Chicken With Morels Fava Beans And Spring Potatoes Recipes

CHICKEN WITH MORELS

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.

FIVE HERB MARINATED CHICKEN WITH ROASTED GARLIC -FAVA BEAN SAUCE WITH CELERIAC AND POTATO PUREE

Steps:

• Whisk together the olive oil, herbs and garlic in a large shallow baking dish. Add the chicken and turn to coat. Cover and let marinate at least 4 hours or overnight.
• Preheat oven to 400 degrees. Heat a large saute pan or grill pan over high heat until just smoking. Remove chicken from marinade and season with salt and pepper to taste. Sear each chicken on both sides, and place on a sheet pan. Place in oven and bake for 15 to 20 minutes, until cooked through.
• Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer. Whisk in the butter and lemon juice and season with salt and pepper to taste. Add the fava beans and cook for 1 minute.
• Place the celeriac and potatoes in a large saucepan filled with salt water and cook until soft. Drain, rinse out the pan and run the celeriac and potatoes through a food mill into the pan. Add the butter, warmed milk and beat with a wooden spoon. When the mixture is smooth, season with salt and pepper and fold in the parsley.

ROAST CHICKEN WITH FAVA BEANS

Steps:

• Preheat oven to 450 degrees. In an ovenproof skillet, rub chicken with oil and season with salt and pepper. Surround with garlic. Tie legs with twine.
• Roast, basting after 30 minutes, until a thermometer inserted into the thigh reaches 165 degrees, about 1 hour.
• Let chicken stand on a cutting board 15 minutes; reserve garlic and pan juices (skim fat).
• Cook beans in boiling salted water until bright green, 2 minutes. Plunge into an ice bath; peel skins.
• Warm wine in skillet, scraping up brown bits. Add beans, thyme, and garlic; heat through. Stir in pan juices.

FIVE HERB MARINATED CHICKEN WITH ROASTED GARLIC-FAVA BEAN SAUCE, AND CELERIAC AND POTATO PUREE

Steps:

• For the Chicken: Whisk together the olive oil, herbs and garlic in a large shallow baking dish. Add the chicken and turn to coat. Cover and let marinate at least 4 hours or overnight.
• Preheat oven to 400 degrees. Heat a large saute pan or grill pan over high heat until just smoking. Remove chicken from marinade and season with salt and pepper to taste. Sear each chicken on both sides, and place on a sheet pan. Place in oven and bake for 15 to 20 minutes, until cooked through.
• For the Roasted Garlic-Fava Bean Sauce: Place stock and roasted garlic in a medium saucepan and reduce to 3 cups. Strain into a clean saucepan and bring to a simmer. Whisk in the butter and lemon juice and season with salt and pepper to taste. Add the fava beans and cook for 1 minute.
• For the Celeriac and Potato Puree: Place the celeriac and potatoes in a large saucepan filled with salt water and cook until soft. Drain, rinse out the pan and run the celeriac and potatoes through a food mill into the pan. Add the butter, warmed milk and beat with a wooden spoon. When the mixture is smooth, season with salt and pepper and fold in the parsley.

CHICKEN AND WILD MUSHROOM RAVIOLI WITH MORELS AND FAVA BEANS

Steps:

• Place chicken, 1 egg white, salt and pepper in processor. Using on/off turns, process until smooth. With machine running, gradually add 1/2 cup cream. Set mousse aside.
• Melt butter in large skiller over medium-high heat. Add chopped fresh mushrooms; saute until soft, about 4 minutes. Cool to lukewarm. Stir mushrooms and tarragon into mousse.
• Arrange 18 wonton wrappers on work surface. Lightly whisk remaining egg white. Place 1 tbsp mousse in center of 9 wontons. Place remaining 9 wonton wrappers atop mousse, matching corners and pressing to remove air pockets, and seal edges tightly. Transfer to baking sheet. Repeat with remaining wrappers, egg white, and mousse.
• Can be made 4 hours ahead. If so, cover and chill.
• Place dried morels in medium metal bowl. Pour 1 cup boiling water over. Cover; let stand at room temperature 1 hour. Boil fava beans in medium saucepan until just tender, about 4 minutes. Drain; set aside.
• Using slotted spoon, transfer morels to medium saucepan. Add mushroom soaking liquid to pan, discarding any sediment at bottom of bowl. Stir in Madeira. Boil until almost all liquid evaporates, about 7 minutes. Add broth and remaining 1/2 cup cream. Boil until slightly thickened, about 3 minutes. Stir in fava beans.
• Sauce can be made 2 hours ahead. Let stand at room temperature. Bring to simmer before using.
• Working in batches, cook ravioli in large pot of boiling salted water until ravioli float to surface, about 3 minutes. Drain. Divide ravioli among 6 plates. Spoon sauce around ravioli and serve.
• PLEASE NOTE: Cooking time is approximate. No times were given, so it is just a guess. If you make this, please let me know how long it takes!

CHICKEN WITH MORELS, FAVA BEANS AND SPRING POTATOES

Steps:

• Add 1/2 teaspoon salt to a large pot of boiling water and cook the fava beans for 1 minute. Drain, submerge them in ice water, drain again, peel off the outer skins and set aside.
• Preheat the oven to 425 degrees. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat. When hot, add the chicken, skin side down, and cook until golden brown, about 3 minutes. Remove from the heat, turn the chicken and add the potatoes, garlic, shallots, thyme and bay leaves. Add the remaining salt and the pepper and put the skillet in the oven.
• Meanwhile, heat the remaining oil in a large saute pan over high heat. When hot, add the morels in one layer and saute until golden brown. Add the chicken broth, bring to a boil and remove from heat.
• When the chicken has roasted for 10 minutes, pour the morels over the chicken. Stir until the vegetables are coated with broth. Continue to bake the chicken, basting with the pan juices, until tender, about 20 to 25 minutes longer.
• Add the fava beans and chives to the chicken. Stir until the beans are coated with the pan juices and bake for 2 to 3 minutes more. Arrange the pieces of chicken in the center of a warm platter, pour the vegetables and pan juices over the meat.