Dried morel mushroom is more flavoursome than the fresh one, I loved the chicken that enjoying the wine creamy bath, the flavour that go very with morel mushroom.
- 15g dried morel mushroom, soaked in water oernight
- 4 chicken breast, skin off (preferably free-range chicken
- sea salt
- freshly ground pepper
- 1 tbsp of unsalted butter
- 60g button mushroom, washed and quatered
- 100ml white wine or dry sherry, boiled for 30 second to remove the alcohol
- 200ml double cream
- 4 medium size leeks, outer leaves removed,washed and cut into 2cm pieces
- 1 tbsp unsalted butter
- pinch of salt
- Drain the morel, squeezing to extract as much of soaking water as possible, making sure you reserve the water.
- Pass the morel liquid through a fine sieve or muslin to remove any grit. Makesure out 50ml the liquid for making the sauce later.
- Wash the morels again in plenty of water to remove any sand. Drian and squeese any excess water from the morels. Chop them roughly and set aside.
- Season the chicken breast with salt and pepper.In frying pa, melt the butter over medium heat until it is foaming.
- Add chicken breast and colour lightly for 3 minutes on each side, remove from the pan and reserve.
- In the butter remaining in the pan used to cook the chicken, soften the soaked, cleaned morels and button mushrooms for 1 to 2 minutes and season with pinch of salt. Add the boiled wine or sherry, morel juice and double cream.
- Bring to the boil and place the chicken breasts back into the pan. The cream sauce must cover the chicken breast. Lower the heat to barely a simmer and cook for 7 to 10 minutes depending the size of the chicken breasts.
- Remove the chicken breasts from the pan and keep warm. Turn the heat up to boil the sauce and cook until the volume of liquid has reduced so that it coats the back of the spoon. Taste and salt if necessary.
- For the leek, while the chicken breasts are cooking, bring 200ml water, the salt and butter to the boil. Add the chopped leeks, cover with lid and cook on full boil for 3 minutes.
- Drain the leeks. You can serve them as they are, or add them to the morel sauce at this stage.
- Place the chicken breasts into the sauce to reheat for 2 minutes. Taste and adjust the seasoning if required.
- To serve, place the chicken breasts and leeks on a large serving dish and pour the morel sauce generously over.
Allow your guests to help themselves, they will very appreciated it. I some left over of the sauce that I going to make something out of the sauce. When you think about it, in those granny day leftover always the best ingredient to rustled up with, when you have no time but still fabulous to eat. That is what leftover all about.