John Myers
King Oyster Chicken Pan
The perfect king oyster chicken pan recipe with a picture and simple step-by-step instructions.
- 2 Chicken breasts cut into bite-sized pieces
- 150 g King oyster mushrooms
- 1 Shallot, finely chopped
- 2 Garlic cloves, finely chopped
- 1 branch Thyme, whole
- 1 branch Thyme, only the pulled leaves
- 1 branch Rosemary
- 1 tbsp Tomato paste
- 1 tsp Tellicherry pepper
- 150 ml White wine
- 200 ml Poultry stock
- 100 ml Cream
- Oil
- Salt
- Sugar
- Espelette pepper
- 2 tbsp Strength
- Dice the king oyster mushrooms. Roast the pepper in a pan without fat until it begins to smell very intensely. Roll the chicken pieces in the starch and knock off the excess starch well.
- Heat some oil in a pan and sear the chicken pieces, remove and set aside. Then put the king oyster mushrooms in the frying fat and sear them very sharply at a high temperature, so they get the very nice roasted aromas and you avoid the sometimes slimy consistency.
- Then add the garlic, shallot and tomato paste and roast for 2 minutes. Now deglaze with the white wine and allow to reduce for about 5 minutes, then add the poultry stock, as well as the rosemary and thyme sprigs and allow to reduce for about 10 minutes at a low temperature.
- Already with a little salt and the Tellicherry pepper (don’t take everything right away, feel better). Then add the cream, bring to the boil once and season with salt, pepper, maybe a little sugar and Espelette pepper.
- Remove the herb sprigs, put the meat back in and let it stand for 4 minutes, then serve and sprinkle with the torn thyme leaves. We had rice with it.
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