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Recipes
Chicken with morels and leeks

Chicken with morels and sherry wine sauce

A classic of French cuisine from my own region

Serves4
Preparation10 Mins
Cooking Time20 Mins

Morels are fungi with a honeycomb structure and a creamy white stem. Wild morels can be found all over the British isles but this recipe actually originates from the area of France where I grew up. I think morels are the best mushrooms in the world and, thankfully, finding them in supermarkets isn’t so hard any more because of dried morels. I actually prefer the dried ones to fresh because their flavour is much stronger. The traditional Jura wine is the best option for this recipe but, if you can’t get that, a good dry sherry works very well too.

Ingredients Required

For the morels

30g
dried morels, soaked in 250ml water for at least 2 hours
4
organic/free-range chicken breasts (180g each), skinned
sea salt and freshly ground black pepper
15g
unsalted butter
250g
firm button mushrooms, washed quickly, patted dry and quartered
120ml
dry sherry or Jura wine
400ml
double cream

For the leeks

2 medium
leeks, trimmed, cut into 2cm pieces and washed
200ml
boiling water
1 pinch
sea salt
15g
unsalted butter

Cooking Method

Chef tips

"Dried morels are highly prized by the gourmet. Conical-shaped, with a distinctive honeycomb structure, they hold sand and grit, so need to be washed a few times in fresh water to ensure they are thoroughly cleaned."

"The dried morels need to be soaked for at least a couple of hours."

"You can prepare the chicken half an hour in advance and warm it through in the morel sauce to serve."

Voila!

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This recipe is adapted from the book Kitchen Secrets

Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities - and useful tips throughout - this book brings Gallic passion and precision into the home kitchen.

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