Chicken With Morels Recipe - Cooking Index
Chicken With Morels Recipe - Cooking Index
| 1 | Free-range chicken - (abt 3 1/2 lbs) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Unsalted butter |
| 1 1/2 cups | 355ml | Chardonnay or Meursault |
| 6 | Garlic cloves - unpeeled | |
| 1 | Bouquet garni (with a few parsley stems, | |
| A fresh thyme sprig, fresh taragon sprig, | ||
| And a scrap of bay leaf) | ||
| 2 oz | 56g | Dried morels |
| (or 4 ounces trimmed fresh morels) | ||
| 2/3 cup | 157ml | Homemade chicken stock - (to 1 cup) |
| 1 cup | 237ml | Heavy cream |
| Fresh flat-leaf parsley sprigs - for garnish |
Preheat oven to 350 degrees.
Season the cavity and breast of the chicken with salt and pepper. Smear the butter over the breast and legs. Put into a flameproof casserole with the wine, unpeeled garlic, and bouquet garni. Bring to a boil on top of the stove, then cover and transfer to the preheated oven to cook for 1 1/4 to 1 1/2 hours, depending on the size of the chicken. If the morels are dried, cover with boiling chicken stock and let soak for 1 hour.
As soon as the chicken is cooked (the internal temperature should be at least 170 degrees), transfer to a carving dish and keep warm. Skim the fat from the pan juices with a metal spoon, and remove the garlic and bouquet garni. Add the cream, bring to a boil, and thicken by reduction, or better still, whisk in just a little roux. If the morels are fresh, wash them carefully to remove all traces of grit or soil. Melt a little butter in a hot pan, and toss the morels gently for 2 to 3 minutes. Season with salt and pepper. Add the morels and their soaking liquid, if using dried ones, to the sauce. Simmer gently for 5 minutes.
Meanwhile, carve the chicken and arrange on a serving dish. Taste the sauce and season in necessary. Spoon the sauce over the chicken and divide the morels equally among each helping. Garnish simply with a little flat leaf parsley and serve immediately.
This recipe yields 4 to 6 servings.
Source:
COOKING LIVE with Sara Moulton - Recipes courtesy of Darina Allen, Ballymaloe Seasons - From the TV FOOD NETWORK - (Show # CL-9087 broadcast 03-17-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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