John Myers
Chicken Drumsticks in Morel Cream Sauce
The perfect chicken drumsticks in morel cream sauce recipe with a picture and simple step-by-step instructions.
- 10 g Dried Norway morels
- 300 ml Water
- 5 Chicken drumsticks
- White milled pepper
- Salt
- 1 tablespoon Oil
- 30 g Branded butter
- 50 g Bacon streaked diced
- 200 ml Sherry dry
- 200 ml Cream
- 150 g Chestnut mushrooms from the frozen store
- Soak the norwegian morels in about 300 ml of water for about 30 minutes, then pour them through a sieve, but collect the aromatic soaking broth. Drain the mushrooms well and then cut into slices or. cut into smaller pieces.
- Rinse the chicken drumsticks with cold water, pat dry again and rub all over with salt and pepper.
- Heat the oil with the butter in a large pan with a lid, add the bacon cubes and fry the legs in them until they are golden brown. When they have already taken some color, add the morels and let them continue to sizzle.
- After a few minutes, deglaze with sherry and reduce the liquid to about half the heat. Now add the cream and half of the soaking water and cook the dish covered for about 30 minutes.
- Now add the frozen chestnut mushrooms (not defrosted) and simmer for about 5 minutes. The sauce should now have a creamy consistency: if necessary, some of the mushroom soaking water can be added. And if the sauce is too thin, just stir in some mixed cornstarch.
- Season to taste again with pepper and salt and serve with grainy boiled rice. Spaetzle or ribbon noodles would also go very well.
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