Chicken with Morels
This Chicken with Morels dish is perfect for a spring Sunday lunch. The recipe uses the crown of the chicken which is served with creamy mash and a decadent cream and Madeira sauce.
Ingredients
- 1 x chicken crown
- 100ml white wine
- 1 shallot, peeled and diced
- 1 clove garlic, peeled and crushed
- 25ml Madeira
- 100ml double cream
- 100ml chicken stock
- 150g butter
- 200g fresh morels
- 1 small bunch tarragon
To serve:
- Mashed potatoes
Method
Pre heat the oven to 200°C.
Place the chicken in a roasting tray, cover in 50g of butter, season and roast in the oven for about 20 minutes or until cooked and golden.
Put the chicken onto a serving platter to rest.
Put another 50g butter in a pan and place over a medium heat. When the butter is melted add the shallot and garlic then cook gently for 2 minutes. Add the Madeira, wine, cream and stock to the pan, bring to the boil and gently simmer for 5 minutes.
Add the remaining butter to a third pan and place over a medium heat. When the butter has melted fry the morels then add to the sauce along with the tarragon.
Spoon the morels and sauce over the chicken.
Serve with mash.
Ingredients
- 1 x chicken crown
- 100ml white wine
- 1 shallot, peeled and diced
- 1 clove garlic, peeled and crushed
- 25ml Madeira
- 100ml double cream
- 100ml chicken stock
- 150g butter
- 200g fresh morels
- 1 small bunch tarragon
To serve:
- Mashed potatoes
Method
Pre heat the oven to 200°C.
Place the chicken in a roasting tray, cover in 50g of butter, season and roast in the oven for about 20 minutes or until cooked and golden.
Put the chicken onto a serving platter to rest.
Put another 50g butter in a pan and place over a medium heat. When the butter is melted add the shallot and garlic then cook gently for 2 minutes. Add the Madeira, wine, cream and stock to the pan, bring to the boil and gently simmer for 5 minutes.
Add the remaining butter to a third pan and place over a medium heat. When the butter has melted fry the morels then add to the sauce along with the tarragon.
Spoon the morels and sauce over the chicken.
Serve with mash.
