Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche

Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche
Photo by Mark Thomas

Ingredients

  • ¼ cup dry Sherry
  • 4 cups low-salt chicken broth
  • 1 cup dry white wine
  • 1 cup onion
  • 4 tablespoons butter
  • 6 fresh Italian parsley sprigs
  • 2 tablespoons fresh Italian parsley
  • + 9 more ingredients
    • 6 large chicken leg-thigh pieces (about 5 1/2 pounds total)
    • 2 tablespoons grated lemon peel
    • ½ cup crème fraîche or sour cream
    • 1 tablespoon extra-virgin olive oil
    • White Asparagus, Morels, and Leeks
    • 2 tablespoons fresh thyme leaves
    • ½ cup dried morels
    • 2 bay leaves
    • 1 cup leeks

Toss chicken pieces with peel, thyme, and chopped parsley in large bowl. Cover and refrigerate at least 4 hours or overnight. Let chicken pieces stand at room temperature 15 minutes. Sprinkle with salt and pepper; let stand 15 minutes more. Preheat oven to 325°F. Melt 2 tablespoons butter with oi...

View full recipe at Epicurious

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