A chicken and mushroom marvel, that goes well with rice or a jacket potato.I particularly like it on toasted crusty bread, a bit like a “croûte aux champignons”, I suppose. The recipe in the notebook says to add Morel mushrooms,but if you don’t have access to those, you could simply add a roughly-chopped field mushroom.This will not the replace the honeycomb-like head and the rich, dense earthiness of Morels. It will, however, add great texture and strong mushroom flavours, and costs a lot less! To be honest, I feel Morels are somewhat over-rated. I much prefer a Cèpe or a Girolle. I used some fantastic,foraged, dry mushrooms that we had to hand. We have jars of dried Cèpes and Chanterelles, prepared after each foraging trip.
Do be careful with wild mushrooms if you are not familiar with them. There are many toxic ones. Thankfully you can buy dried mushrooms in most supermarkets. I rinsed them well and left to soak in hot water, for 3 hours beforehand. The great thing about this method is that the optional stock was replaced by the water, in which the mushrooms had re-hydrated – full of rich autumnal, earthy flavours. I do prefer a fresh, meaty Cèpe, but some years, such as in Autumn 2012, we collect so many that we wouldn’t be able to eat them all, unless they are dried.It’s an excellent way to preserve them, to flavour your dishes throughout the year.
- Fry the chicken pieces in a knob of butter, until well- browned.
- Pop the mushrooms in and leave to fry for a minute or two.
- Add a glass of white wine(and an optional cup of chicken stock, or mushroom water, if you are using dried ones).
- Leave to simmer for 10 minutes.
- Although not in the recipe, I like to add a handful of chopped, flat-leaf parsley before serving.