Chicken with Morels, Tarragon and White Asparagus
Scan the QR code to open the recipe on mobile.
Gastrotools
Recipes from professionals
The ultimate spring dish with morels and white asparagus. Fresh morels are in season now, but you can also use dried ones if they are easier to find. Remember to soak them well in advance – perhaps overnight. If you cannot find morels, you can replace them with other mushrooms.
The dish tastes wonderful with both potatoes, rice, pasta and polenta. You can also simply enjoy it as it is. Optionally with a piece of good bread to soak up the delicious morel sauce with.
Servings
: 4
people
Ingredients
20
g
dried morels or 100 g small fresh morels
1
small onion
3
cloves
garlic
4
whole chicken legs
Oil for frying
2.5
dl
white wine
5
dl
chicken stock
1.5
dl
whipping cream
Cornstarch for thickening
400
g
white asparagus
1
bunch
tarragon
Salt and pepper
Avoid screen shutting off
Instructions
Step 1/12
If you are using dried morels, soak them in water for a couple of hours. Then drain the water. Rinse them thoroughly, and let them dry on paper towels.
Step 2/12
Peel and finely chop the onion and garlic.
Step 3/12
Brown the chicken legs in oil in a pot, season them with salt and pepper, and set them aside.
Step 4/12
Now fry the onion, garlic and morels in the same pan for 3-4 minutes.
Step 5/12
Add wine and stock, put the chicken back in the pot, and cover.
Step 6/12
Let it simmer for approximately 30-40 minutes, until the meat is tender. Remove it from the pot, and reduce the sauce to half.
Step 7/12
Add the cream, bring the pot to a boil, and thicken to desired consistency.
Step 8/12
Meanwhile, trim the ends of the white asparagus, and cut them into 3-4 pieces.
Step 9/12
Pick the tarragon.
Step 10/12
Add the asparagus to the pot, bring it back to a boil, and let it simmer for 2-3 minutes, until they are tender.
Step 11/12
Now stir in the tarragon, and taste and adjust with salt and pepper.
Step 12/12
Put the chicken back in the pot.
