Ingredients
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
For a richer flavour profile, consider deglazing the pan after browning the chicken with a splash of the Madeira wine before adding it to the sauce.
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.
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.