Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche
3.4
(13)
What to drink: Red wine that's both earthy and light — try a northern Rhône Syrah blend like Saint-Joseph.
Ingredients
Makes 6 servings
Step 1
Toss chicken pieces with peel, thyme, and chopped parsley in large bowl. Cover and refrigerate at least 4 hours or overnight.
Step 2
Let chicken pieces stand at room temperature 15 minutes. Sprinkle with salt and pepper; let stand 15 minutes more.
Step 3
Preheat oven to 325°F. Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add chicken pieces, skin side down; cook until deep brown, about 5 minutes. Turn chicken over; reduce heat to medium and cook 2 minutes. Arrange in single layer in large ovenproof pot. Pour off all but 4 tablespoons drippings from skillet. Add onion, leeks, morels, and bay leaves to skillet; sauté over medium heat until vegetables are golden, about 7 minutes. Add wine and Sherry; increase heat to high and boil until liquid is reduced by half, about 2 minutes. Add broth; bring to boil. Add 6 parsley sprigs. Pour vegetables over chicken. Cover pot with plastic wrap, then foil. Bake until chicken is very tender, about 1 1/2 hours.
Step 4
Increase oven temperature to 400°F. Transfer chicken pieces to rimmed baking sheet; roast in oven until brown, about 15 minutes.
Step 5
Meanwhile, strain vegetable-broth mixture into medium saucepan. Press on solids to extract as much liquid as possible. Boil liquid until reduced to 3 cups, about 15 minutes. Whisk in remaining 2 tablespoons butter. Season with salt and pepper.
Step 6
Arrange chicken on large platter. Spoon reduced juices over. Arrange white asparagus, morels, and leeks over and around chicken. Top each chicken leg with dollop of crème fraîche and serve.
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Reviews (13)
Back to TopThis tasted pretty good, but was nowhere near worth the time, effort, and money (morels!!) it took to prepare. I would not make it this way again. It's easy enough to find a delicious braised chicken with mushroom dish, and serve it with asparagus. I made it from an old Bon Appetit, and I didn't see anything about plastic wrap.
hawkia75
5/2/2012
WAIT! Do not cover with plastic wrap to put in the oven! The recipe is not written this way in the magazine. It actually states to cover the pot with foil and then a tight-fitting lid. NOT Plastic....good luck. BTW, in January, dried morels cost about $200 per pound!
Anonymous
San Jose cook
1/21/2008
I love this dish, a lot of steps but it relatively easy. My family loves it!!
ABradford
BC
2/16/2007
Back to the plastic wrap: if you used it and it was successful, what brand did you use?
Anonymous
London
2/3/2007
I'm really curious about the plastic wrap. I used it and it melted all over the dutch oven. Am I missing something?
Anonymous
la,ca
10/31/2006
我也犹豫了,没有塑料包装——它works great and is a fantastic recipe. Wonderful flavor, just marinate the night before to reduce work.
cookcathy
Las Vegas
5/25/2006
Couldn't bring myself to use plastic wrap. Thought of waxed paper. Decided on slightly buttered parchment paper. A much better choice I believe. Very good!
Anonymous
Timbuck2
5/19/2006
This is a fabulous springtime recipe. Although not for a newbie cook, this recipe will become an annual right of spring for us as soon as the morels appear. The incredible flavor combinations of the subtle lemon, thyme and the woodsy morel was just amazing.
mitchl
5/14/2006
Just wanted to add comment about plastic wrap under foil in the oven. I've done it for years, especially when baking lasagne. The cheese never sticks to plastic and other items sometimes discolor when they touch foil. So go ahead, just be sure your foil completely covers the plastic wrap.
Anonymous
5/10/2006
Ummm ... where are the asparagus? And I didn't even attempt putting on the plastic wrap. Ever smelled melted plastic? Yeah ... that's what I thought. NO plastic wrap. I've taken aspects of this recipe and used them & it came out great, but I truly expected more from so called professionals!
yeoldbat
Long Isand, NY
5/10/2006
Hmmm.... The flavor of this chicken is good if a little time intensive for what it is. Face it, chicken is a meat that will readily accept many different flavors with a little marinating. One step I totally avoided was placing plastic wrap and then aluminum foil over the pot for the second cooking. Did I not read something right here? Even at 325 degrees, plastic is going to melt, right? Just popped the foil over and that was it. It turned out fine. Has anyone else actually put plastic over the hot pot and then stick it back in the oven? Let me know what happened.
kschanak
Boy Lake, MN
5/9/2006
this recipe was way too much work for chicken. It took all day with marinating and preparing. Chicken should be easy. We didn't really like the flavor. I definately would not make it again.
lsdgirl
Lakewood, Co.
4/30/2006
this dish was fantastic. outrageous flavor. definitely marinate over night and the lemon flavor is not over powering. to save time I simmered the chicken on the stove for 40 minutes instead of 1 1/2 hour in the oven, came out fabulous. I would definitely make this again.
koaha
california
4/20/2006
