Chicken With Morel Cream Sauce

1. 1

   Rinse dry morels & place in small bowl.

2. 2

   Pour 1/2 cup boiling water over top& soak for 1/2 hour.

3. 3

   Cut the chicken into 8 pieces (2 legs, 2 thighs, 4 half brests); reserve wings & backs for making stock or soup.

4. 4

   Melt butter in heavy frying pan over medium heat.

5. 5

   Add chicken pieces & cook until golden on each side (about 5- 8 minutes).

6. 6

   Remove to plate, season to taste & keep warm.

7. 7

   Discard fat in pan, then add sherry & scrape the bottom of the pan to deglaze.

8. 8

   Boil until the sherry is reduced by half.

9. 9

   Drain the liquid from the soaking mushrooms through a fine sieve (to remove any grit) into the frying pan.

10. 10

    Add the cream & bring to a boil; simmer for 3 minutes.

11. 11

    Cut the soaked morels into halves or quarters (depending on their size) and add to pan.

12. 12

    Return chicken to pan & cook for another 10 minutes, uncovered.

13. 13

    Clean the fresh mushrooms, add to the pan, cover & cook for another 10 minutes or until chicken is cooked through.

14. 14

    Garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.