It takes time to brown chicken for 10-12, but it's so easy and you can sip wine and chat with your guests. It makes the house flagrantly fragrant.
Morel-ity Chicken (for 5)
Orig. recipe from Cookwise by Shirley Corriher, but, inevitably, I’ve played with it a lot. This with two substantial side dishes served 5, in the future I plan on 2 thighs per person and more sauce.
1 oz. mixed dried mushrooms, morels and porcini are best
hot water
flour
s&p
8 chix thighs, cut across bone
2 T. butter
olive oil
1 c. dry white burgundy, Macon-Villages (next time, 1.5 c.)
2 c. heavy cream (next time, 1.5 c. cream, 1.5 c. nonfat half-and-half)
Soak shrooms in warm water 20 min. Drain, strain then save water (no sand!). Season flour. Dredge chix in flour. Dark brown in butter and oil.
Remove chix and fat, leaving the flour. Deglaze pan with wine. Add shrooms and their water.
Reduce to about half. Add cream, reduce a bit.
Add chix, simmer till chix hot and sauce reduced to taste.
Morel-ity Chicken (for 5)
Orig. recipe from Cookwise by Shirley Corriher, but, inevitably, I’ve played with it a lot. This with two substantial side dishes served 5, in the future I plan on 2 thighs per person and more sauce.
1 oz. mixed dried mushrooms, morels and porcini are best
hot water
flour
s&p
8 chix thighs, cut across bone
2 T. butter
olive oil
1 c. dry white burgundy, Macon-Villages (next time, 1.5 c.)
2 c. heavy cream (next time, 1.5 c. cream, 1.5 c. nonfat half-and-half)
Soak shrooms in warm water 20 min. Drain, strain then save water (no sand!). Season flour. Dredge chix in flour. Dark brown in butter and oil.
Remove chix and fat, leaving the flour. Deglaze pan with wine. Add shrooms and their water.
Reduce to about half. Add cream, reduce a bit.
Add chix, simmer till chix hot and sauce reduced to taste.