Chicken with Morel Cream Sauce

Ingredients

• 50 g dried morels
• 1 onion
• 1 Garlic clove
• 1 chicken (about 1.2 kg)
• Salt
• Pepper
• 2 tbsp flour
• 1 Tbsp clarified butter
• 150 ml dry white wine
• 100 g crème fraîche
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Soak the morels in about 250 ml water for approximately 30 minutes. Then strain the mushrooms through a sieve and filter the soaking liquid again through a fine cloth or coffee filter. Catch the broth, rinse the morels and let them drain.

2. 2.

   Peel and finely dice the onion and garlic.

3. 3.

   Rinse the chicken, pat dry and cut into eight pieces. Season with salt and pepper and coat in flour. Pat the coating dry and brown the pieces all around in hot clarified butter. Remove from the pan and sauté the onions and garlic until golden. Deglaze with wine and mushroom broth, return the chicken to the sauce, cover and simmer gently for about 25 minutes. Turn the pieces occasionally and add water as needed. Add the mushrooms during the last ten minutes.

4. 4.

   Stir in the crème fraîche and season to taste. Serve sprinkled with parsley.