The Way Through the Woods by Litt Woon Long & Barbara J. Haveland

Author:Litt Woon Long & Barbara J. Haveland
Language: eng
Format: epub
Publisher: Random House Publishing Group
Published: 2019-07-01T16:00:00+00:00

CHICKEN WITH MOREL AND COGNAC SAUCE

Preheat the oven to 350 degrees. Soak 1½ ounces of dried true morels in 2 tablespoons of cognac for 15 minutes, then drain, reserving the liquid. Sauté the morels in a tablespoon of butter for 15 minutes. You can soon see where this is going—and it’s going to be good! Add 5 fluid ounces of cream to the morels and simmer until the liquid has reduced by half. Sprinkle with half a teaspoon of salt and a pinch of cayenne pepper. Now for the chicken: Rub the bird with a tablespoon of butter, salt, and pepper. Spoon the morels into the body cavity, then roast the chicken with the breast side up for 20 minutes. Turn the chicken and roast it for another 20 minutes. Turn again and roast breast side up for 30 minutes or longer—the chicken is cooked through when the juices run clear or the internal temperature at the thickest part of the thigh reaches 165 degrees. Take the bird out of the oven, remove the morels from it, and leave it to rest. Pour the juices from the roasting pan into a small saucepan, add 2 fluid ounces of white wine, the reserved cognac, the morels from the chicken, and 5 fluid ounces of cream. Let all of this simmer for 5 minutes. Cut the chicken into eight pieces, arrange on a platter, and pour the morel sauce over them just before serving.

This is a sauce that seriously challenges good table manners, so great is the temptation to give in to slurping and finger-licking. The dried true morels were very good, but there’s no doubt that the dish would have been even better if we had found fresh mushrooms ourselves on the banks of the Hudson.

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