Chicken with leeks and morels
6 servings
55 minutes
Chicken with leeks and morels is an exquisite dish of European cuisine that combines the rich aroma of forest mushrooms with the tenderness of chicken meat. Morels, rare spring mushrooms, impart a deep, nutty-earthy flavor to the sauce, while white wine adds a subtle acidity and sophistication. Leeks enrich the dish with gentle sweetness, complementing the ensemble of aromas with fresh thyme. This dish is perfect for a cozy dinner, highlighting an atmosphere of warmth and homely comfort. It is prepared by stewing, which allows each ingredient's flavor to unfold and create a rich sauce. Serving it with boiled rice makes it a complete gastronomic delight where each piece of chicken is soaked in a rich, velvety sauce, making it an exceptional choice for connoisseurs of European cuisine.
1
Salt and pepper the chicken legs, heat oil in a cast-iron skillet, and fry the chicken until golden brown, six minutes on each side.
- Chicken leg quarters: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 1 tablespoon
2
Remove the chicken from the pan, pour in the wine, bring it to a boil, add sliced leeks, chopped thyme, morels, pour in chicken broth and finally return the chicken.
- Dry white wine: 170 ml
- Leek: 4 stems
- Fresh thyme: 1 tablespoon
- Morels: 100 g
- Chicken broth: 230 ml
3
When the liquid in the pan starts to boil, reduce the heat and cook the chicken covered, turning the bird after twenty minutes and leaving it for the same amount of time.
- Chicken leg quarters: 4 pieces
4
The sauce will be ready at the same time as the chicken — season it with salt and pepper, pour it over the chicken, and serve with boiled rice.
- Salt: to taste
- Ground black pepper: to taste
