Chicken With Morel Mushroom Sauce

Chicken With Morel Mushroom Sauce


  • Chicken 2 kg
  • Morel mushrooms 100 gr
  • Double cream 150 ml
  • 1 bulb of garlic
  • Celery 60 g
  • Leeks 40g
  • Pepper coriander
  • Bay leaf
  • Thyme 2 g
  • Shallots 20 g
  • White wine
  • 1 carrot
  • Olive oil
  • Salt

Cooking Instructions

  1. Chicken, perhaps, is the most popular bird in Britain. Take dressed chicken. Remove legs, wings and parson's nose. Fill the chicken with garlic and salt.
  2. For the poaching stock take carrots, celery, leeks, pepper, coriander, bay leaf and thyme. Poach 12 minutes.
  3. For the morel mushroom sauce take shallots, salt, thyme, garlic, a hundred grams of dried morels. Dried mushrooms give a lot more of intensity. Add some white wine. Reduce.
  4. Take the chicken out.
  5. To the sauce add some chicken stock. Add 150 ml of double cream. Cook until coffee color. After that, squeeze all the juices. Put chopped parsley.
  6. Remove chicken breasts. Season them.
  7. Take hot pan, add some olive oil. Put chicken on the pan breasts skin side down first. Cook until they are nice and with crispy skin. Add some butter.
  8. Put chicken breasts onto the plate, pour the sauce on. Done! Cook this recipe with a photo!

See: Other Chicken Recipes by Gordon Ramsay

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