ounce dried morel mushrooms
pounds chicken, cut into serving pieces
tablespoon olive oil
onion, halved and thinly sliced
cups vin jaune (or substitute 3/4 cup dry white wine and 3/4 cup dry sherry)
ounces mixed mushrooms cremini, shiitake, oyster or others, thinly sliced
tablespoon crème fraîche
tablespoons all-purpose flour
- Place the morels in a small bowl, add hot water to cover, and set aside to soak. Meanwhile, season the chicken pieces with salt and pepper. In heavy flameproof casserole over medium heat, heat the olive oil and 5 tablespoons of the butter.
- Add the chicken and onion, and sauté, turning occasionally, until the chicken is browned on all sides, about 15 minutes. Add 1 cup vin jaune, or 1/2 cup white wine and 1/2 cup sherry, stirring and scraping the bottom of the pan. Season to taste with salt and pepper. Cover and cook over low heat for 45 minutes; 15 minutes before the chicken is ready, prepare the mushrooms.
- Drain the morels, reserving and straining the soaking liquid. Place a large skillet over low heat and add 5 tablespoons of the butter. When it has melted, add the morels and sauté for 10 minutes. Add sliced mushrooms and continue to sauté until lightly browned, another 5 minutes. Pour mushrooms and any liquid into the chicken mixture, add crème fraîche, and stir.
- Knead the remaining 4 tablespoons butter with the flour until smooth. Add to the chicken with the morel soaking liquid and the remaining vin jaune or white wine and sherry. Stir over low heat until the sauce is thickened and smooth; do not allow to boil. Adjust salt and pepper to taste.
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