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Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche

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Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche

Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche

You can never have too many main course recipes, so give Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche a try. Watching your figure? This gluten free, primal, and דל פחמימות, recipe has 490 calories, 26g of protein, and 35g of fat per serving. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have bay leaves, morels, asparagus, and a few other ingredients on hand, you can make it. To use up the creme fraiche you could follow this main course with the Peach And Creme Fraiche Pie as a dessert.

Instructions

1
Toss chicken pieces with peel, thyme, and chopped parsley in large bowl. Cover and refrigerate at least 4 hours or overnight.
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Chicken PiecesChicken Pieces
ParsleyParsley
ThymeThyme
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BowlBowl
2
Let chicken pieces stand at room temperature 15 minutes.
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Chicken PiecesChicken Pieces
3
Sprinkle with salt and pepper; let stand 15 minutes more.
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Salt And PepperSalt And Pepper
4
Preheat oven to 325°F. Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add chicken pieces, skin side down; cook until deep brown, about 5 minutes. Turn chicken over; reduce heat to medium and cook 2 minutes. Arrange in single layer in large ovenproof pot.
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Chicken PiecesChicken Pieces
Whole ChickenWhole Chicken
ButterButter
Cooking OilCooking Oil
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Frying PanFrying Pan
OvenOven
PotPot
5
Pour off all but 4 tablespoons drippings from skillet.
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Frying PanFrying Pan
6
Add onion, leeks, morels, and bay leaves to skillet; sauté over medium heat until vegetables are golden, about 7 minutes.
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Bay LeavesBay Leaves
VegetableVegetable
Morel MushroomsMorel Mushrooms
LeekLeek
OnionOnion
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Frying PanFrying Pan
7
Add wine and Sherry; increase heat to high and boil until liquid is reduced by half, about 2 minutes.
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SherrySherry
WineWine
8
Add broth; bring to boil.
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BrothBroth
9
Add 6 parsley sprigs.
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ParsleyParsley
10
Pour vegetables over chicken. Cover pot with plastic wrap, then foil.
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VegetableVegetable
Whole ChickenWhole Chicken
WrapWrap
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Plastic WrapPlastic Wrap
Aluminum FoilAluminum Foil
PotPot
11
Bake until chicken is very tender, about 1 1/2 hours.
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Whole ChickenWhole Chicken
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OvenOven
12
Increase oven temperature to 400°F.
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OvenOven
13
Transfer chicken pieces to rimmed baking sheet; roast in oven until brown, about 15 minutes.
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Chicken PiecesChicken Pieces
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Baking SheetBaking Sheet
OvenOven
14
Meanwhile, strain vegetable-broth mixture into medium saucepan. Press on solids to extract as much liquid as possible. Boil liquid until reduced to 3 cups, about 15 minutes.
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VegetableVegetable
ExtractExtract
BrothBroth
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Sauce PanSauce Pan
15
Whisk in remaining 2 tablespoons butter. Season with salt and pepper.
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Salt And PepperSalt And Pepper
ButterButter
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WhiskWhisk
16
Arrange chicken on large platter. Spoon reduced juices over. Arrange white asparagus, morels, and leeks over and around chicken. Top each chicken leg with dollop of crème fraîche and serve.
Ingredients you will need
White AsparagusWhite Asparagus
Creme FraicheCreme Fraiche
Chicken LegChicken Leg
Whole ChickenWhole Chicken
Morel MushroomsMorel Mushrooms
LeekLeek
DifficultyExpert
Ready In45 m.
Servings6
Health Score8
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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