Chicken Forestière
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF6Ez57X5iVHHdrWQ9EFq2DZ0m9pg0hYuSlVg42jcR4cFExT8hoKcEF82Z8TxOZGT0oEYeaf9aNupwr0dV84RNdcBbtz6Qq_olVdA0PbIcBZSKBVhzJzpmNFvPCqje9XouR8tyari0-Ko/s640/IMGP1120.jpg)
Oh, people, this dish is just a fancy way to say "Chicken with Mushrooms" (and cream). Forestière means "of the forest" or "in the forest manner." Or in a more vernacular manner, "This has got mushrooms in it." And there is no one I would rather trust with chicken and mushrooms than food writer and journalist Diana Henry . From her traditional English pea soup to a Japanese-inspired chicken and her warm duck salad , Henry has been a hit on this here blog. In part because of her commitment to a wide range of flavors and the other part because of her gentle peroration on the foods she loves, I just cannot get enough of her work. Lucky for me, she has a plethora of cookbooks. This recipe comes from her cookbook, A Bird in Hand , a book entirely devoted to the bird. Because we eat so much chicken ( according to this website , the US meat and poultry industry processed 38.4 billion pounds of chicken in 2015),