Chicken Chanterelle Paprikash

Name: Chicken Chanterelle Paprikash
Yield: 4 Servings
Cuisine: American
Ingredients: 1 cup diced red bell peppers, plus 4 teaspoons minced red pepper, for garnish; 1½ pounds skinned and boned chicken thighs and breast; 1 cup diced onion; 1 cup diced red bell peppers, plus 4 teaspoons minced red pepper, for garnish; 1 tablespoon sliced garlic; 2½ tablespoons olive oil, divided; 1½ pounds skinned and boned chicken thighs and breast; 1½ pounds skinned and boned chicken thighs and breast; ¼ cup white wine, and up to ¼ cup more, if necessary; 1½ cups chicken stock, and up to ½ cup more, if necessary; 2 cups sour cream; 10 ounces chanterelles (fresh or frozen); 10 ounces chanterelles (fresh or frozen); 3 tablespoons paprika (smoked, sweet, hot, or a combination), divided; 10 ounces chanterelles (fresh or frozen); ¼ teaspoon marjoram; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2½ tablespoons unsalted butter, divided; ½ cup flour

Preparation info

4
Servings

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

The New York Mycological Society grew out of a mushroom class at the New School taught by the avant-garde composer John Cage. One of the students, Laurette Reisman, suggested the group go on a mushrooming trip in Vermont, and so the first chanterelle weekend occurred in the summer of 1962. The society has visited Vermont every summer since. We typically come away from the weekend with a bag or two of chanterelles, which gave rise to this recipe. I was John Cage’s music engraver when he died

Ingredients

Americas
United States
Vermont
Summer
New York

Ingredients

Method