Recipe modified from Rick Stein’s
This one-pot chicken and mushroom fricassée recipe is brimming with indulgent French flavors, and a luxurious white wine and cream sauce.
Chicken with morels is as irresistible on a menu as turbot with hollandaise sauce. These days, I suppose people frown on a savory dish with lots of cream in it, but the French invented this way of cooking and there is something so luscious and comforting about beautiful free-range chicken cooked with a cream and wine sauce with the smokey flavor of dried morels. For me, this dish seems to be the very heart of French cuisine. It also happens to be a wonderful partner to a nice white Burgundy.”
Serves 4
1/2 oz (20g) dried morels
8oz chestnut mushrooms, sliced
6.5 fl oz (200ml)tepid water
1 oz (40g) unsalted butter
8 boneless chicken thighs or 4 boneless chicken breasts, skin on
2 banana shallots, finely chopped
1 large clove garlic, finely chopped
3.5 fl oz(100ml) Noilly Prat, preferably (or dry sherry)
4.5 fl oz (130ml) chicken stock
10.5 oz (300g) full-fat crème fraiche
2 tbsp fresh tarragon, chopped
salt and black pepper
Soak the morels in the tepid water for about 15 minutes, then drain them in a fine sieve over a bowl. Strain the liquid and reserve 75ml for the sauce. Rinse the morels under cold running water to remove any debris and dry them on kitchen paper. Cut them in half lengthways.
Melt half of the butter in a large sauté pan or frying pan. Fry the chicken, skin-side down, for 2–3 minutes until light golden brown, then turn them over and repeat on the other side. Take the chicken out of the pan and set aside.
Add the remaining butter to the pan. Fry the shallot and garlic over a medium heat until softened, then add the morels and chestnut mushrooms and fry for a few minutes. Add the Noilly Prat (or sherry), the morel soaking liquid and chicken stock, bring to the boil, then turn the heat down and simmer for 2–3 minutes.
Add the crème fraiche and tarragon and stir, then put the chicken back in the pan, along with any juices that have seeped out. Cover the pan and cook the chicken over a medium heat for about 8 minutes or until it is cooked through.
Season with salt and plenty of black pepper and serve immediately with some rice or buttered potatoes