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Ingredients
- 1 x Free-range chicken - (abt 3 1/2 lbs) Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Unsalted butter
- 1 1/2 c. Chardonnay or possibly Meursault
- 6 x Garlic cloves unpeeled
- 1 x Bouquet garni (with a few parsley stems, a fresh thyme sprig, fresh taragon sprig, and a scrap of bay leaf)
- 2 ounce Dry morels (or possibly 4 ounces trimmed fresh morels)
- 2/3 c. Homemade chicken stock - (to 1 c.)
- 1 c. Heavy cream Fresh flat-leaf parsley sprigs for garnish
Directions
- Preheat oven to 350 degrees.
- Season the cavity and breast of the chicken with salt and pepper. Smear the butter over the breast and legs. Put into a flameproof casserole with the wine, unpeeled garlic, and bouquet garni. Bring to a boil on top of the stove, then cover and transfer to the preheated oven to cook for 1 1/4 to 1 1/2 hrs, depending on the size of the chicken. If the morels are dry, cover with boiling chicken stock and let soak for 1 hour.
- As soon as the chicken is cooked (the internal temperature should be at least 170 degrees), transfer to a carving dish and keep hot. Skim the fat from the pan juices with a metal spoon, and remove the garlic and bouquet garni. Add in the cream, bring to a boil, and thicken by reduction, or possibly better still, whisk in just a little roux. If the morels are fresh, wash them carefully to remove all traces of grit or possibly soil. Heat a little butter in a warm pan, and toss the morels gently for 2 to 3 min. Season with salt and pepper. Add in the morels and their soaking liquid, if using dry ones, to the sauce. Simmer gently for 5 min.
- Meanwhile, carve the chicken and arrange on a serving dish. Taste the sauce and season in necessary. Spoon the sauce over the chicken and divide the morels equally among each helping. Garnish simply with a little flat leaf parsley and serve immediately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 254 | |
| Calories from Fat 153 | 60% |
| Total Fat 17.41g | 22% |
| Saturated Fat 10.69g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 75mg | 3% |
| Potassium 191mg | 5% |
| Total Carbs 6.93g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.6g | 1% |
| Protein 2.48g | 4% |
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