Stewed Chicken With Creamy Morel Sauce

1. 1

   Cut the chicken into pieces.

2. 2

   Season the pieces with salt and pepper and then roll them in flour.

3. 3

   In a stew pot, heat the olive oil with 1 tablespoon of butter.

4. 4

   Add the chicken and brown. Lower heat and simmer until the chicken is fully cooked.

5. 5

   Wash and drain the mushrooms.

6. 6

   Cut 3/4 of the mushrooms into small pieces.

7. 7

   Mince the shallots.

8. 8

   In another stew pot, add 2 tablespoons of butter.

9. 9

   Once melted, add the shallots first, then the chopped morels.

10. 10

    Mix well and let cook for a few minutes.

11. 11

    Pour in the white wine and let it reduce.

12. 12

    Add the whipping cream, and mix then blend the sauce.

13. 13

    Strain the sauce.

14. 14

    Simmer on low heat, add the whole morels and cook for a few minutes.

15. 15

    Mix the leftovers from straining the sauce with mashed potatoes. Serve with the chicken.

* Per serving · 4 servings · Values may vary.