Chicken With Morels Food

PAN-ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE

Steps:

• Season the chicken generously all over with salt and pepper.
• Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
• Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
• Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
• Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.

CHICKEN BREASTS WITH MORELS

Steps:

• Put morels in mixing bowl and add warm water to cover. Let stand 30 minutes or longer. Drain.
• Put each chicken breast half on flat surface, trim off all remnants of fat and sprinkle with salt and pepper.
• Heat 1 tablespoon of butter in small heavy skillet and add 1 tablespoon of shallots. Cook, stirring, until wilted. Add drained morels, salt and pepper. Cook, stirring, about 1 minute and add 1/2 of wine. Cook until liquid is reduced by half. Add cream and cook 2 minutes.
• Heat 2 tablespoons of butter in skillet large enough to hold chicken in one layer. Add chicken pieces and cook over moderately high heat. As chicken pieces cook, stir gently without turning about 3 minutes or until nicely browned. Turn and continue cooking about 5 minutes.
• Transfer chicken to warm serving dish, arranging neatly. Add remaining shallots to skillet and stir briefly. Add remaining wine and stir to dissolve brown particles that cling to bottom of pan. Cook down until not quite evaporated. Add chicken broth and cook 1 minute.
• Heat morels in cream and spoon around chicken.
• Swirl remaining tablespoon of butter into sauce with chicken broth and spoon over chicken pieces.

CHICKEN WITH MORELS

Steps:

• Preheat the oven to 375 degrees F.
• Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
• Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
• Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3¿4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

CHICKEN WITH MOREL CREAM SAUCE

Steps:

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

CHICKEN WITH SHALLOTS AND MORELS

Steps:

• Melt 2 tablespoons chicken fat in a large heavy skillet over medium-high heat. Season chicken generously with salt and pepper. Add chicken to skillet and cook, turning once, until golden brown, about 6 minutes per side. Transfer chicken to a plate. Reduce heat to medium. Add remaining chicken fat to skillet. Add shallots and sauté until soft, about 2 minutes. Add mushrooms and sauté until they begin to release liquid, about 1 minute. Using a slotted spoon, transfer mushrooms to a plate. Add wine to skillet and boil until reduced by half, about 2 minutes. Add stock; bring to a boil. Return chicken to skillet, cover with lid slightly ajar, reduce heat to medium-low, and simmer until chicken is cooked through, about 20 minutes.
• Transfer chicken to a platter. Return mushrooms to skillet; add cream. Simmer, uncovered, until sauce thickens slightly, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken and serve.

BRAISED CHICKEN WITH LEEKS AND MORELS

Steps:

• Place morels in small bowl. Add 1 cup hot water and let stand until morels soften, about 45 minutes. Remove morels and reserve. Strain liquid through fine sieve and reserve.
• Season chicken with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Remove chicken. Add wine to pot and bring to boil, scraping up browned bits. Stir in leeks, broth, thyme, morels, and reserved morel liquid. Return chicken to pot and bring liquid to boil. Reduce heat, cover, and simmer until chicken is cooked through and sauce thickens, turning chicken once, about 40 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before serving.)
• *Available at specialty foods stores and some supermarkets.

CHICKEN AND WILD MUSHROOM RAVIOLI WITH MORELS AND FAVA BEANS

Steps:

• Place chicken, 1 egg white, salt and pepper in processor. Using on/off turns, process until smooth. With machine running, gradually add 1/2 cup cream. Set mousse aside.
• Melt butter in large skiller over medium-high heat. Add chopped fresh mushrooms; saute until soft, about 4 minutes. Cool to lukewarm. Stir mushrooms and tarragon into mousse.
• Arrange 18 wonton wrappers on work surface. Lightly whisk remaining egg white. Place 1 tbsp mousse in center of 9 wontons. Place remaining 9 wonton wrappers atop mousse, matching corners and pressing to remove air pockets, and seal edges tightly. Transfer to baking sheet. Repeat with remaining wrappers, egg white, and mousse.
• Can be made 4 hours ahead. If so, cover and chill.
• Place dried morels in medium metal bowl. Pour 1 cup boiling water over. Cover; let stand at room temperature 1 hour. Boil fava beans in medium saucepan until just tender, about 4 minutes. Drain; set aside.
• Using slotted spoon, transfer morels to medium saucepan. Add mushroom soaking liquid to pan, discarding any sediment at bottom of bowl. Stir in Madeira. Boil until almost all liquid evaporates, about 7 minutes. Add broth and remaining 1/2 cup cream. Boil until slightly thickened, about 3 minutes. Stir in fava beans.
• Sauce can be made 2 hours ahead. Let stand at room temperature. Bring to simmer before using.
• Working in batches, cook ravioli in large pot of boiling salted water until ravioli float to surface, about 3 minutes. Drain. Divide ravioli among 6 plates. Spoon sauce around ravioli and serve.
• PLEASE NOTE: Cooking time is approximate. No times were given, so it is just a guess. If you make this, please let me know how long it takes!