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Chicken with Morel Cream Sauce

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“Morels are rather pricey but this is a delicious dish for company or a special occasion. The cost can be reduced by substituting another mushroom type for part of the recipe.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse dry morels & place in small bowl.
  2. Pour 1/2 cup boiling water over top& soak for 1/2 hour.
  3. Cut the chicken into 8 pieces (2 legs, 2 thighs, 4 half brests); reserve wings & backs for making stock or soup.
  4. Melt butter in heavy frying pan over medium heat.
  5. Add chicken pieces & cook until golden on each side (about 5- 8 minutes).
  6. Remove to plate, season to taste & keep warm.
  7. Discard fat in pan, then add sherry & scrape the bottom of the pan to deglaze.
  8. Boil until the sherry is reduced by half.
  9. Drain the liquid from the soaking mushrooms through a fine sieve (to remove any grit) into the frying pan.
  10. Add the cream & bring to a boil; simmer for 3 minutes.
  11. Cut the soaked morels into halves or quarters (depending on their size) and add to pan.
  12. Return chicken to pan & cook for another 10 minutes, uncovered.
  13. Clean the fresh mushrooms, add to the pan, cover & cook for another 10 minutes or until chicken is cooked through.
  14. Garnish with parsley.

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