Chicken with Sherry & Morels
If you love morels as much as we do, you’ll love this recipe from Eugenia Bone, author of Mycophilia: Revelations From the Weird World of Mushrooms.
Ingredients
8 chicken thighs, bone in and skin on (you can use any chicken parts or even a whole chicken)
2 tbsp. butter
2 cups dry sherry
Salt
Freshly ground black pepper
1 cup dried morels
½ cup heavy cream
Directions
Heat the butter in a large heavy casserole with a fitted lid over a medium heat. Add the chicken and lightly brown all over, about 20 minutes.
Add the sherry, salt and pepper, and the dried morels (if you use fresh, add them later: I will tell you when).
Bring to a boil, and then lower the heat to low, and cover. Gently boil the chicken in the sherry for about 40 minutes, until it is very tender.
If using fresh, frozen or canned morels, add them in the last 20 minutes or so of cooking.
Remove the chicken and keep warm. You will probably have about 2 cups of sauce (sherry and drippings combined).
Add the cream. Turn the heat up to medium and reduce the sauce, uncovered, by about a third. Check the seasoning and return the chicken to the pot. Cook for an additional 5 minutes to heat through.
Suggestions
Serving Suggestion: You can throw the dried morels into the stew, or you can rehydrate the morels by placing them in a bowl and covering them with water and allowing them to soak for about 10 minutes. When you add the morels, add their liquid too. The benefit of this is you have more liquid in the sauce, which is good if you are cooking a whole chicken this way and need a lot of braising liquid. The reduction time will increase if you add the morel water.
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