Chicken with Morels and Creamy Wine Sauce

Preparation time : 30 minutes
Cooking time : 1h20 minutes
Servings : 4-6

Chicken Ingredients

1.8kg chicken thighs (with skin)
350ml yellow or white wine (La Guita Manzanilla is excellent)
500ml chicken broth
2 tbsp olive oil
2 tbsp butter
fresh bouquet garni (rosemary, thyme, parsley, bay leaf)
Black pepper and salt to taste

Morel Ingredients

60g dried morels
Room temperature water
2 shallots
1 tbsp olive oil
3 tbsp butter
150ml yellow or white wine
400ml 35% cream
Black pepper to taste
Salt to taste

Preparation

Cook the Chicken :

In a large pot on medium-high heat, brown chicken on all sides in oil and butter. Season with salt and pepper to taste.
Deglaze with wine, let it reduce by half then pour in the broth.
Submerge the bouquet garni and cover with a lid.
Bring to a boil, lower heat and let it simmer for 1 hour.
While the chicken is cooking, prepare the morels.

Cook the Morels :

Rinse dried morels and soak them in water for 40 minutes to rehydrate. Drain.
Peel and finely chop the shallots. Heat oil and butter in a pan, then sauté the shallots for 1 minute.
Add the rehydrated morels, season with salt and pepper to taste, and sauté for 5 to 10 minutes, stirring often.
Deglaze with wine and let it reduce slightly. Pour in the cream, bring to a simmer, and reduce further.

Final Steps :

Remove the bouquet garni from the pot.
Add creamy morel and shallot mixture to chicken and stir to combine.
Bring to a simmer and reduce for 10 to 15 minutes, stirring occasionally.
Serve with tagliatelle, rice, or potatoes.