Chicken With Shallots and Morels |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Hostellerie Bressane. Bon Appetit May 2011. Ingredients:
3 tablespoons schmaltz, duck fat or 3 tablespoons vegetable oil, divided |
1 -4 lb chicken, backbone removed, cut into 8 pieces (free-range organic) |
kosher salt & freshly ground black pepper |
1/2 cup shallot, minced |
1 lb morel (fresh) |
1 cup dry white wine |
1 cup low-sodium chicken stock |
1/2 cup heavy whipping cream |
Directions:
1. Melt 2 tablespoons chicken fat in a large heavy skillet over medium-high heat. Season chicken generously with salt and pepper. Add chicken to skillet and cook, turning once, until golden brown, about 6 minutes per side. Transfer chicken to a plate. Reduce heat to medium. Add remaining chicken fat to skillet. Add shallots and sauté until soft, about 2 minutes. Add mushrooms and sauté until they begin to release liquid, about 1 minute. Using a slotted spoon, transfer mushrooms to a plate. Add wine to skillet and boil until reduced by half, about 2 minutes. Add stock; bring to a boil. Return chicken to skillet, cover with lid slightly ajar, reduce heat to medium-low, and simmer until chicken is cooked through, about 20 minutes.
2. Transfer chicken to a platter. Return mushrooms to skillet; add cream. Simmer, uncovered, until sauce thickens slightly, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken and serve.
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