Crispy Chicken with a Creamy Irish Whiskey and Chanterelle Mushroom Sauce

Last weekend was relaxing and funny because while I had some great down time, Saturday evening my friend had a 90's party and people were very animated.  I also managed to watch many of the last Blazer games which has been fun but frustrating because we are now on a 6 game losing streak but the hard part is we are barely losing most of these games.  We have a very new team and it is obvious that the players are still really learning how to play with each other, not to mention we have been playing some really good teams on this road trip.  My last blog post that I wrote on Friday was right before everything was coming out about what was happening in Paris and it just breaks my heart when things like this happen in our world.  I feel like it especially hit close to home since we were just there a little over a month ago and I had just finished reminiscing about Paris in my blog posts.  I can't imagine the horror and pain of being in a situation like that... So Friday evening after work I went and hung out with my parents for a little bit talking about the events of the day and sitting in front of their fireplace.  They then gave me a bag of fresh picked chanterelles and I was on my way (so generous of them).  I proceeded to cook and work through such a heartbreaking day and I adapted this delicious recipe that The Splendid Table featured.  Everyone seemed to really enjoy this dish, and it was just what we needed for such a somber night.

Serves 4

The Ingredients
2 tablespoons olive oil
1 1/2 tablespoons butter
3 garlic cloves, peeled and left whole
8 chicken drumsticks or thighs, skin on
Sea salt and freshly ground black pepper
Apple cider vinegar braised kale, to serve with

For the sauce:
3 1/2 tablespoons butter
2 shallots, peeled and finely chopped
10 1/2 ounces chanterelle mushrooms
1/3 cup plus 1 tablespoon Irish Whiskey
1 1/4 cups half and half
1 tablespoon finely chopped tarragon


The Process
1. Preheat the oven to 350°F.

2. Place an ovenproof skillet or grill pan over medium heat and add the olive oil and butter. Once they have warmed and the butter has melted, add the garlic cloves and place the chicken, skin side down, in the pan. Season with salt and black pepper.

3. Cook until the skin is crisp, 2 minutes, then turn over and cook on the other side for 2 minutes. Transfer the pan to the oven and cook for 20 minutes. The whole garlic cloves will add a very slight flavor to the chicken.

4. While the chicken is cooking, make the sauce: In a saucepan over medium heat, melt the butter, then add the shallots and chanterelle mushrooms and cook for 3 minutes, stirring continuously. Pour in the whiskey and turn up the heat. Let simmer until the whiskey has reduced by half.

5. Stir in the half and half and tarragon. Season with salt and black pepper, reduce the heat to low, and cook for another 5 minutes.

6. Serve the dish in four warm bowls. Divide your chosen braised kale between the bowls. Arrange the crispy chicken on top and spoon over the Irish whiskey and chanterelle mushroom sauce.