Only available on the rare occasion that you have a good glut of Morel mushrooms...
3 small Shallots
Small handful of Parsley
Return the browned chicken to the pan and pour in the chicken stock then cover and simmer for about 25minutes. If you make sure that you get the whole stalk when you are picking the Parsley you can wrap the stalks with the Bay Leaves into a tight bundle (tie it off with string) and then add this to the mix too.
Once 25 minutes has passed, remove the chicken and mushrooms from the pan (place them on a warm plate) turn up the heat and reduce the sauce for 5-10 minutes until the sauce has thickened (make sure that the sauce doesn't catch). Remove from the heat and stir in the Crème Fraîche. Season, add the chicken and morels, then gently reheat.
For me this is best served with a simple white rice. Place a large and generous spoon of the white rice onto a warm plate then follow this up with three of the pieces of the Chicken Thigh and the Morels. Spoon on plenty of the sauce and then sprinkle with chopped Parsley leaves.
Oh, and if you do have a glut of Morels regularly why not drop me an email and tell me where they are and we'll soon get rid of that problem for you! ;-)
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