Ingredients:
3/4 ounce dried morels
3 lbs chicken, cut up
1 1/2 tablespoons butter
salt & pepper
10 ounces dry sherry
1 cup heavy cream
6 ounces fresh mushrooms ( preferably morels)
fresh parsley, chopped
Directions:
Rinse dry morels & place in small bowl.
Pour 1/2 cup boiling water over top& soak for 1/2 hour.
Cut the chicken into 8 pieces (2 legs, 2 thighs, 4 half brests); reserve wings & backs for making stock or soup.
Melt butter in heavy frying pan over medium heat.
Add chicken pieces & cook until golden on each side (about 5- 8 minutes).
Remove to plate, season to taste & keep warm.
Discard fat in pan, then add sherry & scrape the bottom of the pan to deglaze.
Boil until the sherry is reduced by half.
Drain the liquid from the soaking mushrooms through a fine sieve (to remove any grit) into the frying pan.
Add the cream & bring to a boil; simmer for 3 minutes.
Cut the soaked morels into halves or quarters (depending on their size) and add to pan.
Return chicken to pan & cook for another 10 minutes, uncovered.
Clean the fresh mushrooms, add to the pan, cover & cook for another 10 minutes or until chicken is cooked through.
Garnish with parsley.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.