Chicken with Morels

• 13 November 2008

























I love this recipe...mostly because it contains several ingredients I love: fresh lemon juice, creme fraiche, shallots, and morel mushrooms. Yum. I also enjoy the fact that it can be prepared in advance, making it the perfect meal to serve company after a busy afternoon. Paired with a butter lettuce salad, roasted potatoes and crusty bread, you'll have yourself a simple, gourmet meal. It's not difficult to make...promise :)

Locally you can find dried morels (just as good as the fresh ones once reconstituted) at Liberty Heights Fresh and occasionally, Granatos. Call ahead first to make sure they are in stock.

12 comments:

Birdie in DC said...

yum! you made this for us once and it was SO memorably delicious...thanks a million for all the great meals you have made us and the wonderful recipes shared!

Sabina said...

oooooh, this looks so good!!

Tiffany said...

Yum! Where do you get creme fraiche, Steph?

.caroline armelle. said...

that looks amazing!
i once had the best dish in switzerland with morel mushrooms and i've never forgotten it. i'll have to head out and buy some to try this out!

Stephanie said...

Tiffany, you can buy it at Harmons (near the specialty cheese in the little fridge area) and at Liberty Heights Fresh. I made my own the other day and would be happy to give you some if you want to save $8 :) Stop over in the next few days...

Georgia said...

:You always make cooking look fun and inviting! Maybe someday it will rub off on me! ;-)

Kristin said...

Sounds good. I just printed the recipe. Barefoot Contessa?... now I know it will be good (not that your recommendation isn't enough). Where do you get the Madeira wine?

heather said...

thanks for the inspiration. prepared this today and fell in love, but really, morels, creme fraiche, butter and more butter...can you really go wrong?

Carrie said...

How do you feel about substituting for the Madeira? I always thought the alcohol burned off but I heard Ina say just the other day that it's not true! yikes. Anyway, is chicken stock a good sub for this recipe?

And, do you really clarify your butter?

stephmodo said...

Carrie, I am glad you mentioned this! I use de-alcholized wine in my cooking. I can buy it two places locally thank heavens. It's a whole lot better than cooking wine, which doesn't have a very good reputation. I haven't found a dealcholized Madeira so I substitute a fruity white...it works! By the way, I wrote a post about this awhile back. Here you go:

http://www.stephmodo.com/2008/04/cooking-sans-alcohol.html?showComment=1207667040000

Let me know if you have more questions.

Carrie said...

Uh, this is the best thing I've ever eaten. Thank you so much for the recipe!

By the way, I soaked my morels in less water and then strained the liquid through coffee filters, combined that with some white grape juice, and used that for the Madeira. I live in New Mexico and they like their with with alcohol thankyouverymuch. :) Someday I'll find some non-alcoholic stuff though!

Carrie said...

*their wine. Sorry I'm being shooed to soccer practice!

Related Posts Plugin for WordPress, Blogger...
 

stephmodo © All rights reserved · Theme by Blog Milk · Blogger