Chicken And Egg Salad

Fragrant and flavourful, this chicken and mushroom dish turns into a meal when served with deliciously cheesy perogies!
Directions for: Chicken with Morels

Ingredients

1 cup chicken broth

2 packages (15g/0,5 oz each)dried morel mushrooms

1 package (15 g/0.5 oz)dried chanterelle mushrooms

2 tsp cornstarch

2 Tbsp water

1 chicken (approx. 4 lbs) cut into 8 pieces, skin removed

2 Tbsp butter

1 onion, chopped

2 cloves garlic, chopped

cup whiskey

cup 35% cream

2 tsp Dijon mustard

1 Tbsp chopped fresh chives

Salt and pepper

Directions

1. In a small saucepan, bring the broth to a boil. Remove from the heat and add the morels and chanterelles. Let rehydrate for about 30 minutes. Set aside.

2. In a bowl, dissolve the cornstarch in the water. Add the broth and mushroom mixture. Set aside.

3. In a large skillet or Dutch oven over medium heat, brown the chicken in the butter. Season with salt and pepper. Add the onion and garlic and continue cooking for about 2 minutes. Deglaze with the whisky. Add the broth and mushroom mixture, cream and mustard. Bring to a boil while stirring.

4. Cover, reduce the heat and simmer gently for about 45 minutes. Turn the chicken pieces and continue cooking uncovered until the chicken is done, about 15 minutes. Sprinkle with chives.

5. Serve with green beans and Perogies (see recipe).

See more: Saute, Poultry, Fall, Winter, Dinner, Mushrooms, Chicken, Main