Chicken Casserole with Chanterelles and Goat Cheese

Ingredients

• 2 tbsp lard or ghee
• 1 kg skinless boneless chicken breasts
• 1 medium onion (finely chopped)
• 1 garlic clove (minced)
• 1/2 tsp Himalayan or fine sea salt
• 1/2 tsp freshly cracked black pepper
• 1 sprig fresh rosemary (finely chopped)
• 1 lb chanterelles (coarsely chopped)
• 1/4 cup white wine vinegar
• 1-1/2 cup light chicken stock
• 75 g soft goat cheese
• 1 tbsp tapioca starch
• 2 tbsp water
• 1/4 cup dried apricots (chopped (about 10))
• 2-3 tbsp pistachios (chopped)

Instructions

1. 1

   Season the chicken breasts with a little bit of salt and pepper.

2. 2

   Melt some cooking fat in a heavy skillet (cast iron preferred) set over medium high heat. When the fat is nice and hot, add the chicken breasts and cook until a nice golden crust forms on each side and the meat is cooked through, about 5-7 minutes per side.

3. 3

   Remove chicken to a plate and add chanterelles to the skillet. Cook until slightly softened, about 2-3 minutes. Add to the plate with the reserved chicken.

4. 4

   Add onion, garlic, salt, pepper and rosemary to the skillet (and more fat if necessary) and cook until fragrant and the onion is translucent, about 4-5 minutes. Add white wine vinegar and chicken stock and bring to a simmer. Meanwhile, mix the tapioca starch and water together to form a slurry. Add that to the simmering stock and whisk until slightly thickened, about 30 seconds. Add goat cheese and stir until completely melted.

5. 5

   Tear or cut the chicken into bite size pieces and return to the skillet, along with the chanterelles, dried apricots and chopped pistachio. Stir to combine and serve.