Ingredients for 4 servings

• 4 chicken thighs
• 200 g chanterelles
• 200 g mixed wild mushrooms
• 1 shallot
• 2 cloves of garlic
• 5 thin slices of Rågbröd (black bread)
• 60 g of Västerbotten (or other hard cheese)
• 100 ml extra virgin olive oil
• 4 yellow onions
• 4 tablespoons cream
• 50 g of curly parsley
• Vinegar
• Olive oil
• Salt
• Pepper

Fry the chicken thighs skin side down in the olive oil and finish cooking in the oven at 140 °C for five to ten minutes. Remove the meat and cut it into small pieces.

Cut the onions into thin slices and brown in a frying pan in the oil. Blend with the cream to obtain a very smooth sauce.

Cut the wild mushrooms into thin slices and marinate in olive oil, salt, pepper and parsley.

Cut the cheese into thin slices. Toast the slices of bread in the oven until crispy then break them into several pieces.

Make a slightly acidic vinaigrette with the oil and vinegar.

Fry the chanterelles with the shallot and garlic.

Spread some the marinated mushrooms on each plate and coat with the onion sauce. Add the chanterelles and then the chicken, cheese and bread. Finish by drizzling with the vinaigrette and sprinkling with a few fresh herbs if available.