Chicken with Sherry – Morel – Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 8 chicken thighs (chicken drumsticks)
- 20 g morels, dried
- 150 g mushrooms
- 100 g bacon, streaky or bacon
- 300 ml sherry, dry
- 300 ml cream
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 pinch (s) sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Rinse the morels thoroughly and then soak them in a bowl with 300 ml of cold water. Remove after (at least) 30 minutes and let the soaking water run through a coffee filter.
- Cut the mushrooms into slices. Dice the bacon (or cut the bacon into strips). Salt and pepper the chicken legs. Leave the bacon in a roasting pan or a large pan with a little oil, froth the butter in it and fry the chicken legs until they are lightly browned. Add morels and sweat for 2 - 3 minutes while stirring, pour in the sherry and bring to the boil. Reduce the heat and reduce the liquid to about half.
- Add about half of the morel water and the cream and simmer for about 30 minutes. Check whether the thighs are already done, let simmer if necessary and add the remaining soaking water if necessary. Add the mushroom slices and simmer for another 5 minutes. Season to taste with salt, pepper and a pinch of sugar.
- With baguette.
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