Chicken in Morel Cream Sauce, Baby Leeks and Fettuccine
A restaurant-grade French plate: chicken in a glossy morel-and-Madeira cream sauce with baby leeks, over fresh fettuccine. The dried morels do remarkable work, perfuming the stock and the whole sauce. It looks and tastes special, but it comes together more simply than it appears.
Why this works
- Dried morels, soaked in hot stock, rehydrate and flavour the stock at the same time, giving the sauce its deep, woodland savour.
- A Madeira and white wine reduction, reduced with the morel stock and cream, makes a glossy, spoon-coating sauce.
- Tarragon and baby leeks: the aniseed lift and the sweet leeks keep the richness in balance.
Ingredient notes and swaps
- Dried morels are worth seeking out; their flavour is the point, and the soaking liquid is liquid gold.
- Madeira adds depth; dry sherry stands in.
- Double cream gives the sauce its body; do not drop to a lighter cream.
- Fresh fettuccine cooks in minutes; dried works, cooked to the packet.
Chicken in Morel Cream Sauce, Baby Leeks and Fettuccine
FavouriteIngredients
Method
- Bring the Chicken Stock to the boil and pour it over the dried Morels in a bowl
- Allow to stand for 30 minutes
- Carefully remove the morels from the stock and put to one side
- Strain the Chicken Stock into a saucepan and add the Madeira and White Wine
- Bring to the simmer and reduce by half
- Add the Double Cream and bring back up to the simmer, cook for 5 minutes until the sauce starts to thicken
- Remove from heat
- Cut the Baby Leeks in to 3inch pieces
- Add the Baby Leeks, soaked Morels, Chives and Tarragon and allow to stand
- Correct seasoning.
- Bring a large pan of salted water to the boil and place a little oil in a frying pan and onto the heat.
- Fry the Chicken strips in the Oil until golden brown on all sides, add the butter and continue to cook in the foaming butter for a further 2 minutes
- Place the Chicken onto some kitchen paper to remove excess oil and then drop then into the sauce and allow to sit for 5 minutes
- Meanwhile cook your fresh Fettuccine in the boiling salted water for 5 minutes, or according to packet instructions, and strain
- Divide the fettucine between 2 warmed bowls
- Top with the chicken strips and finally spoon over the morel sauce and serve immediately.
Nutrition
Notes
If fresh morels are unavailable, high-quality dried morels provide excellent flavour once rehydrated. Always taste and adjust seasoning at every stage of the cooking process.
Tried this recipe?
Let us know how it was!Tips for success
- Use the morel soaking stock; strain it to leave the grit behind, and let it carry the flavour into the sauce.
- Reduce the wine and stock properly before the cream goes in, for a sauce with body.
- Brown the chicken strips hard, then finish in foaming butter for colour and flavour.
- Time the pasta so it lands hot with the sauce.
Make ahead, storage and reheating
- Make ahead: The sauce can be made ahead and gently reheated; cook the chicken and pasta fresh.
- Storage: The sauce keeps two days in the fridge.
- Reheating: Warm gently; do not boil hard once the cream is in.
What to serve it with
- It is a complete plate. A crisp green salad and a glass of white, a Chardonnay or white Burgundy, is all it needs.
FAQ
What are morels? A prized wild mushroom with a deep, honeycombed cap and woodland flavour; dried morels are excellent and easy to find.
No Madeira? Dry sherry, or a little extra white wine reduced well.
Can I make the sauce ahead? Yes; reheat gently and cook the chicken and pasta to serve.
Can I use another pasta? Fettuccine or tagliatelle are ideal; any ribbon pasta works.
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