France − Poulet aux Morilles
l ounce dried morel mushrooms
l cup hot milk
l frying chicken, cut into 8 serving pieces
1/4 cup vegetable oil
2 tablespoons unsalted butter
1 tablespoon all−purpose flour
l/2 teaspoon dried thyme leaves
1 1/2 cups dry white wine
2 tablespoons Cognac
l cup Creme Fraiche
Beurre manie (1 tablespoon all−purpose flour mixed with
1 tablespoon unsalted butter)
Salt and freshly ground white pepper
2 cups hot cooked rice
Creme Fraiche
1 cup heavy cream
1/2 cup sour cream
Whisk the cream and sour cream together in a mixing bowl. Cover
with plastic wrap and let sit at room temperature until thickened,
about 8 hours. Put a filter in a coffee filter top or line a
strainer with a double thickness of paper towels and set over a
bowl. Scrape in the thickened cream.
Let drain in the refrigerator, covered with plastic wrap, until
very thick, at least 12 hours or up to 24 hours. Spoon the cream
into a covered container and refrigerate. Creme Fraiche will keep
in the refrigerator for 1 week.
Cover the morels with the hot milk and let them soak for 30 minutes.
Meanwhile, pat the chicken pieces dry with paper towels. Heat the
oil and butter together in a skillet or saute pan large enough to
hold the chicken in one layer without crowding. Cook the chicken
pieces over medium−high heat until golden brown on both sides, about
10 minutes altogether. Transfer the chicken to a plate. Reserve.
Strain the morel soaking liquid through a sieve lined with dampened
cheesecloth. Squeeze the mushrooms with your fingers to force out
as much liquid as possible. Reserve. Discard the cheesecloth with
the sediment and set the liquid aside.
Rinse the mushrooms under cold running water to remove any grit.
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