Photo by Me! Although hopefully someone somewhere is able to think of a better way to photograph this.
Provenance of DishLeccinum have a rich and fruity flavor, but spoil quickly and must be cooked the same day they are picked. This dish has a lot of similarities to coq au vin, but it is stripped down to allow the Leccinum mushroom to shine. It is relatively simple and requires few special ingredients outside of the mushroom.
8 chicken thighs
3 cups red wine, such as burgundy (or 1 bottle)
5 large sprigs thyme
2 cups diced spanish onion (1 large onion)
1 cup carrot, chopped into large chunks (3 carrots)
4 cups young/firm leccinum (or other young/firm bolete, if available), chopped into large chunks, picked and cleaned same day (about 4 mushrooms)
2 tablespoons minced garlic (5 cloves garlic)
2 cups chicken broth
2 tablespoons cold butter
Salt, to taste
Pepper, to taste
Marinate chicken thighs in red wine, salt, and pepper, 2-10 hours. Save marinade, pat dry and sautee in a deep pan in olive oil on med-high heat until browned on both sides. Set aside. Recoat bottom of pan with olive oil. Add the thyme sprigs and fry on med heat until brown, then remove the sprigs and set aside. Add onion and carrots, cook until onions translucent, about 4 min. Add mushrooms and cook 2 min. Add garlic and cook 1 min. When all vegetables browned, add red wine marinade and cook until reduced by half or alcohol smell disappears. Add chicken broth and bring to simmer. Add chicken and fried thyme sticks back to pan and cover lid, simmer 30 min. When cooking time complete, salt and pepper to taste, then stir in butter and remove from heat.