Chicken With Morel Cream Sauce
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 3/4 ounce dried morel
- 3 lbs chicken, cut up
- 1 1/2 tablespoons butter
- salt & pepper
- 10 ounces dry sherry
- 1 cup heavy cream
- 6 ounces fresh mushrooms (preferably morels)
- fresh parsley, chopped
Recipe
- 1 rinse dry morels & place in small bowl.
- 2 pour 1/2 cup boiling water over top& soak for 1/2 hour.
- 3 cut the chicken into 8 pieces (2 legs, 2 thighs, 4 half brests); reserve wings & backs for making stock or soup.
- 4 melt butter in heavy frying pan over medium heat.
- 5 add chicken pieces & cook until golden on each side (about 5- 8 minutes).
- 6 remove to plate, season to taste & keep warm.
- 7 discard fat in pan, then add sherry & scrape the bottom of the pan to deglaze.
- 8 boil until the sherry is reduced by half.
- 9 drain the liquid from the soaking mushrooms through a fine sieve (to remove any grit) into the frying pan.
- 10 add the cream & bring to a boil; simmer for 3 minutes.
- 11 cut the soaked morels into halves or quarters (depending on their size) and add to pan.
- 12 return chicken to pan & cook for another 10 minutes, uncovered.
- 13 clean the fresh mushrooms, add to the pan, cover & cook for another 10 minutes or until chicken is cooked through.
- 14 garnish with parsley.
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