This is an easy but decadent dish, and can be made with skinless boneless breasts as well (just cut down on the cooking time). If you can't find fresh morels use dried ones, and use the reconstituting liquid in place of the broth.
Wednesday, May 27, 2009
You'll need (serves 4):
8 chicken thighs, bone-in, skin and fat removed
1/2lb fresh morel mushrooms
1/4c Pastis, Ricard, or vermouth
3/4c chicken broth
1/4c heavy cream
2T canola oil
Heat the oil in a heavy skillet big enough to hold all the chicken in one layer. Dredge the chicken in flour seasoned with salt and pepper. Brown thighs over medium heat, smooth (former skin) side first, until dark golden brown. You can do this in batches. Remove browned thighs and set aside.
Clean and trim leeks. Quarter and then slice thinly horizontally so you have small half crescent moons. Clean and trim mushrooms. Slice in half and remove any dirt or bugs.
Wipe any burnt bits from the pan. Add butter. Add leeks and saute about 7 minutes until translucent. Add mushrooms and cook until wilted, about 5 minutes. Deglaze pan with Pastis.
Return chicken to pan, smooth side up. Add broth and bring to a boil (this should happen fast as the pan's pretty hot at this point). Lower to a simmer. Cover and cook 45 minutes.
Remove chicken from pan. Add cream. Bring to a boil, then simmer to reduce. Return chicken to pan and heat through.
Serve with a grain to absorb all the yummy sauce!