Kvindevin

Blog om vin for kvinder (& andre mennesker)

Kylling med kantareller

Opskrifter
Signe Wulff

Det er sæson for svampe, og lige nu er der kantareller overalt. Hvis ikke du har held til at samle dem i naturen, kan du finde dem i Irma. De skal være tørre og fine og ikke for beskidte. Hvis de er våde, skal du ikke købe dem. Rens dem med en lille urtekniv eller en børste og steg dem hele – det ser så flot ud! Her bliver de serveret med en kylling i en lækker flødesauce. Comfort food af den vanedannende slags!

Ingredienser – 4  personer

1 god øko-kylling

1 kæmpe håndfuld krydderurter (persille, timian, salvie, løvstikke)

Salt & peber

Smør

½ l fond (jeg foretrækker kalve-, men hvis du har en god, hjemmelavet hønsefond, så brug den)

1-2 dl hvidvin

1,5 dl fløde

Kantareller (så mange du finder eller din pengepung tillader dig at købe), rensede

Evt. sovsejævning

Skallen fra 1 øko-citron

Persille, hakket

Fremgangsmåde

Start med at krydre kyllingen indvendig og udvendig med salt og peber, og stop så alle de friske krydderurter ind i den. Sæt en stor støbejernsgryde på blusset, smelt smørret, og brun kyllingen godt på alle sider. Kom fond og vin ved, og giv det et hurtigt opkog. Skru derefter ned, læg låg på og lad kyllingen simre en times tid, til den er gennemstegt og rigtig dejlig mør. Tilsæt fløden tilsidst, og lad saucen koge igennem et par minutter. Du kan eventuelt også jævne saucen lidt, hvis du synes, den er for sjasket. Brug en færdig sovsejævner eller shake din egen af hvedemel og vand. Høld jævningen i under omrøring ved høj varme. Brug lidt ad gangen, så du kan holde øje med, hvornår saucen har den ønskede tykkelse. Smag til med salt og peber.

Varm en god pande op, mens kyllingen får sit sidste kvarter i gryden. Smelt et par skefulde smør i panden, og kom kantarellerne ned i. Lad dem stege i ca. 10 minutter. Krydr dem med salt og peber.

Servering

Drys kantarellerne ud over kyllingen, og sæt gryden på bordet. Servér i dybe tallerkner med pasta, perlespelt, ris eller brød eller andet, der kan suge den formidable sauce – og husk at give et flot drys persille blandet med citronskal ud over.

Vinen til

Ingen tvivl i mit sind: jeg skal have et glas lækker, indsmigrende glas hvidvin eller rosé til. Eller Champagne …

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