

Season the chicken breasts with salt and cracked pepper. Place the flour in a shallow bowl and dredge the breasts in flour.

Heat a large sautoir, or high-walled skillet, over medium-high heat. Cover the bottom of the pan with a thin layer of canola oil.

When the oil is hot, sauté the floured chicken breasts, turning once, for about 2 minutes per side, until browned. Transfer to a plate. Place the butter, bacon, mushrooms, shallot and garlic in the skillet and sauté over medium heat for about 5 minutes, stirring frequently, until they begin to brown.

Add the tomato paste and cook, stirring, for 2 minutes, until the tomato paste begins to brown. Decrease the heat to medium-low. Add the red wine, bay leaves, rosemary sprigs and chives. Simmer for 20 minutes, until the wine is reduced by half.

Place a large saucepan over medium heat. Pour in the chicken stock and bring to a simmer. Simmer for about 30 minutes or until the stock is reduced by half. Remove from the heat. Add the stock, chicken breasts and potatoes to the stew and cover. Decrease the heat to medium-low and cook for about 30 minutes, or until the potatoes are tender and the chicken is fully cooked.

Serve in the sautoir, family style, with a generous drizzle of truffle oil and a few pinches of fleur de sel over the top.

Serves 4
(From “Geronimo Fine Dining in Santa Fe” by Cliff Skoglund and Eric DiStefano)

Growing up in Pennsylvania, Eric DiStefano developed an early passion for food at his mother's table. He began his career with a five-year apprenticeship at the Hotel Hershey, followed by stints at the Breaker's Hotel in Palm Beach and the Registry Resort in Scottsdale. Years later, Eric returned to the Hotel Hershey as Chef de Cuisine. When owner Cliff Skoglund opened Geronimo in Santa Fe, N.M., he enticed Eric to join him as head chef. Eric worked as Executive Chef at Geronimo for the next 12 years. When celebrity chef and friend Mark Miller decided to sell the world-renowned Coyote Café in Santa Fe, DiStefano jumped in and took the helm in 2007.

“This recipe is actually a version of coq au vin: chicken in wine sauce with mushrooms. Instead of using white field mushrooms, I use chanterelles, which lend the dish a unique flavor and texture, as does the addition of potatoes. There is always a special place in my heart for potatoes cooked in a hearty sauce: they remind me of pot roasts my mother made, simmering all day on the stove until the potatoes almost fell apart because they were so deliciously loaded with the sauce.”