Believe or not, Chicken of the Woods does taste like chicken, with a lemony finish. Its texture makes it a great substitute of meat in any recipe, although using it as “replacement” doesn’t really do it justice because COW is so delicious it stands on its own.
Chef Jasen Morin (AKA J. Mo) shows us how to make an unforgettable Chicken of the Woods dish with this simple yet luxurious recipe, perfect for brunch or brinner.
Total Time: 20 minutes
Prep: 10 minutes
Cook: 10 minutes
Yield: 4 servings
Level: Medium (need to know how to poach an egg)
2 lbs of Chicken of the Woods, sliced 1/4″ thick
3 tablespoons of butter
1 clove of garlic, finely chopped
2 shallots, finely chopped
1/2 cup of chicken or vegetable stock
4 duck eggs (you can use regular chicken eggs, we won’t tell)
1 tbs of chopped flat leaf parsley
1 tbs of chopped chives
1 tbs of chopped lemon thyme
4 cups of arugula
Salt and pepper to taste
Get a pot of water simmering to poach the eggs. In a pan, saute garlic in two spoons of butter until lightly brown. Add shallots and Chicken of the Woods and saute for another 3 minutes. Add chicken or vegetable stock and let it simmer on low heat until liquid is reduced by half. Add the last spoon of butter, swirl and then add the chopped herbs. Mix well and serve immediately over arugula. Top with a poached egg and squeeze of fresh lemon juice.