CHICKEN OF THE WOODS PRICE RECIPES

Steps:

• Season the thighs with salt and pepper on both sides and preheat a large cast-iron skillet over medium-high heat
• Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Place the dried mushrooms in small pot, cover with a couple cups of stock and warm to plump them and flavor the broth
• Add 2 tablespoons olive oil, 2 turns of the pan, to skillet and brown the chicken on both sides, 8 minutes or so, then remove to platter
• Add more oil and all the fresh mushrooms and bay leaves, then add the juniper, cloves and rosemary
• Once the mushrooms are brown, add the shallots and garlic, season with salt and pepper and stir for a minute
• Add the olives and deglaze the pan with brandy
• Add the red wine, porcini mushrooms and porcini stock and passata and let simmer gently
• Slide the chicken back into the sauce right before serving
• For the polenta, bring the remaining stock to boil with a couple cups of water
• Add polenta, reduce to low and simmer, stirring, for 30 to 35 minutes, adding up to 6 cups water as needed
• Season with salt and add butter to finish
• Stir in half to two-thirds of the fontina, then transfer to serving bowl and dot the top with remaining cheese
• Remove bay leaves and serve the chicken from the skillet and the polenta from serving dish
• To plate, use shallow bowls and use the polenta to make a nest for the chicken

Steps:

• Place the almond flakes in a large saucepan and toast gently over a medium heat. Transfer the nuts to a bowl and set aside.
• Heat the oil in the same saucepan. 
• When it starts to sizzle, add the ground almonds and sugar. 
• Pour in the curry base sauce and sultanas. Let it reach a slow simmering point and cook for 5 minutes. 
• Add the creamed coconut and stir until it’s melted into the sauce. 
• Add the chicken and let it simmer for another 15 minutes or until the chicken is cooked. 
• Pour in the single cream and add the garam masala. 
• Season to taste, sprinkle with the flaked almonds and serve immediately with your favourite Indian accompaniments, such as naan and paratha. Enjoy!