Chicken recipe with morel mushroom and white wine sauce
- 40g dried morels
- 6 chicken breasts, skin on, preferably a grain-fed and free-range bird
- Sea salt and freshly ground black pepper
- 25g unsalted butter
- 1 tbsp extra virgin olive oil
- 200ml dry white wine
- 2 tbsp crème fraîche
- 1 tbsp redcurrant jelly
- A few sprigs of fresh redcurrants to garnish
Soak the morels for 2 hours in just enough boiling water to cover them. Remove morels from the liquid and drain the liquid through a fine sieve to remove any grit. Reserve both morels and liquid.
Preheat the oven to 150°C.
Season the chicken breasts well. Melt the butter and oil together over a medium heat in a heavy frying pan, large enough for all the chicken. Fry the chicken breasts for 5 minutes on each side until nicely browned.
Drain off any fat. Add the morel soaking liquid, the morels and the wine to the pan. Simmer uncovered for 10 minutes until the chicken is cooked through.
Transfer the chicken to the serving plates.
Stir the crème fraîche and the redcurrant jelly into the fry pan, bring back to the boil and cook for 2 minutes.
Pour the sauce over the chicken breasts and serve topped with the redcurrants.
Add whatever vegetables, spinach or salad you fancy to make it a meal.
Recipe courtesy of Bring It On Home.
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