For 4 people.
Rehydrate 40 g of chanterelles.
In a casserole dish, brown the pieces of poultry (one chicken for 4 people).
Add two white onions cut in four.
Season with salt and pepper. Moisten with the filtered water from the mushroom rehydration. Reduce over low heat.
Fry the chanterelles in butter. Add them to the casserole. Cream (100 ml).
Adjust seasoning. Serve.
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Chanterelles
Dried whole chanterelles
The chanterelle has a thick flesh that remains crunchy and tasty after cooking. It can be distinguished by the grooves under its yellowish, funnel-shaped cap.
The whole chanterelle flavors your dishes, sauces and meat accompaniments.