Mutton Blade Chop with Candied Chestnuts and Chanterelle Cream

Make the candied chestnuts: In a small saucepan, combine 1 3/4 cups of the chicken stock, sugar, and 2 teaspoons salt and bring to a boil over high heat. Add chestnuts and 1 bunch of thyme and simmer, swirling pot occasionally, until chestnuts are tender, about 15 minutes. Transfer to a small bowl to let chestnuts cool in their liquid. (Chestnuts can be made several days in advance.)

Preheat oven to 425°F.

Return sauté pan to medium heat. Add garlic and sear scalped ends until golden brown, 1 to 2 minutes. Transfer garlic to nest with mutton. (Set sauté pan aside without washing it.) Add 1 cup of the Champagne to the cocotte, cover, and transfer to oven. Roast to medium-rare (a thermometer inserted in the center should read 120°F), 12 to 15 minutes. Remove cocotte from oven and let meat rest with the lid on.

Add remaining 1/4 cup of Champagne to pan off heat and use a spatula to scrape up browned bits from the bottom of pan. Return pan to medium-high heat and cook until liquid is reduced by half, 1 to 2 minutes. Add remaining 1/2 cup of stock and cook until reduced by half, about 3 minutes, then stir in cream and candied chestnuts (drained of their liquid before adding). Simmer until sauce thickens and coats the back of a spoon, 3 to 5 minutes.