Ingredients

Meat
Chicken leg quarters

Vegetables
200 grams chanterelle mushrooms
1 yellow onion, diced
1 clove of garlic, minced
4 shallots, sliced
1 lemon

Herbs
1 bay leaf
2 sprigs thyme
1-1/2 teaspoons fresh sage, finely minced
1 tablespoon fresh parsley, chopped

Other
olive oil
freshly ground pepper
2 tablespoons heavy cream
butter
handful of parmesan
Kosher salt
¼ cup white wine
2 cups chicken broth
1/3 cup sherry
1 small rustic loaf of bread, to serve
10 ounces linguine fini tagliatelle (or similar flat pasta, like fettuccine)
8 oz Short shaped pasta such as gemilli, fusilli or penne
3 tablespoons Flour

Let’s Cook!
1) Prep all of your ingredients. Mince garlic, thinly slice onlions, clean herbs, mince parsley and grate parmesean. Rehydrate mushrooms if necessary.
2) Season chicken with salt and pepper and let it come to room temperature. This will take about 20-30 minutes.
3) Heat pan on medium to high temperature. Add in salted butter and olive oil. Once hot place chicken in skin side down.
4) you do not want to cook the chicken all the way through just brown it. Once browned remove from pan.
5) Add in garlic, minced shallot and sliced onion.

Links:
http://ayearatthetable.com/2013/10/chanterelle-mushroom-and-chicken-pasta-2/
http://www.sheknows.com/food-and-recipes/articles/980381/tagliatelle-with-chanterelle-mushrooms-recipe
http://www.jamieoliver.com/recipes/vegetables-recipes/creamy-mushrooms

Long distance locavore: Linguine with foraged chanterelles from Seattle, cooked in Chicago

http://www.hungrycravings.com/2010/12/last-chance-for-chanterelles.html
http://annesfood.blogspot.ca/2005/08/delicius-chanterelle-risotto.html

Chanterelle Mushroom Pasta