Tuesday, 9 October 2012
Chicken with Morel Mushrooms
Ingredients :
- 300 g fresh morel mushrooms
- 1.75 kg chicken, cut into 8-10 pieces
- 75g butter
- 300 ml dry sherry
- 200ml double cream
- lemon juice for marination
- chopped coriander
Preparation :
- Marinade the chicken in lemon juice for half an hour prior to cooking.
- In a sauce pan, sauté the chicken pieces over medium heat in small quantities, in butter, until brown.
- Once all chicken pieces are browned, remove on to a plate and keep aside. Add the remaining butter to the pan. Saute the mushrooms in the pan for about 5 minutes.
- Add the sherry and bring to a boil.
- Add the chicken in the pan and cook for about 45 minutes on low heat.
- Remove the chicken pieces from the pan, and cover with aluminium foil to keep warm. Alternatively, you can also place them in an oven on low.
- To make the sauce, remove the fat layer from the cooking liquid left in the pan used to cook the chicken.
- Continue to reduce the sauce on the heat, until it reduces to a quarter. Add cream and bring to a boil.
- Add lemon juice and salt, to taste.
- Put chicken back in the pan and cook for a couple of minutes.
- Garnish with coriander and serve.
Serves 6
Labels:
French
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