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Chicken With Morels

Cuisine: Irish
Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Free-range chicken - (abt 3 1/2 lbs)
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlUnsalted butter
1 1/2 cups 355mlChardonnay 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 56gDried morels
  (or 4 ounces trimmed fresh morels)
2/3 cup 157mlHomemade chicken stock - (to 1 cup)
1 cup 237mlHeavy cream
  Fresh flat-leaf parsley sprigs - for garnish

Recipe Instructions

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.

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 -


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