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Ina Garten Chicken With Morels Recipe

Ina Garten Chicken With Morels
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Chicken with Morels is a classic French-inspired dish featuring sautéed chicken cooked in a rich cream sauce with morel mushrooms. The earthy, nutty flavor of the morels pairs beautifully with the tender chicken and the velvety sauce, making this a restaurant-worthy meal you can make at home.

Ingredients

Scale
  • 4 bone-in, skin-on chicken breasts
  • 1 ounce dried morel mushrooms
  • 1 cup boiling water
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped shallots
  • 1/2 cup dry white wine (such as Sauvignon Blanc)
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1 tablespoon all-purpose flour
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves
  • Salt and freshly ground black pepper (to taste)

Instructions

Step 1: Prepare the Morels

  • Rehydrate the mushrooms: Place the dried morels in a bowl and pour boiling water over them. Let them soak for 20–30 minutes until softened.
  • Drain and reserve liquid: Remove the mushrooms, rinse them to remove any grit, and strain the soaking liquid through a fine-mesh sieve. Reserve the liquid.

Step 2: Cook the Chicken

  • Season the chicken: Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
  • Sear the chicken: Heat the butter and olive oil in a large skillet over medium-high heat. Place the chicken breasts skin-side down and cook for 4–5 minutes, or until golden brown. Flip and cook for another 4–5 minutes. Remove the chicken and set aside.

Step 3: Sauté the Shallots and Morels

  • Cook the shallots: Add the chopped shallots to the skillet and sauté for 2–3 minutes, or until softened.
  • Add the morels: Stir in the rehydrated morels and cook for another 2 minutes to release their flavor.

Step 4: Make the Sauce

  • Deglaze the pan: Pour in the white wine and reserved mushroom soaking liquid, scraping up any browned bits from the bottom of the pan.
  • Add stock and cream: Stir in the chicken stock and heavy cream, bringing the mixture to a gentle simmer.
  • Thicken the sauce: Whisk the flour with 2 tablespoons of water to create a slurry, then stir it into the sauce. Simmer until slightly thickened, about 5 minutes.

Step 5: Finish the Dish

  • Return the chicken: Place the chicken breasts back into the skillet, skin-side up, and spoon some sauce over them. Cover and cook over low heat for 20–25 minutes, or until the chicken is cooked through and tender.
  • Add herbs: Stir in the parsley and thyme just before serving.

Step 6: Serve

  • Plate and garnish: Serve the chicken with morels over mashed potatoes, rice, or egg noodles, and garnish with additional parsley if desired.

Find it online: https://inagartencooks.com/ina-garten-chicken-with-morels-recipe/