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Chicken with Morels
Preparation 30 minutes
Cooking 75 minutes
Serves 4
» 1 1/2 cups (375 mL) chicken broth
» 2 1/2 oz (15 g) packages dried morel
mushrooms
» 1/2 oz (15 g) package dried chanterelle
mushrooms
» 2 tsp (10 mL) cornstarch
» 2 tbsp (30 mL) water
» 1 chicken (4 lb/1.8 kg), cut in 8 pieces,
skin removed
» 2 tbsp (30 mL) butter
» 1 onion, chopped
» 2 cloves garlic, chopped
» 1/4 cup (60 mL) whisky
» 1/2 cup (125 mL) heavy cream (35%)
» 2 tsp (10 mL) Dijon mustard
» Salt and pepper
1 In a small saucepan, bring the broth to a boil. Remove from the heat and add the morels and chanterelles. Let rehydrate for about 30 minutes. Set aside.
2 In a bowl, dissolve the cornstarch in the water. Add the broth and mushroom mixture. Set aside.
3 In a large skillet or Dutch oven, brown the chicken in the butter. Season with salt and pepper. Add the onion and garlic and continue cooking for about 2 minutes. Deglaze with the whisky. Add the broth and mushroom mixture, cream and mustard. Bring to a boil while stirring. Cover, reduce the heat and simmer gently for about 45 minutes. Turn the chicken pieces and continue cooking uncovered until the chicken is done, about 15 minutes.
4 Serve with green beans and Perogies. Back |
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