Chicken With Morels Recipe

I absolutely love this recipe because the combination of creamy, aromatic sauce and tender chicken thighs feels like a warm hug after a long day. The delicate flavors of morel mushrooms and fresh herbs make it the perfect dish to impress at any dinner party or just elevate my solo dining experience!

Savor the deep, rich flavors of my Chicken with Morels recipe. I love to take chicken thighs—all that fantastic dark meat—and render them tender with a sear in olive oil and butter.

Seasoned well with salt and plenty of freshly ground black pepper, the chicken pairs so nicely with shallots, garlic, and fresh morels—the very essence of spring! Enhanced with white wine, chicken stock, and a touch of cream, this dish is finished with fresh thyme and parsley and an “oh wow” moment when you bring the morels and sauce to your nose.

It smells like heaven.

Ingredients

Thighs of Chicken: Packed with protein and good-for-you fats, they’re made for a juicy entrée.

Morel mushrooms have a low calorie count, yet they pack an invigorating punch of flavor and nutrients.

When it comes to taste, morels boast a rich, earthy flavor that stands up beautifully in a variety of preparations.

Olive oil adds a subtle fruity flavor to the dish and is a heart-healthy fat.

Shallots have a mild onion flavor and add sweetness and depth to sauces.

Garlic: Fragrant, enhances cardiovascular wellness and immunity, offers savory tenderness.

White Wine: Imparts acidity and sweetness, which boost the flavor profile.

Cream that is heavy: Offers richness and creaminess; excellent for balancing acidity.

Thyme: An herb with an aromatic quality, it contributes to the dish a fresh taste that is more citrusy than that of any of its relatives.

Ingredient Quantities

• 4 boneless, skinless chicken thighs
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh morel mushrooms, cleaned and sliced
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh parsley, for garnish

Instructions

1. The chicken thighs should be seasoned with salt and freshly ground black pepper on both sides.

2. In a large skillet, warm the olive oil over medium-high heat. Add the chicken thighs and cook them until they’re golden brown on both sides, which should take about 5 to 7 minutes per side. Once the chicken is cooked, take it out of the skillet and set it aside.

3. In the same skillet, decrease the heat to medium and add the butter. After it has melted, add the chopped shallot and sauté until it is translucent, which should take about 2-3 minutes.

4. Incorporate the minced garlic and sauté for 30 more seconds until the aroma wafts up.

5. Add the morel mushrooms and sauté them until they’re tender and any juices they’ve released have cooked off, about 5 minutes.

6. Add the dry white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer until the wine has reduced by half.

7. Incorporate the chicken stock and bring the mixture to a simmer. Place the chicken thighs back into the skillet and snugly fit them into the sauce.

8. Place a lid on the skillet and reduce the heat to a gentle simmer. Cook the chicken until it is cooked through and tender, which should take about 20 minutes.

9. Take off the lid and add the heavy cream and fresh thyme leaves. Stir to combine. Allow the sauce to bubble for another 5 minutes, giving it time to thicken up a bit.

10. Before serving, sprinkle fresh, finely chopped parsley on top. Serve hot.

Equipment Needed

1. Large skillet with lid
2. Tongs
3. Knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Wooden spoon or spatula
8. Ladle or serving spoon

FAQ

• Q: Can I use dried morel mushrooms instead of fresh?Q: Can you use dried morels in this recipe?

  A: Yes, you can use dried morels. Rehydrate them in warm water for about 20 minutes, then drain and use them in the recipe.

• Q: What is a good substitute for morel mushrooms?If you’re unable to track down morels, the flavorful chanterelle or cremini mushroom can stand in for them. Here’s how to use these mushrooms, along with some other substitutes, in sauces, sides and main dishes.
• Q: Is there a non-alcoholic substitute for the white wine?You can use extra chicken stock or a mixture of white wine vinegar and water as a substitute.
• Q: How can I make this recipe dairy-free?Replace the butter with a plant-based alternative, and use coconut cream in place of heavy cream.
• Q: Can I use chicken breasts instead of thighs?You can use boneless, skinless chicken breasts, but adjust the cooking time as they may cook faster than thighs.
• Q: How do I clean morel mushrooms properly?A: Soft brushes and cool, clear water are your best friends. You need the brushes to dislodge the dust and dirt that inevitably accumulates on the screens. You are free to rinse the brushes and the screens with cool, clear water, but remember that any rinsing you do must be in the shallow end of the pool. “Pat dry” is not as affectionate a phrase as “do not agitate,” but it is effective advice for maintaining the finish and the function of a soft screen.

Substitutions and Variations

You can use boneless, skinless chicken breasts instead of chicken thighs.
Cremini or shiitake mushrooms can be used in place of morel mushrooms.
For a non-alcoholic alternative, dry white wine can be replaced with chicken broth.
Half-and-half can be used in place of heavy cream for a lighter version.
The substitution for fresh thyme is dried thyme, which is used in the proportion of 1 teaspoon for every tablespoon of fresh thyme.

Pro Tips

1. Enhance Mushroom Flavor To intensify the flavor of the morel mushrooms, consider soaking them in warm water for about 30 minutes, especially if they are dried. Use the soaking liquid (strained to remove any grit) as a portion of the chicken stock in the sauce for added depth.

2. Wine Selection Choose a good quality dry white wine, such as Sauvignon Blanc or Pinot Grigio, which will complement the earthiness of the mushrooms and add brightness to the dish.

3. Creamy Consistency To prevent the cream from curdling, make sure to bring it to room temperature before adding it to the hot skillet. Stir continuously as you incorporate it into the sauce to maintain a smooth texture.

4. Perfectly Cooked Chicken Use a meat thermometer to ensure the chicken thighs are cooked to the right internal temperature of 165°F (74°C) for food safety while preserving juiciness.

5. Resting Time After taking the chicken thighs out of the sauce, let them rest for a few minutes before serving. This allows the juices to redistribute within the meat, resulting in more flavorful and moist chicken.