Of course, sherry tastes best ice-cold alongside a few ultra-fresh tapas. The French, however, couldn’t care less — they’d rather turn it into rich, comforting country cooking. And honestly? We’re very much on board with that.
| Ingredients | ||
|---|---|---|
| 60 | g | dried morels |
| 1 | pinch(es) | nutmeg |
| 1 | organic chicken, cut into 8 pieces | |
| 2 | shallots | |
| 37 | cl | dry »Amontillado« sherry |
| 4 | tablespoon(s) | flour |
| 20 | cl | crème fraîche |
| 80 | g | butter |
| 2 | tablespoon(s) | oil |
| Salt, pepper | ||
| Fresh chives and chervil | ||
Cover the dried morels with boiling water, cover, and leave to soak for 30 minutes.
Mix the nutmeg with plenty of salt and pepper. Rub the chicken pieces with the seasoning mixture and lightly dust the flesh side — not the skin side — with flour.
Heat the butter and a little oil in a cast-iron casserole. Brown the chicken pieces on all sides for about 7 minutes until nicely golden.
Peel and finely chop the shallots, add them to the casserole, and sauté briefly. Deglaze with one and a half glasses of sherry. Cover and simmer gently for 20 minutes.
Meanwhile, halve the larger morels lengthwise. Reduce the soaking liquid from the mushrooms in a separate pan until only about 5–6 tablespoons remain. Add this to the chicken and stir well.
Pour the remaining sherry into a saucepan, add the morels, season with salt and pepper, and simmer for about 15 minutes.
Transfer the chicken pieces to a serving dish and keep warm.
Stir the crème fraîche into the sauce, add the morels, and simmer for another 5 minutes until the sauce thickens slightly. Taste and adjust seasoning if needed.
Return the chicken to the sauce, warm through gently, and garnish with fresh herbs before serving.
Tip:
Falstaff wine recommendation
Beaune 1er Cru – Les Aigrots 2017
Domaine de MontilleWhen it comes to sherry, the French make an exception — they don’t drink what goes into the sauce. Instead, they pour themselves a top-class white Burgundy.
wagners-weinshop.at, 63 Euro
