BY KAREN BOSSICK

It seems like it takes longer to say the name than it does to make the dish. But Chicken au Jus with Sauteed Mushrooms in Cream is an easy, yet elegant, dinner to make at home during the coronavirus when we can’t enjoy our favorite meals seated in our favorite restaurants.

Chef Laurent Loubot, the chef at Michel’s Christiania, joined Eye on Sun Valley’s Marie Gallo recently to show her—and us—how to make this wonderfully rich dish.

Watch his demonstration, coupled with the banter between a Burgundy, France, native and a Belgian native in today’s Eye on Sun Valley video:

Chicken au jus with Sauteed Mushrooms in Cream, or

Poulet au jus, champignons a Pa crème

½ cup cream

1 cup wine

1 cup chicken stock

Chicken

Salt and pepper

4 tablespoons butter

1 pound mushrooms

Sprig thyme

Sizzle 2 tablespoons of butter in a pan. Add chicken (can use legs and thighs or boneless chicken breast if you prefer). Sprinkle salt and pepper on top.

Break fresh thyme into the pan. Allow the chicken to sizzle until it’s turned golden. Add chicken stock. Put pan in oven and bake for 20 minutes at 400 degrees.

Turn stove burner to high and coat new skillet with remainder of butter. Add sliced mushrooms and cook just long enough to sear them. Sprinkle salt and pepper on Add half cup of white wine.

Remove chicken from the oven and remove chicken from pan. Add remaining wine to the chicken stock.  Add cream. Stir on stove, taking care not to burn the cream. Return chicken to the pan, coating it with the cream mixture. Add mushrooms. Season to taste.

Serve with mashed potatoes, rice or pasta, if you like.