Clay-Pot Chicken with Chanterelles

By Shaylie

Though this sumptuous stew is traditionally braised in a clay pot, we found a Dutch oven works very well.

Ingredients

• FOR THE DIPPING SAUCE:
• 1/4 cup soy sauce
• 1 tbsp. finely chopped cilantro
• 2 tsp. toasted sesame oil
• 2 tsp. minced ginger
• 1/4 tsp. ground black pepper
• FOR THE CHICKEN:
• 8 oz. chanterelle mushrooms, halved
• 4 oz. country ham, cut into 1/4″ matchsticks
• 1/2 cup chicken stock
• 1 tbsp. dry sherry
• 2 tsp. sugar
• 6 cloves garlic, minced
• 4 scallions, cut into 2″ pieces
• 2 whole chicken legs, separated
• 1 serrano chile, stemmed and halved lengthwise
• 1 1″ piece ginger, thinly sliced
• 1 dried chile de árbol, stemmed and crushed
• Cooked rice, for serving

Details

Servings 2

Preparation

Step 1

1. Make the dipping sauce: In a small bowl, whisk together soy sauce, cilantro, sesame oil, ginger, and pepper; set sauce aside.

2. Place chanterelles, ham, stock, sherry, sugar, garlic, scallions, chicken, serrano, ginger, and chile de árbol in a 4-qt. Dutch oven, and then bring to a boil over medium heat; reduce heat to medium-low, and cook, covered and stirring occasionally, until chicken is tender, about 45 minutes. Serve stew with rice and dipping sauce.