Recipe by chef Michael Long. Serves 4
Ingredients
4 boneless Colorado chicken thighs, skin on
1 cup buttermilk
2 cups biscuit mix
1 tablespoon vegetable oil
1 tablespoon butter
4 cups wild chanterelle mushrooms, cleaned
1 shallot, minced
1/2 cup dry red wine
1 cup chicken stock
2 tablespoons chopped flat leaf parsley
A few drops white truffle oil
Directions
In medium bowl or shallow oven dish, soak chicken in buttermilk 3-4 hours.
Place biscuit mix in small bowl. Coat soaked chicken thighs in mix.
Heat oil in large oven-proof sauté pan over medium-high heat. Add chicken thighs and sauté until golden brown, about 4-5 minutes per side. Hold in hot pan until ready to serve.
Meanwhile, in large sauté pan, melt butter until bubbling. Add mushrooms and shallot. Cook 4 minutes. Add wine and reduce by half. Add stock and reduce until syrupy, about 4 minutes. Add parsley.
Place mushrooms on plate. Shake just a couple of drops truffle oil over mushrooms. Place chicken on top. Serve with yellow grits or rice.
