Chicken with morels and chanterelles

  • Preparation: 30 min
  • Cooking: 75 min
  • Portions: 4


     375 ml chicken broth

    30 gr dried Morels

    15 gr of dried Chanterelles

    2 tsp cornstarch

    2 tbsp water

    1 chicken 1.8kg (4 lb) skinned and cut into eight pieces

    2 tbsp butter

    1 onion, chopped

    2 cloves of garlic chopped

    1/4 cup of whiskey

    1/2 cup 35% cream

    2 c. teaspoon Dijon mustard

    Salt and pepper


 In a small saucepan, bring the broth to a boil. Remove from heat. Add the morels and chanterelles. Leave to rehydrate for about 30 minutes. Set aside.

In a bowl, dissolve cornstarch in water and add to broth mixture and mushrooms.

In a large skillet or large saucepan, brown chicken in butter.

Add salt and pepper. Add the onion, garlic and cook about 2 minutes. Deglaze with whiskey.

 Add broth mixture and mushrooms, cream and mustard.

Bring to a boil, stirring. Cover and simmer gently for about 45 mnutes or until chicken is cooked. 

Serve hot on a bed of rice or noodles

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