Spring Fettuccine With Morells Grilled Chicken Recipes

Steps:

• Season the chicken generously all over with salt and pepper.
• Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
• Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
• Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
• Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.

Steps:

• Bring six to eight quarts of water to boil for the fettuccine.
• Scoop the dry morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Strain the soaking liquid through several layers of cheesecloth. Rinse the morels under running water and slice them.
• Prepare the fresh morels. Rinse them quickly under running water and dry them with paper towels. Slice the tops and stems.
• Soften the shallots in the butter in a skillet. Add the morels and the dried morels with their soaking liquid with the chicken stock and simmer for 10 to 15 minutes, stirring occasionally. Add the cream and reduce until thickened enough to coat a spoon. Season to taste with salt and pepper.
• Cook the fettuccine in the boiling water until al dente. Drain and combine in a heated bowl with the morels and the parsley. Toss immediately and serve, passing the Parmesan cheese separately.

Steps:

• Preheat the oven to 375 degrees F.
• Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
• Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
• Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3¿4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

Steps:

• To clean morels: Cut off tough bottom of stem. Wash in 3 soaks of cold water. To first soak add 2 tablespoons salt and remove any wildlife that is drawn out.
• Clean morels according to note. In a saute pan over medium heat, heat butter, and add morels. Saute morels for about 3 minutes. Add shallots and cook for 2 minutes. Add Madeira and simmer until Madeira is reduced by half.
• Add 1/2 cup of hot chicken stock and cook for 3 minutes. Reserve additional stock. Add additional stock as needed to achieve desired thickness of sauce.
• Cook fresh pasta according to package instructions.
• Add cream to morels and simmer, but do not boil. Place pasta in large serving bowl. Add sage and ham to morels and cook for 30 seconds. Pour sauce over pasta and toss.

Steps:

• 1. Examine and correctly identify your morrells. They will be hollow with an attached cap. Thoroughly wash away any dirt and debris.
• 2. Cook fettucine according to package directions until done. Rise and drain, set aside.
• 3. Meanwhile, in a large, deep skillet, melt 1 Tbsp. butter over medium-high heat until butter is just melted. Stir morrells and asparagus in hot butter for 6 to 8 minutes or until just tender. Salt & pepper to taste. Remove mixture to a bowl and set aside.
• 4. Melt remaining butter in pan. Add flour and whisk together for a few minutes until flour is just beginning to brown.
• 5. Add broth and half & half to skillet and cook for 8 to 10 minutes or until sauce has thickened.
• 6. Return morrells and asparagus to skillet and add peas and spring onions. Cook for just a moment more until peas are thawed and warm. Season to taste with salt and pepper.
• 7. Plate pasta and sprinkle with fresh chopped parsley and grated parmesan.