The original recipe for this dish uses Morel mushrooms, an early spring delight. If you don’t have access to morels, cremini or porcini will suffice.
🍷 Wine Pairing: Chardonnay pairs well with this dish as would a light-bodied red.
The original recipe for this dish uses Morel mushrooms, an early spring delight. If you don’t have access to morels, cremini or porcini will suffice.
- 1 Moody’s whole chicken cut up (about 3 ½ to 4 lbs)
- 2 T canola oil
- 1 T butter
- ½ t salt
- 1/8 t freshly ground black pepper
- 2 small shallots
- 8 ounces white button mushrooms sliced
- 4 ounces morel mushrooms substitute Cremini or Porcini, sliced
- ¼ cup Cognac
- 2/3 cup white wine
- 2/3 cup heavy cream
- 4 sprigs parsley
- 2 sprigs thyme
- 2 t cornstarch
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Preheat oven to 350°.
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Heat 1 tablespoon of the canola oil and the butter in a large skillet over medium-high heat. When hot, add the chicken, seasoned with the salt and pepper, in batches; sautée until well browned on both sides, 4 to 5 minutes per side. Remove.
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Put the remaining 1 tablespoon of canola oil in the skillet with the shallots and sautée for 1 minute. Add the button mushroom and the morels (or substitutes); sautée until the mushrooms are tender, 4 to 5 minutes.
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Return the chicken to the skillet; pour the Cognac over the chicken and immediately light with a match to flame and cook until the flames disappear (stand back). Add the white wine and deglaze over low heat.
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Put the chicken, mushrooms and any pan juices in a Dutch oven. Add the sprigs of parsley and thyme. Cover and bake for 1 ¼ hours or until the chicken thighs are no longer pink in the thickest portion when cut with a knife.
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Remove the chicken and mushrooms to a platter, discarding the parsley and thyme; cover with foil to keep warm.
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Bring the cooking liquid to a boil over high heat. Stir 3 tablespoons of water and cornstarch together; slowly whisk into the liquid. Add the cream and then boil until slightly thickened, 1 to 2 minutes. Pour over the chicken and serve.
