Chicken with Morel Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Chicken with Morel Sauce

Chicken with Morel Sauce
Photography by Jim Norton

This recipe makes 6 servings

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Nutritional Info
Per each of 6 servings without skin : about -
cal 428428 cal
pro 33 g33g pro
total fat 20 g20g total fat
sat. fat 10 g10g sat. fat
carb 28 g28g carb
fibre 3 g3g fibre
chol 146 mg146mg chol
sodium 690 mg690mg sodium
potassium 545 mg545mg potassium
% RDI: -
calcium 44 calcium
iron 1919 iron
vit A 1616 vit A
vit C 88 vit C
folate 2020 folate

More great recipes from this menu:

  • Preparation time: 10 minutes Stand: 30 minutes
  • Cook time : 1 hour
  • Total time : PT1H
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 1-1/2 cups sodium-reduced chicken broth 1-1/2 cups sodium-reduced chicken broth
  • 1 pkg (1/2 oz/14 g) dried morel mushrooms 1 pkg (1/2 oz/14 g) dried morel mushrooms
  • 1 chicken , (4 lb/2 kg), cut into pieces1 chicken, (4 lb/2 kg), cut into pieces
  • 1 tsp salt 1 tsp salt
  • 1 tsp pepper 1 tsp pepper
  • 1/4 cup all-purpose flour 1/4 cup all-purpose flour
  • 2 tbsp vegetable oil 2 tbsp vegetable oil
  • 1/4 cup butter 1/4 cup butter
  • 1/3 cup chopped shallots 1/3 cup chopped shallots
  • 2 cloves garlic , minced2 cloves garlic, minced
  • 1 cup dry sherry 1 cup dry sherry
  • 1/2 cup whipping cream 1/2 cup whipping cream
  • 1 fresh thyme sprig 1 fresh thyme sprig
  • 2 tbsp chopped fresh parsley 2 tbsp chopped fresh parsley

Preparation

In small saucepan, bring broth to boil. Remove from heat. Add mushrooms; let stand for 30 minutes to rehydrate.

Meanwhile, sprinkle chicken with salt and pepper; dredge in flour, shaking off excess.

In large skillet or Dutch oven, heat oil over medium heat; brown chicken. Remove to plate. Drain fat from pan.

In same skillet, melt butter over medium heat; cook shallots and garlic until softened. Pour in sherry, scraping up brown bits and bring to boil; boil for 2 minutes.

Add cream, thyme and broth with mushrooms, being careful not to add any grit from bottom of pan. Return chicken and any accumulated juices to pan; bring to boil. Reduce heat and simmer until juices run clear when chicken is pierced and sauce is thickened, about 45 minutes. Sprinkle with parsley.

Source : Canadian Living Magazine: May 2010

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