James Martin​ Chicken Forestière

James Martin Chicken Forestière is a celebration of earthy, rustic French flavors. “Forestière” simply means “of the forest,” and James’s interpretation stays true to this by loading the dish with a mountain of wild mushrooms. It is a one-pan wonder that combines succulent, pan-seared chicken with smoky pancetta, all brought together in a luxurious brandy and cream sauce. By cooking the chicken skin-side down first, James creates a crispy exterior that provides a stunning textural contrast to the velvety, rich sauce.

Try More Recipes:

• James Martin Lemon Chicken​
• James Martin Spatchcock Chicken
• James Martin Sriracha Chicken Wings

Why You Will Love This Chicken Forestière Recipe:

• One-Pan Wonder: It delivers restaurant-quality complexity with minimal washing up, as everything is built in the same skillet.
• Rich & Creamy: The combination of double cream, butter, and rendered pancetta fat creates a sauce that is incredibly indulgent.
• Texture Contrast: The crispy chicken skin against the soft mushrooms and smooth sauce is a delight to eat.
• Seasonal Feel: It uses autumnal ingredients like thyme and mushrooms to create a cozy, warming dish perfect for cooler evenings.

James Martin Chicken Forestière Ingredients

• 4 Chicken Breasts
• 100g Pancetta
• 250g Mixed Mushrooms
• 2 Shallots
• 2 Garlic Cloves: Crushed.
• 1 tbsp Fresh Thyme
• 50g Unsalted Butter
• 100ml Brandy or Cognac
• 200ml Chicken Stock: High quality.
• 200ml Double Cream: For the finish.
• 1 tbsp Dijon Mustard
• Fresh Parsley: Chopped, for garnish.

How To Make James Martin Chicken Forestière

1. Sear the Chicken: Season the chicken breasts generously with salt and pepper. Heat a splash of oil in a large frying pan over medium-high heat. Place the chicken skin-side down and fry for 5–6 minutes until the skin is deep golden and crispy. Flip and cook for 2 minutes on the other side. Remove from the pan and set aside (it will finish cooking later).
2. Render the Fat: In the same pan, add the diced pancetta. Fry until crispy and the fat has rendered out.
3. Sauté the Veg: Add the butter to the bacon fat. When foaming, add the mushrooms. Fry over high heat so they brown rather than stew. Stir in the shallots, garlic, and thyme, cooking for another 2 minutes.
4. Deglaze: Pour in the brandy. Allow it to bubble vigorously and reduce by half to cook off the harsh alcohol taste.
5. Build the Sauce: Stir in the chicken stock and Dijon mustard. Bring to a boil. Return the chicken breasts to the pan, skin-side up.
6. Simmer: Reduce heat and simmer for 8–10 minutes until the chicken is cooked through and the liquid has reduced slightly.
7. Finish: Stir in the double cream around the chicken. Simmer for a final 2–3 minutes until the sauce coats the back of a spoon.
8. Serve: Sprinkle with fresh parsley and serve immediately.

Recipe Tips

• Mushroom Care: Don’t wash mushrooms with water; they act like sponges. Wipe them clean with a damp cloth so they fry properly instead of steaming.
• Don’t Crowd the Pan: If your pan is too small, the mushrooms will release water and boil. Cook them in batches if necessary to get that nutty, golden color.
• The Brandy: If you don’t have brandy, dry white wine or even Madeira works well, though brandy gives the classic “Forestière” depth.
• Skin Crispness: When returning the chicken to the sauce, try to keep the crispy skin sitting above the liquid line so it stays crunchy.

What To Serve With James Martin Chicken Forestière?

This Chicken Forestière is rich and saucy, so it needs a vehicle to soak it all up. Creamy mashed potatoes are the classic choice, but James Martin’s Roast Potatoes work equally well. For greens, steamed French beans or wilted spinach provide a fresh, light contrast to the heavy cream sauce. A chunk of crusty baguette is also essential for cleaning the plate.

How To Store Leftovers Chicken Forestière?

• Fridge: Store in an airtight container for up to 2 days. Note that the sauce will thicken into a solid mass when cold due to the fats.
• Freezer: You can freeze it for up to 1 month, but cream sauces can split when thawed. Defrost slowly in the fridge.

How To Reheat Leftovers Chicken Forestière?

• Stovetop (Recommended): Place in a saucepan with a splash of water or stock to loosen the sauce. Heat gently over low heat. Do not boil vigorously, or the chicken will toughen and the cream may curdle.
• Microwave: Heat in 1-minute intervals, stirring the sauce gently in between

FAQs

More Recipes:

• James Martin Southern Fried Chicken
• James Martin’s Slow Cooker Chicken Chasseur
• James Martin Spatchcock Chicken

Chicken Forestière Nutrition Facts (Per serving)

• Calories: ~540 kcal
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 165mg
• Sodium: 680mg
• Total Carbohydrate: 8g
• Protein: 36g

James Martin​ Chicken Forestière

Recipe by Ella ThompsonCourse: Main, Lunch, DinnerCuisine: French, BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

James Martin Chicken Forestière is a rustic French classic. Pan-seared skin-on chicken breasts are nestled in a rich, creamy sauce packed with wild mushrooms, smoky pancetta, and a hit of brandy. It’s a comforting one-pan dish perfect for autumn evenings.

Ingredients

• 4 Chicken Breasts

• 100g Pancetta

• 250g Mixed Mushrooms

• 2 Shallots

• 2 Garlic Cloves: Crushed.

• 1 tbsp Fresh Thyme

• 50g Unsalted Butter

• 100ml Brandy or Cognac

• 200ml Chicken Stock: High quality.

• 200ml Double Cream: For the finish.

• 1 tbsp Dijon Mustard

• Fresh Parsley: Chopped, for garnish.

Directions

• Sear the Chicken: Season the chicken breasts generously with salt and pepper. Heat a splash of oil in a large frying pan over medium-high heat. Place the chicken skin-side down and fry for 5–6 minutes until the skin is deep golden and crispy. Flip and cook for 2 minutes on the other side. Remove from the pan and set aside (it will finish cooking later).
• Render the Fat: In the same pan, add the diced pancetta. Fry until crispy and the fat has rendered out.
• Sauté the Veg: Add the butter to the bacon fat. When foaming, add the mushrooms. Fry over high heat so they brown rather than stew. Stir in the shallots, garlic, and thyme, cooking for another 2 minutes.
• Deglaze: Pour in the brandy. Allow it to bubble vigorously and reduce by half to cook off the harsh alcohol taste.
• Build the Sauce: Stir in the chicken stock and Dijon mustard. Bring to a boil. Return the chicken breasts to the pan, skin-side up.
• Simmer: Reduce heat and simmer for 8–10 minutes until the chicken is cooked through and the liquid has reduced slightly.
• Finish: Stir in the double cream around the chicken. Simmer for a final 2–3 minutes until the sauce coats the back of a spoon.
• Serve: Sprinkle with fresh parsley and serve immediately.

Notes

• Mushroom Care: Don’t wash mushrooms with water; they act like sponges. Wipe them clean with a damp cloth so they fry properly instead of steaming.
  Don’t Crowd the Pan: If your pan is too small, the mushrooms will release water and boil. Cook them in batches if necessary to get that nutty, golden color.
  The Brandy: If you don’t have brandy, dry white wine or even Madeira works well, though brandy gives the classic “Forestière” depth.
  Skin Crispness: When returning the chicken to the sauce, try to keep the crispy skin sitting above the liquid line so it stays crunchy.