Roasted chicken with Mother's Day cream and morels

Method

1. 1

   Preheating the oven and soaking the morels

2. 2

   Preheat the oven to 190°C so it is warm when baking the chicken. Meanwhile, place the dehydrated morels in a bowl and cover them with warm water. Let them rehydrate for about 20 minutes. This step allows mushrooms to regain a soft and pleasant texture, while fully developing their fragrance.

3. 3

   Preparation of chicken and spices

4. 4

   Peel the onion and chop it finely. Peel the cloves and chop them. Check the chicken, then dry it thoroughly with absorbent paper to promote a nice coloring when cooking. Season with salt and pepper inside and outside, then put all the ingredients around you to cook in a fluid and well organized way.

5. 5

   colouring of chicken

6. 6

   In a large casserole or a bake pan, heat the olive oil with half the butter. Place the chicken and brown on all sides for several minutes. Take the time to return it well to get a nicely coloured skin. This coloring brings a lot of taste and improves the holding of the cooking juice.

7. 7

   Add onion and garlic

8. 8

   When the chicken is golden, add the minced onion and chopped garlic in the casserole. Bring them back a few minutes around the chicken, stirring regularly to prevent them from coloring too quickly. They must become melted and slightly blond. This aromatic base will perfume the sauce and enrich the taste of the chicken during cooking.

9. 9

   Baking

10. 10

    Add thyme and laurel to the casserole, then pour dry white wine and chicken broth. Scratch the bottom slightly with a wooden spoon to remove the juices. Cover if necessary partially, then bake for about 50 minutes. Water the chicken several times during cooking so that it remains mellow and well scented.

11. 11

    Moulding

12. 12

    While the chicken is cooked, collect the rehydrated morillas and drain them thoroughly. If they still contain some sand or impurities, rinse them quickly under a cold water fillet and dry them gently. Cut the largest in half if necessary. This preparation guarantees a pleasant texture in the mouth and avoids disturbing the sauce.

13. 13

    Cooking butter morillas

14. 14

    Melt the rest of the butter in a pan over medium heat. Add the drained morillas, then gently return them for a few minutes. Stir regularly to coat them well with butter. They will slightly strengthen and concentrate their flavor. Salt very lightly if necessary, bearing in mind that the chicken sauce will already be seasoned.

15. 15

    Adding cream and morels

16. 16

    About 10 to 15 minutes before the chicken is cooked, remove the casserole from the oven. Add the fried morillas and thick fresh cream to the cooking juice. Mix gently around the chicken to obtain a homogeneous sauce. Return to the oven without waiting for the set to simmer gently and the flavors to bind.

17. 17

    Sauce finish and cooking check

18. 18

    At the end of cooking, check that the chicken is cooked well by pinging the thigh joint: the juice that flows must be clear. Water the chicken one last time with the cream and morilla sauce. Then taste the sauce, then season with salt and pepper according to your taste.

19. 19

    Chicken rest and service

20. 20

    Leave the chicken out of the oven for 5 to 10 minutes before cutting. This rest period helps the flesh to stay tender and allows the juices to spread. Then serve the pieces of cream and morilla sauce, with the melted onions and some mushrooms on each plate for a generous and festive dish.

Nutrition

calories

211

fatContent

14.2

fiberContent

0.3

sugarContent

0.9

sodiumContent

0.35

proteinContent

17.9

carbohydrateContent

2.1

saturatedFatContent

7.5

Indicative values from the source, for the original recipe.

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