Roast Chicken with Morel Sauce

Succulent roast chicken served with an elegant, rich, and earthy sauce made from soaked morel mushrooms and double cream.

Chicken Main Course Roast Dinner Party Morels

Estimated Nutrition

Calories

1068.1

kcal / serving

4272.5 kcal total

Carbs

6.6g

per serving

26.2 g total

Fat

80.7g

per serving

322.8 g total

Protein

71.4g

per serving

285.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Alternatively use 2 tbsp olive or sunflower oil

Butter

For the sauce

100

Double Cream

For the sauce

GrainsCereals

tbsp

Plain Flour

For thickening

Liquids

100

White Wine

Dry

Meat

1.5

Chicken

Whole

rashers

Bacon

Smoked, optional

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

Vegetables

Morel Mushroom

Dried, soaked overnight in 500ml whole milk

Method

Rub the chicken with butter and season with salt and pepper.

Place bacon rashers over the breast and roast in a tin for 60 to 75 minutes.

Drain the soaked mushrooms through a muslin-lined sieve and reserve the liquid.

Wash the mushrooms and cut them into bite-sized pieces.

Carve the chicken and serve on a platter with pan juices and morel sauce.

Preheat the oven to 180°C.

Melt butter in a pan, stir in flour for one minute, then gradually add wine.

Slowly stir the mushroom liquid and mushrooms into the sauce and cook for 20 minutes.

Stir in double cream, heat through gently, and season to taste.