Chicken Fricassée with Morels
Main Dishes • French
Description
Chicken Fricassée with Morels
Ingredients
- Poultry 5 lbs
- Morels 0 oz
- Champignons 5 oz
- Shallot 5 pieces
- Madeira 5 fl oz
- Tarragon 3 stems
- Wheat Flour 0 oz
- Butter 0 oz
- Sour Cream 0 oz
- Salt to taste
- Chicken Broth 20 fl oz
- Dry White Wine 15 fl oz
Step-by-Step Guide
Step 1
Wash the morels, pour hot water over them, and let them sit for 30–40 minutes. Then drain and cut them lengthwise.
Step 2
Pour Madeira into a saucepan and let it reduce to a syrupy consistency. Add the mushrooms and 200 ml of chicken broth, and simmer for 40 minutes over low heat. Drain the liquid.
Step 3
Cut the chicken into 8–10 pieces and season with salt. Cut the chicken into 8 pieces to get 4 pieces of white meat and 4 pieces of dark meat, seasoning the flesh side.
Step 4
Wash the champignons and slice them. Peel and slice the shallots as well. Wash and dry the tarragon.
Step 5
Pour 250 ml of chicken broth into a pot, add the wine, and add the champignons, shallots, and tarragon. Bring to a boil, add the chicken, and cook for 20–25 minutes, checking the meat for doneness periodically, as some pieces will cook faster (the white meat). It will need to be removed earlier.
Step 6
Mash the butter, add the flour, and mix. The broth needs to be reduced significantly. Then add the butter and sour cream. Stirring, cook for 5 minutes over low heat.
Step 7
Transfer the chicken to the sauce, add the tarragon and mushrooms.
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