Poulet Forestière

Here's a recipe for an autumnal chicken and mushroom dish that Bon Viveur rather grandly called Poulet Forestière, published by The Daily Telegraph in 1964.  I make it often.  If the cooking techniques seem slightly weird - that's Fanny Cradock and 1960s cookery for you.  I would probably flambé the chicken and mushrooms in the cognac to burn off the alcohol (rather then add it neat towards the end as in the original recipe) and also sauté the mushrooms separately (rather then cooking them with the chicken, and risking their disintegration).  

Of course, the trouble with this sort of recipe is that it could turn out a trifle bland if you use bog-standard ingredients. To counter-act this, I would suggest that you use meaty, brown field mushrooms (rather than those flavourless button mushroom things), an organic, free-range chicken; be generous on the cognac and make sure that the dish is properly seasoned with a quality sea-salt and lots of chunky black pepper.

Cut up a decent free range chicken, and dredge the pieces in flour, seasoned with sea salt and pepper.  Sauté the pieces in unsalted butter (making sure you don't crowd the pan- otherwise the chicken will boil, rather than fry), sauté some nice field mushrooms, and then simmer both the chicken pieces and the mushrooms in a casserole dish with chicken stock and white wine in a medium oven for about three quarters of an hour.

Arrange the chicken and mushroom in a serving dish, and strain off the cooking liquor into a small pan. Thicken it up with a beurre manié (that just means a flour and butter roux), a tablespoon of cognac, and a teacup of cream.  Reduce slightly until thick, check the seasoning and then pour the sauce back over the chicken and mushrooms.