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Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche

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Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche

Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche

amanda

Equipment

  • - Barebones Chef Knife: For precise cuts

  • - Cuisinart Countertop Electric Chopper: Ideal for chopping vegetables and nuts

  • - Sous Vide Precision Cooker: For perfectly cooked chicken

  • - Cast Iron Skillet: Perfect for sautéing and achieving a crisp exterior

  • - OXO Good Grips Vegetable Trimmer: For easy vegetable preparation

  • - KitchenAid Mixer with Attachments: Versatile for mixing and preparing sauces

  • - Jaccard Food Processor with Attachments: For various food prep tasks

  • - Mandoline Slicer: Ideal for thinly slicing vegetables like asparagus

  • - Cuisinart Artisan Series Bread Machine: For preparing side dishes like cream sauce

  • - Small Food Processor with Attachments: Useful for tasks like making purees or doughs

Ingredients

  • 6 large chicken leg-thigh pieces (about 5 1/2 pounds total)

  • 2 tablespoons finely grated lemon peel

  • 2 tablespoons fresh thyme leaves

  • 2 tablespoons chopped fresh Italian parsley plus 6 sprigs

  • 4 tablespoons (1/2 stick) butter, divided

  • 1 tablespoon extra-virgin olive oil

  • 1 cup sliced onion

  • 1 cup sliced leeks (white and pale green parts only)

  • 1/2 cup dried morels (about 3/4 ounce)

  • 2 bay leaves

  • 1 cup dry white wine

  • 1/4 cup dry Sherry

  • 4 cups low-salt chicken broth

  • White Asparagus, Morels, and Leeks

  • 1/2 cup crème fraîche or sour cream

Instructions

1

Instruction 1

Toss chicken pieces with peel, thyme, and chopped parsley in large bowl. Cover and refrigerate at least 4 hours or overnight.
2

Instruction 2

Let chicken pieces stand at room temperature 15 minutes. Sprinkle with salt and pepper; let stand 15 minutes more.
3

Instruction 3

Preheat oven to 325°F. Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add chicken pieces, skin side down; cook until deep brown, about 5 minutes. Turn chicken over; reduce heat to medium and cook 2 minutes. Arrange in single layer in large ovenproof pot. Pour off all but 4 tablespoons drippings from skillet. Add onion, leeks, morels, and bay leaves to skillet; sauté over medium heat until vegetables are golden, about 7 minutes. Add wine and Sherry; increase heat to high and boil until liquid is reduced by half, about 2 minutes. Add broth; bring to boil. Add 6 parsley sprigs. Pour vegetables over chicken. Cover pot with plastic wrap, then foil. Bake until chicken is very tender, about 1 1/2 hours.
4

Instruction 4

Increase oven temperature to 400°F. Transfer chicken pieces to rimmed baking sheet; roast in oven until brown, about 15 minutes.
5

Instruction 5

Meanwhile, strain vegetable-broth mixture into medium saucepan. Press on solids to extract as much liquid as possible. Boil liquid until reduced to 3 cups, about 15 minutes. Whisk in remaining 2 tablespoons butter. Season with salt and pepper.
6

Instruction 6

Arrange chicken on large platter. Spoon reduced juices over. Arrange white asparagus, morels, and leeks over and around chicken. Top each chicken leg with dollop of crème fraîche and serve.
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