Pan Roasted Chicken With Morel Mushroom Sauce Recipes

PAN-ROASTED BREAST OF CHICKEN WITH MORELS AND ARUGULA

Steps:

• Preheat oven to 350 degrees F. Season the chicken on both sides with salt and pepper. In an ovenproof saute pan, heat the oil over medium-high heat. Sear the chicken, skin-side down, until skin is nice and crispy. Turn the chicken skin-side up and transfer to the oven to cook for 12 to 14 minutes or until chicken is no longer pink. Remove the chicken from pan, cover loosely with foil, and set aside. In the same pan, saute the bacon for 4 minutes or until beginning to crisp. Add the mushrooms, shallots and garlic; saute for 2 minutes or until tender. Add the white wine, stirring and scraping to remove any browned bits on the bottom of the pan. Simmer for 2 minutes more. Add the chicken stock; simmer for 4 minutes. Whisk in the butter.
• Arrange the chicken on a serving platter, spoon the mushroom mixture into the middle of the platter, and place the arugula on top of each piece of chicken.

CHICKEN WITH MORELS

Steps:

• Preheat the oven to 375 degrees F.
• Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
• Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
• Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3¿4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

PAN-ROASTED BREAST WITH MORELS, RAMPS AND FROTHED PARMESAN

Steps:

• For the pan-roasted chicken: Preheat the oven to 375 degrees F. Place a medium saute pan over medium-high heat. Season 2 airline chicken breasts (skin on) on both sides with salt and freshly ground black pepper. Pat dry the chicken with paper towels. Add the blended oil to the pan and heat. Once heated, add the chicken skin-side down into the hot pan and sear until golden brown, about 3 to 5 minutes. Flip and add a couple sprigs fresh rosemary, thyme, and unsalted butter. Allow the butter to melt and baste the chicken with the melted butter. Place the pan into the preheated oven for 3 to 5 minutes, or until the chicken is cooked through, 160 degrees F.
• For the Parm froth: To a small saucepan, add 2 cups chicken stock, 2 rinds Parmesan cheese, 1 sprig fresh rosemary, bay leaf, sliced garlic, sliced shallots, pinch salt, and taste for seasoning. Re-season if needed and allow to boil. Just prior to straining add the lemon juice. Place a wire mesh strainer over a medium bowl. Strain and press the sauce through the sieve.
• Place the egg yolks into another medium bowl and temper the egg yolks whisking in a small amount of the heated lemon-chicken stock and then whisk the egg mixture back into the bowl with the remaining lemon-chicken stock. Place the egg-lemon stock mixture back into the same saucepan off the heat. Place over low heat, but do not allow to come to a boil. The eggs could scramble. Taste and season the sauce, if needed. Add 2 tablespoons Parm cheese and whisk to combine. Just before serving, use an immersion blender to froth the sauce.
• Remove the chicken from the oven and set aside to rest. Remove the extra herbs and discard, reserving the fat. Place the fat over the medium-high heat and add the morels and season with salt. When ready, flip the mushrooms and add the ramps. Toss to combine. Carefully pour off some of the excess fat, if necessary. Deglaze the pan with a little bit of chicken stock, about 1/2 cup. Reduce the heat.
• For serving: Slice the chicken on the bias or diagonal and place the slices onto a plate. Top with the ramps, morels, and drizzle with the frothed sauce. Season with sea salt.
• Rinse the chicken parts thoroughly. In a 10-quart stockpot, combine the onion, carrot, garlic, thyme, salt, bay leaf, peppercorns, and 1 gallon cold water. Bring the liquid to a boil over high heat, skimming and discarding any foam and impurities that rise to the surface. Reduce the heat to low and simmer 5 hours, skimming the surface as necessary. Strain the stock through a fine-mesh strainer, discarding the solids. Makes 3 quarts