Name: Chicken with Morel Mushrooms
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4 serving(s)
Ingredients: 1 1/2 cups (375 ml) chicken broth; 2 packages 15 g dried morels; 1 package 15 g of dried chanterelles; 2 teaspoons (10 ml) cornstarch; 2 tablespoons (30 ml) water; 1 chicken, about 4 lbs (1.8 kg), skinned and cut into eight pieces; 2 tablespoons (30 ml) butter; 1 onion, chopped; 2 cloves garlic, chopped; 1/4 cup (60 ml) whiskey; 1/2 cup (125 ml) 35% cream; 2 teaspoons (10 ml) Dijon mustard; Salt and pepper

Ingredients

1 1/2 cups (375 ml) chicken broth
2 packages 15 g dried morels  
1 package 15 g of dried chanterelles  
2 teaspoons (10 ml) cornstarch
2 tablespoons (30 ml) water
1 chicken, about 4 lbs (1.8 kg), skinned and cut into eight pieces
2 tablespoons (30 ml) butter
1 onion, chopped  
2 cloves garlic, chopped
1/4 cup (60 ml) whiskey
1/2 cup (125 ml) 35% cream
2 teaspoons (10 ml) Dijon mustard
Salt and pepper

Preparation

In a small saucepan, bring the broth to a boil. Add the morels and chanterelles. Let soak for 30 minutes. Set aside.
In a bowl, dissolve the cornstarch in the water and add to the broth and mushroom mixture. Set aside.
In a large skillet or large saucepan, brown the chicken in the butter. Season with salt and pepper. Add the onion and garlic and cook for about 2 minutes. Deglaze with the whiskey. Add the broth and mushroom mixture, cream and mustard. Bring to a boil while stirring. Cover and simmer gently for about 45 minutes. Turn the chicken pieces over and cook uncovered for about 15 minutes or until the chicken is cooked.
Serve with green beans.

Note from Ricardo

This recipe is from Ricardo’s book "Meals for every occasion".

Chicken with Morel Mushrooms

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Ingredients

Preparation

Note from Ricardo

Personal Note