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Name: Chicken with Morels
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 c Heavy cream; 2 tb Unsalted butter; 1 1/2 c Chardonnay or meursault; 1 Free range chicken; about 3; 6 Cloves garlic; unpeeled; 1 Bouquet garni; (with a few; 2/3 c Homemade chicken stock; up; Salt; 2 oz Dried morels or 4 ounces; Roux; recipe follows

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INGREDIENTS

1 c Heavy cream
2 tb Unsalted butter
1 1/2 c Chardonnay or meursault
1 Free range chicken; about 3
6 Cloves garlic; unpeeled
1 Bouquet garni; (with a few
2/3 c Homemade chicken stock; up
Salt
2 oz Dried morels or 4 ounces
Roux; recipe follows

Servings

INSTRUCTIONS

Garnish: Sprigs of fresh flat leaf parsley Preheat oven to 350 degrees. Season the cavity and breast of the chicken with salt and pepper. Smear the butter over the breast and legs. Put into a flameproof casserole with the wine, unpeeled garlic, and bouquet garni. Bring to a boil on top of the stove, then cover and transfer to the preheated oven to cook for 1 1/4 to 1 1/2 hours, depending on the size of the chicken. If the morels are dried, cover with boiling chicken stock and let soak for 1 hour. As soon as the chicken is cooked (the internal temperature should be at least 170 degrees), transfer to a carving dish and keep warm. Skim the fat from the pan juices with a metal spoon, and remove the garlic and bouquet garni. Add the cream, bring to a boil, and thicken by reduction, or better still, whisk in just a little roux. If the morels are fresh, wash them carefully to remove all traces of grit or soil. Melt a little butter in a hot pan, and toss the morels gently for 2 to 3 minutes. Season with salt and pepper. Add the morels and their soaking liquid, if using dried ones, to the sauce. Simmer gently for 5 minutes. Meanwhile, carve the chicken and arrange on a serving dish. Taste the sauce and season in necessary. Spoon the sauce over the chicken and divide the morels equally among each helping. Garnish simply with a little flat leaf parsley and serve immediately. Yield: 4 to 6 servings Notes: Recipe courtesy of Darina Allen, "Ballymaloe Seasons" Recipe by: Cooking Live Show #CL9087 Posted to MC-Recipe Digest by "Angele and Jon Freeman" on Apr 4, 1998

NOTES

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Chicken with Morels

1 c Heavy cream
2 tb Unsalted butter
1 1/2 c Chardonnay or meursault
1 Free range chicken; about 3
6 Cloves garlic; unpeeled
1 Bouquet garni; (with a few
2/3 c Homemade chicken stock; up
 Salt
2 oz Dried morels or 4 ounces
 Roux; recipe follows

Garnish:    Sprigs of fresh flat leaf parsley    Preheat oven to 350 degrees.    Season the cavity and breast of the chicken with salt and pepper. Smear the  butter over the breast and legs. Put into a flameproof casserole with the  wine, unpeeled garlic, and bouquet garni. Bring to a boil on top of the  stove, then cover and transfer to the preheated oven to cook for 1 1/4 to 1  1/2 hours, depending on the size of the chicken. If the morels are dried,  cover with boiling chicken stock and let soak for 1 hour.    As soon as the chicken is cooked (the internal temperature should be at  least 170 degrees), transfer to a carving dish and keep warm. Skim the fat  from the pan juices with a metal spoon, and remove the garlic and bouquet  garni. Add the cream, bring to a boil, and thicken by reduction, or better  still, whisk in just a little roux. If the morels are fresh, wash them  carefully to remove all traces of grit or soil. Melt a little butter in a  hot pan, and toss the morels gently for 2 to 3 minutes. Season with salt  and pepper. Add the morels and their soaking liquid, if using dried ones,  to the sauce. Simmer gently for 5 minutes. Meanwhile, carve the chicken and  arrange on a serving dish. Taste the sauce and season in necessary. Spoon  the sauce over the chicken and divide the morels equally among each  helping. Garnish simply with a little flat leaf parsley and serve  immediately.    Yield: 4 to 6 servings    Notes: Recipe courtesy of Darina Allen, "Ballymaloe Seasons"    Recipe by: Cooking Live Show #CL9087    Posted to MC-Recipe Digest by "Angele and Jon Freeman"  <jfreeman@comteck.com> on Apr 4, 1998

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Nutrition

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Serving Size: 1 Serving (346g)
Recipe Makes: 1 Servings

Calories: 1633
Calories from Fat: 1633 (100%)

Amt Per Serving		% DV

	Total Fat 182.3g	243 %
	Saturated Fat 114.9g	575 %
	Monounsaturated Fat 48.5g
	Polyunsanturated Fat 6.8g
Cholesterol 529.4mg		163 %
Sodium 64.1mg		2 %
Potassium 135.2mg		4 %
Total Carbohydrate 3.7g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 3.6g
Protein 3.9g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1633

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