Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche

Name: Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 4 Tbsps (1/2 stick) butter, divided; 6 larges chicken leg-thigh pieces (about 5 1/2 pounds total); 118 milliliters crème fraîche or sour cream; 59 milliliters dry Sherry; 237 milliliters dry white wine; 2 Tbsps fresh thyme leaves; 237 milliliters sliced leeks (white and pale green parts only); 946 milliliters low-salt chicken broth; 21 grams 1/2 cup dried morels (about; 1 Tbsp extra-virgin olive oil; 237 milliliters sliced onion; 2 Tbsps chopped fresh Italian parsley plus 6 sprigs; 6 servings White Asparagus, Morels, and Leeks

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

Toss chicken pieces with peel, thyme, and chopped parsley in large bowl. Cover and refrigerate at least 4 hours or overnight.

Ingredients you will need

Chicken Pieces

Parsley

Thyme

Equipment you will use

Bowl

Let chicken pieces stand at room temperature 15 minutes.

Ingredients you will need

Chicken Pieces

Sprinkle with salt and pepper; let stand 15 minutes more.

Ingredients you will need

Salt And Pepper

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.

Ingredients you will need

Chicken Pieces

Whole Chicken

Butter

Cooking Oil

Equipment you will use

Frying Pan

Oven

Pot

Pour off all but 4 tablespoons drippings from skillet.

Equipment you will use

Frying Pan

Add onion, leeks, morels, and bay leaves to skillet; sauté over medium heat until vegetables are golden, about 7 minutes.

Ingredients you will need

Bay Leaves

Vegetable

Morel Mushrooms

Leek

Onion

Equipment you will use

Frying Pan

Add wine and Sherry; increase heat to high and boil until liquid is reduced by half, about 2 minutes.

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Sherry

Wine

Add broth; bring to boil.

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Broth

Add 6 parsley sprigs.

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Parsley

Pour vegetables over chicken. Cover pot with plastic wrap, then foil.

Ingredients you will need

Vegetable

Whole Chicken

Wrap

Equipment you will use

Plastic Wrap

Aluminum Foil

Pot

Bake until chicken is very tender, about 1 1/2 hours.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Increase oven temperature to 400°F.

Equipment you will use

Oven

Transfer chicken pieces to rimmed baking sheet; roast in oven until brown, about 15 minutes.

Ingredients you will need

Chicken Pieces

Equipment you will use

Baking Sheet

Oven

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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Vegetable

Extract

Broth

Equipment you will use

Sauce Pan

Whisk in remaining 2 tablespoons butter. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Equipment you will use

Whisk

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 Asparagus