Fried chicken with morel sauce
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Morels are one of the most delicious mushrooms and a fleeting sign of spring. This one-skillet chicken and mushroom sauce dish is a wonderful way to kick off the mushroom season. Juicy, golden-crusted chicken legs are baked in a creamy sauce infused with the aromas of morels, fragrant herbs, and white wine. Chicken in mushroom sauce goes best with a light green salad, baked potatoes, or rice. A perfect dish for a Sunday family dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 chicken legs (approximately 350 g each)
- 2 tbsp. l. olive oil
- 3/4 cup thinly sliced shallots (about 2 medium onions)
- 4 cloves garlic, crushed
- 220 g fresh morels, grated and cut in half
- 1 cup dry white wine
- 1 cup lightly salted chicken broth
- 6 sprigs of thyme
- 0.5 cups heavy cream
- 1 tbsp finely chopped chives
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Cooking the dish according to the recipe:
- Generously salt and pepper the chicken.
Heat the olive oil in a large heavy skillet over medium-high heat. Once the oil shimmers and just begins to smoke, add the chicken skin-side down and cook until golden brown, turning once halfway through, about 12 minutes total. Transfer the chicken to a plate and set aside. - Return the pan to medium heat and add the shallots and garlic. Cook, stirring frequently, until the shallots are softened and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, stirring gently and scraping up any browned bits from the bottom of the pan with a wooden spoon, until the mushrooms begin to release their 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 simmer. Cook until the wine has reduced by half, about 4 minutes. Add the broth and thyme and bring to a boil. Return the chicken to the pan, skin-side up, along with any juices, and loosely cover with a lid. Reduce the heat to medium-low and simmer gently until the chicken is cooked through, about 15 minutes.
- Stir in the cream and return the mushroom mixture to the pan. Cook (uncovered) over medium heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper to taste. Transfer the chicken to a serving platter, pour the mushroom sauce over it, and sprinkle with chives.
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