Chicken With Morel Cream Sauce

• 3/4 ounce dried morel
• 3 lbs chicken, cut up
• 1 1/2 tablespoons butter
• salt & pepper
• 10 ounces dry sherry
• 1 cup heavy cream
• 6 ounces fresh mushrooms (preferably morels)
• fresh parsley, chopped

1. Rinse dry morels & place in small bowl.
2. Pour 1/2 cup boiling water over top& soak for 1/2 hour.
3. Cut the chicken into 8 pieces (2 legs, 2 thighs, 4 half brests); reserve wings & backs for making stock or soup.
4. Melt butter in heavy frying pan over medium heat.
5. Add chicken pieces & cook until golden on each side (about 5- 8 minutes).
6. Remove to plate, season to taste & keep warm.
7. Discard fat in pan, then add sherry & scrape the bottom of the pan to deglaze.
8. Boil until the sherry is reduced by half.
9. Drain the liquid from the soaking mushrooms through a fine sieve (to remove any grit) into the frying pan.
10. Add the cream & bring to a boil; simmer for 3 minutes.
11. Cut the soaked morels into halves or quarters (depending on their size) and add to pan.
12. Return chicken to pan & cook for another 10 minutes, uncovered.
13. Clean the fresh mushrooms, add to the pan, cover & cook for another 10 minutes or until chicken is cooked through.
14. Garnish with parsley.

morel, chicken, butter, salt, sherry, heavy cream, mushrooms, fresh parsley

Taken from www.food.com/recipe/chicken-with-morel-cream-sauce-59858 (may not work)