In the remaining fat, soften the soaked, cleaned morels and button mushrooms, for 1-2 minutes, season with a pinch of salt. Add the boiled sherry, morel juice and double cream; bring to the boil and place the chicken breasts back into the pan. The cream sauce must cover the breasts. Lower the heat to a gentle simmer and cook for 10 minutes depending on the size of the chicken breasts. Remove the chicken breasts from the pan and keep warm. Reduce the sauce on full boil until it coats the back of a spoon. Taste and adjust seasoning.
With their distinctive dark honeycomb-like appearance, meaty texture and earthy, nutty flavour, morels are one of the most desirable wild mushrooms. Plus they soak up a sauce beautifully. The quintessential dish featuring this mushroom is by revered chef Raymond Blanc of Le Manoir aux Quat'Saisons: chicken and morels with vin jaune sauce. A few morels can also transform a risotto, perhaps with the addition of some asparagus, or try this recipe for veal medallions.
Raymond Blanc Chicken Morels And Leeks Recipe
Nothing says spring quite like vibrant green asparagus instead of the more pricey white asparagus grown underground and picked by hand. Snap the stalks where they are tender and cook the spears for three to five minutes depending on thickness. Save the leftover stalks for soup and risotto. Transform breakfast into a simple gourmet feast by dipping asparagus into a soft boiled egg. Add blanched and grilled asparagus to a warm salad, perhaps with fresh crab, for lunch. Come dinner, serve with hollandaise or as a sophisticated accompaniment to chicken, salmon or lamb.
30 g (1.1oz) dried morels, soaked in 250ml water for at least 2 hours4 free-range chicken breasts, skinned1 pinch of sea salt and freshly ground black pepper15 g (0.5oz) unsalted butter250 g (8.8oz) firm button mushrooms, washed quickly, patted dry and quartered120 ml (4.2fl oz) dry sherry or Jura wine (vin jaune)400 ml (14.1fl oz) double cream
Season the breasts with salt and pepper. In a large frying pan, melt the butter over a medium heat until it is foaming. Add the chicken breasts and colour lightly for 3 minutes on each side. Remove from the pan and reserve.In the fat remaining in the frying pan, soften the soaked morels and button mushrooms together, for 1-2 minutes. Meanwhile, boil the sherry or wine in a small pan for 30 seconds. Add the sherry or wine to the mushrooms with the reserved morel liquor and a pinch of salt. Pour in the cream and bring to the boil.
I entered the ingredients I had on hand in Google and it landed here. However, I only had chicken breasts and Chinese Shaoxing wine. It was amazing. I served it with cheesy grits and steamed broccolini. People thought I was a star. Thank you for your recipe to act as a guide.
The word chicken hardly sets my heart racing with excitement and you rarely find chicken on the menus of high-end restaurant simply because it is very hard to make it taste exceptional. As such I find it very brave for them to be serving chicken breast as the main course on their tasting menu. A very juicy poached breast of cotswold chicken was served with served with some flavoursome morels and a morel sauce made from jura wine and madeira accompanied by some excellent leeks and green asparagus (from the Wye Valley). On the side was a roasted roulade of chicken thighs and some pan-fried livers which were timed correctly. This was an enjoyable dish and while executed well it was pleasant rather than memorable. (7/10)
A classic French dish originating from the Franche-Comté regionwhere these exquisite mushrooms proliferate in the forests, chicken withmorels is not for the cost-conscious or those on a diet: I have cutdown on the amount of cream from the original French recipe because evenI found it too rich, and there's no such thing as a cheap morel.
This exotic mushroom with a distinctive, conical, honeycomb capis highly prized for its rich and woodsy flavour. It can be found theworld over, and by a variety of names, including the molly-moocher, thehickory chicken and the merkel. You could use fresh morels if you havethem to hand (I mean, who doesn't) but there's much to be said for thedried variety, which you can keep in your store-cupboard. My recipe callsfor dried morels, which have a more intense flavour, which I prefer.
There is no point trying to skimp on your ingredients. In myopinion you cannot substitute the morel for any other mushroom, althoughsome cooks recommend shitakes or chanterelles as alternatives. In anycase, the recipe is augmented with button mushrooms, which serve as atextural and flavour contrast. Free-range chicken should be used, andyou'll need a good oaky white wine or a dry sherry. There is nosubstitute for heavy cream, either: crème fraîche will give the sauce anunpleasant sharpness, and you will lose the essential creaminess of thedish.
The wine list, one of the best in the French Caribbean, is the big draw at this cozy, charming restaurant, but the substantial French-Caribbean fare is a worthy match for all those good bottles. Sea urchin cassolette, chicken breast stuffed with conch, duck breast "Rossini" with foie gras and morels, and mango pie are a few typical dishes.
The selection of bowl food included free range chicken with morel mushrooms and young leeks, pea and mint risotto with pea shoots, truffle oil and parmesan crisps and ten hour slow roasted Windsor pork belly with apple compote and crackling.
The chefs at Les Apothicaires use bold ingredients including leeks topped with Choron sauce (similar to Béarnaise sauce but with tomatoes) and shredded chicken smothered in mole sauce. However, no dish surprised us more than our dessert in which the chefs daringly combined sweet ice cream with sorrel and ultra-green lovage. 2ff7e9595c
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