By Chef Ella Freyinger

September 2021

Single Serving

This is a truly decadent, one-pot dinner that has a romantic feel and can also feed a table of hungry friends. It is earthy and hearty and reminds me of my many summers spent in Italy. You can make the mushrooms a few days or even a week before so they are ready to go!


  • 1 whole chicken, broken down into its parts (breast in half, thigh, leg, wings)
  • 2 tbsp unsalted butter
  • 4 tbsp olive oil
  • 2 shallots, peeled and cut in quarters
  • 10 cloves garlic, peeled
  • 2 sprigs thyme
  • 2 lemons, cut in half
  • 2 ½ cups whole milk
  • 4 pieces oyster mushrooms, broken into chunks
  • 1 shallot, thinly sliced
  • 1 sprig thyme
  • ¼ cup olive oil, divided
  • ¼ cup apple cider vinegar
  • 2 tsp kosher salt


  • Season the chicken liberally with kosher salt. Preheat oven to 375°F.
  • Place a large Dutch oven over medium-high heat. Add butter and olive oil and wait until the butter begins to foam before adding the chicken. Cook the chicken until deeply golden brown on all sides, about 3 minutes per side. Remove the chicken and set aside.
  • Place the lemon (cut side down), shallot and garlic into the pan and cook for 2-3 minutes or until lightly golden brown. Add chicken back into the pan, adding the sprigs of thyme as well.
  • Add the milk and place the dish into the oven. Bake for about 45 minutes, basting the chicken every 10 minutes or so. When done, the chicken will be tender and the sauce will have reduced to a creamy “ricotta”. Remove the lemons and thyme sprig.
  • Place a skillet over medium-high heat. Add 2 tbsp olive oil and mushrooms. Cook, stirring frequently, until the mushrooms have begun to brown. Add the shallot, thyme and salt. Cook for another 2 minutes. Remove the pan from the stove and stand to the side as you pour in the vinegar. Add the remaining olive oil and stir to combine.
  • Transfer to a bowl and set aside at room temperature for at least 1 hour. When ready to assemble, strain the mushrooms.
  • I like to keep this dish rustic and simply add the marinated mushrooms into the pot with the chicken, garnish with herbs and serve alongside thick slices of toasted bread rubbed with garlic and doused with olive oil.
  • Enjoy