Chicken in cream with morels

Name: Chicken in cream with morels
Yield: Serves 4
Ingredients: chicken stock or water; small piece of chicken stock cube, crumbled (optional); salt and freshly ground black pepper; salt and freshly ground black pepper; small piece of bay leaf; few parsley stalks; chicken stock or water; few black peppercorns; 1 carrot, peeled and chopped; 3 celery sticks, trimmed and chopped; few sprigs of fresh thyme; 1-2 garlic cloves, peeled; handful of shelled fresh peas (optional); 24 fresh morels, split lengthways and washed, or 20 g dried morels, soaked in warm water for 30 minutes to rehydrate and then drained; 1 large onion, peeled and chopped; hot boiled rice for serving; 1 garlic clove, peeled and crushed; 200 ml double cream; 24 fresh morels, split lengthways and washed, or 20 g dried morels, soaked in warm water for 30 minutes to rehydrate and then drained; leaves from a few sprigs of fresh thyme; plain flour; 1 free-range organic chicken (about 1.5 kg), with giblets if available; 175 ml white wine (a sweet vin jaune or medium Vouvray are both good); 175 ml white wine (a sweet vin jaune or medium Vouvray are both good); 175 ml white wine (a sweet vin jaune or medium Vouvray are both good); sunflower oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

I could survive very well on this dish, with a glass of something nice. It’s the perfect dish to enjoy with your family.

Ingredients

1 free-range organic chicken (about 1.5 kg), with giblets if available
plain flour
sunflower oil

Main course
Spring

Method

Joint the chicken into 8 pieces (2 drumsticks, 2 thighs and 4 pieces of breast,