Chicken with Morels, Tarragon and White Asparagus
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Gastrotools
Recipes from professionals
The ultimate spring dish with morels and white asparagus. Fresh morels are in season right now, but you can also use dried ones if they're easier to find. Remember to soak them well in advance — preferably overnight. If you can't find morels, you can simply replace them with other mushrooms.
The dish goes wonderfully with potatoes, rice, pasta, or polenta. You can also just enjoy it on its own — perhaps with a piece of good bread to soak up the rich morel sauce. Serves 4.
Servings
: 4
people
Ingredients
20
g
dried morels or 100 g small fresh morels
1
small onion
3
cloves
garlic
4
whole chicken legs
Oil for frying
2.5
dl
white wine
5
dl
chicken stock
1.5
dl
whipping cream
Cornstarch for thickening
400
g
white asparagus
1
bunch
tarragon
Salt and pepper
Avoid screen shutting off
Instructions
Step 1/12
If using dried morels, soak them in water for a couple of hours. Then drain off the water, rinse them thoroughly, and let them dry on kitchen paper.
Step 2/12
Peel and finely chop the onion and garlic.
Step 3/12
Brown the chicken legs in oil in a pot, season with salt and pepper, and set aside.
Step 4/12
In the same pot, fry the onion, garlic, and morels for 3–4 minutes.
Step 5/12
Add the wine and stock, return the chicken to the pot, and cover with a lid.
Step 6/12
Let it simmer for about 30–40 minutes, until the meat is tender. Remove the chicken from the pot and reduce the sauce to half.
Step 7/12
Add the cream, bring back to a boil, and thicken to the desired consistency.
Step 8/12
Meanwhile, trim the ends of the white asparagus and cut into 3–4 pieces.
Step 9/12
Pick the tarragon leaves.
Step 10/12
Add the asparagus to the pot, bring back to a boil, and let it simmer for 2–3 minutes until tender.
Step 11/12
Stir in the tarragon and season to taste with salt and pepper.
Step 12/12
Return the chicken to the pot.
