Fricassee of Chicken with Cream and Morel Mushrooms

Prep Time: 15 minutes
Cook Time: 3 hours 40 minutes
Yield: Makes 4 to 6 servings

Ingredients

• 1 1/2  cups  chicken broth
• 1  cup  dried morel mushrooms (or other dried mushrooms)
• 8  skinless chicken thighs (or a combination of legs and thighs)
• 3/4  teaspoon  salt, divided
• 2  slices smoked bacon, diced
• 1/2  cup  white wine
• 1 1/2  cups  whipping cream
• 2  tablespoons  Dijon mustard
• 4  shallots, chopped
• 3  baby leeks or green onions
• 1  pound  fingerling or new potatoes, peeled and cut into 1/2-inch slices
• 4  garlic cloves
• 1/4  teaspoon  freshly ground pepper
• 1  tablespoon  chopped fresh tarragon
• 1  tablespoon  chopped fresh chives
• 1  tablespoon  chopped fresh parsley

Preparation

1. Heat chicken broth in a medium saucepan over medium-high heat. Clean morels by rinsing thoroughly with hot water; add to broth. Turn off heat, and let morels soften. Drain mushrooms through a fine sieve, reserving stock, and set stock and mushrooms aside.

2. Season chicken with 1/2 teaspoon salt. Cook bacon in a large nonstick skillet over medium heat until crispy and fat is rendered. Add chicken, and cook 15 minutes, turning once, until browned. Add wine, reduce heat to low, and cook 10 minutes.

3. Remove chicken, and place in a slow cooker. Add reserved stock to skillet, and deglaze by stirring to loosen particles from pan. Add cream, and bring to a boil. Add mustard, and whisk to blend.

4. Scatter shallot, baby leeks, potato, garlic, and reserved morels around chicken, and pour cream mixture over chicken and vegetables. Add pepper and remaining 1/4 teaspoon salt. Cook on HIGH for 3 to 4 hours or on LOW about 5 hours or until tender. Stir in fresh herbs, and serve.