Chicken with Girolles and Chanterelles

I can still remember that early autumn evening—in that hushed kind of light the trees give off just before supper—when I first cooked this chicken with girolles and chanterelles. The kitchen windows were fogged from the simmering broth, and the mushrooms, freshly foraged (not by me, to be honest—a kind neighbor with a good eye), filled the house with that unmistakably sweet, woodsy aroma. I didn’t rush it. Something about this dish asks you to slow down. You feel it in your hands while cleaning the mushrooms, that delicate weight of the chanterelles, the buttery echoes in the pan. The way it all comes together feels quietly luxurious—but not the fussy kind. Just real food, deeply flavored, perfectly warm.

Why You’ll Crave It

• Earthy and fragrant—chanterelles and girolles have this natural perfume that turns dinner into something kind of magical
• Rich, golden chicken with a crisp edge and tender inside—what’s not to love?
• It’s surprisingly unfussy for how elegant it tastes (just a few ingredients, honestly)
• Great for guests, but also feels wonderfully cozy for a quiet evening
• Layers of texture—from sautéed mushrooms to silky sauce—that make every bite interesting

The first time I made this, I ate standing up at the stove… just spoon after spoon before I even plated it.

What You’ll Need

• Chicken thighs: about 800 grams, bone-in or boneless, skin-on preferred for the crisp but not required
• Girolles: 200 grams, fresh if possible, gently cleaned and trimmed
• Chanterelles: 200 grams, similarly cleaned—these are a little more delicate, so take your time
• Shallots: 2, finely sliced (they sort of melt into the sauce in the best way)
• Garlic: 2 cloves, crushed or finely chopped
• Olive oil: 3 tablespoons, a good honest drizzle to get things going
• Butter: 50 grams, adds richness and pulls it all together
• White wine: 150 ml, dry and not too fruity (Sauvignon Blanc works nicely)
• Chicken broth: 200 ml, preferably homemade or a good-quality store-bought kind
• Salt: to taste, start gentle and adjust
• Pepper: freshly cracked, just a bit does wonders
• Fresh parsley: a small handful, chopped for garnish right before serving

Easy How-To

Prep the mushrooms (gently!)

Take your time here. Use a soft brush to clean the mushrooms—don’t soak them if you can help it, just a quick rinse if needed. Slice any larger ones, but keep the shapes varied. It makes it more beautiful on the plate.

Sauté until they sigh

Heat up a splash of olive oil in a large pan and toss in the mushrooms. Medium heat is key—you want them to release their moisture slowly, then start to brown. This takes around 7 minutes. Add half the butter about halfway through. They should start smelling almost nutty near the end.

Season and sear that chicken

While the mushrooms are doing their thing, pat the chicken dry (this helps it brown) and season it generously on both sides. In another pan, heat the rest of the olive oil and brown the chicken until golden—that satisfying sputter and crisping skin is your cue. About 5-6 minutes per side, depending on thickness.

Build your flavor base

Once your chicken’s seared, add the shallots and garlic to the pan. Let them soften, catching all those crispy bits. Then pour in the wine—stand back a little—and let it bubble and reduce down a bit. Then pour in the broth, nestle in the mushrooms, and bring everything to a cozy simmer.

Let it all become one

Partially cover the pan and let it cook gently for about 15-20 minutes, depending on the thickness of your chicken. The sauce should reduce slightly, the chicken fully cooked but still tender. Taste and adjust seasoning if you feel like it needs something. Sometimes I swirl in another knob of butter right at the end (can’t help myself).

Serve warm and don’t rush it

Sprinkle with chopped parsley and spoon everything over a plate or shallow bowl. The aroma right when it hits the table is honestly a little cinematic… I love watching people pause for a moment before the first bite.

Good to Know

• Don’t over-stir the mushrooms—they’ll go soggy. A little untouched browning gives them depth
• The wine cooks off, mostly, but if you’re nervous just use all broth instead
• If the sauce feels too thin, let it bubble uncovered for 2-3 minutes near the end

Serving Ideas

• Lovely over creamy polenta or even just toasted sourdough bread rubbed with garlic
• Steamed new potatoes work well if you want clean flavors beneath that sauce
• Toss baby greens with a mild vinaigrette to cut through the richness

Top Tricks

• Let the chicken rest 5 minutes before serving—it gives the juices time to settle
• If your mushrooms released a lot of water, don’t panic—just increase the heat near the end to reduce the liquid

Frequently Asked Questions

Can I use other mushrooms if I don’t find chanterelles or girolles?

Yes, though the flavor will shift. Crimini or even oyster mushrooms work in a pinch. Try mixing a few types so it still feels special. Just avoid using button mushrooms alone—they tend to lack that woodsy nuance.

Can I make this with chicken breast?

You can, but do watch the cook time closely, as breast meat dries out faster. Slicing the breast into large chunks helps keep it tender while letting the sauce infuse its flavor.

How do I know when the mushrooms are done sautéing?

When they’ve released their liquid, and it’s mostly cooked off, they’ll start to brown a little—edges go golden, and the smell deepens. That’s when they’re just right.

Can I freeze leftovers?

Technically yes, but the texture of the mushrooms might suffer. I’d recommend refrigerating and eating within 2 days for the best experience.

What wine pairs best with chicken and mushrooms?

A dry white, like a Chardonnay that isn’t too oaky or a Sauvignon Blanc. Even an unoaked Viognier works nicely. And pour a glass for yourself, too—you’ve earned it.