Рецепт Chicken With Morels
by Global Cookbook

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Ингредиенты

1 x Free-range chicken - (abt 3 1/2 lbs) Salt to taste Freshly-grnd black pepper to taste
2 Tbsp. Unsalted butter
1 1/2 c. Chardonnay or possibly Meursault
6 x Garlic cloves unpeeled

1 x Bouquet garni (with a few parsley stems, a fresh thyme sprig, fresh taragon sprig, and a scrap of bay leaf)
2 ounce Dry morels (or possibly 4 ounces trimmed fresh morels)
2/3 c. Homemade chicken stock - (to 1 c.)
1 c. Heavy cream Fresh flat-leaf parsley sprigs for garnish

Preheat oven to 350 degrees.
Season the cavity and breast of the chicken with salt and pepper. Smear the butter over the breast and legs. Put into a flameproof casserole with the wine, unpeeled garlic, and bouquet garni. Bring to a boil on top of the stove, then cover and transfer to the preheated oven to cook for 1 1/4 to 1 1/2 hrs, depending on the size of the chicken. If the morels are dry, cover with boiling chicken stock and let soak for 1 hour.
As soon as the chicken is cooked (the internal temperature should be at least 170 degrees), transfer to a carving dish and keep hot. Skim the fat from the pan juices with a metal spoon, and remove the garlic and bouquet garni. Add in the cream, bring to a boil, and thicken by reduction, or possibly better still, whisk in just a little roux. If the morels are fresh, wash them carefully to remove all traces of grit or possibly soil. Heat a little butter in a warm pan, and toss the morels gently for 2 to 3 min. Season with salt and pepper. Add in the morels and their soaking liquid, if using dry ones, to the sauce. Simmer gently for 5 min.
Meanwhile, carve the chicken and arrange on a serving dish. Taste the sauce and season in necessary. Spoon the sauce over the chicken and divide the morels equally among each helping. Garnish simply with a little flat leaf parsley and serve immediately.
This recipe yields 4 to 6 servings.