Cookaholics Bulletin Board

Cookaholics Bulletin Board

Shop, cook, eat, drink, post, repeat.
 
It is currently Thu Mar 28, 2024 8:27 am

All times are UTC - 7 hours [ DST ]




Post new topic Reply to topic  [ 21 posts ]  Go to page Previous  1, 2, 3
Author Message
 Post subject: Re: Morel mushrooms - one more great recipe
PostPosted: Mon Jan 04, 2021 9:26 am 
Offline
User avatar

Joined: Sat Dec 20, 2008 5:35 am
Posts: 2305
Location: Regina, Saskatchewan, Canada
Mr. Reynolds was the food columnist for the NYTimes for many years. This was one of his favorites! I really enjoy this and make it frequently. HOWEVER, I do make many changes: more cognac or Harvey's Bristol Cream in the amount the dried morels require to become plump, just breasts or thighs or a mixture or whatever but pieces instead of a whole bird, watch your timing with an instant-read thermometer and DO LET IT REST :!:

Chicken la Tulipe JONATHAN REYNOLDS, Time1 hour 45 minutes, Yield 2 servings

A NYTIMES CLASSIC

Jonathan Reynolds brought this recipe to The Times in 2000, from the New York restaurant La Tulipe. Make the cooking “appear effortless,” Mr. Reynolds wrote. “Pour things from a great height. Think Fred Astaire, not one of those grunting tennis players.”
INGREDIENTS

• 1 ½ ounces dried morels
• 2 tablespoons Cognac
• 2 tablespoons butter, divided
• 1 ¼ cups light cream or creame frache, divided
• 1 3 1/2-pound chicken, rinsed (neck, giblets and liver removed)
• 1 teaspoon salt, divided in half
• Pinch of cayenne
• ¼ teaspoon pepper
• ¼ cup dry white wine

PREPARATION
1. Preheat oven to 450 degrees and let morels soak in Cognac 15 minutes. Drain, reserving liquid.
2. Saute morels in 1 tablespoon butter for 5 minutes; then add 1/2 cup light cream and reduce by half. Stir in 1/2 teaspoon salt and the cayenne.
3. Rub chicken with remaining butter and sprinkle with remaining salt and the pepper. Spoon morels into the body cavity. Roast chicken on one side for 15 minutes, baste and then roast on the other side 15 minutes and baste again. Finally, roast it breast side up for 20 minutes.
4. Remove chicken from the oven. Throw away most of the fat from the pan, add the wine and mushroomy Cognac, deglazing, and flambe immediately. Reduce over high heat.
5. Shake morels and juices from the chicken into the pot, add 3/4 cup light cream and simmer for 5 minutes, until thickened. Taste for seasoning.
6. Cut the chicken into 8 serving pieces, arrange them on the platter and pour the morel sauce over them.


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 21 posts ]  Go to page Previous  1, 2, 3

All times are UTC - 7 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 7 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Jump to:  
cron
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum