Chicken á La Tulipe
Yields two servings. Total Time 1 hr. and 45 minutes.
1 ½ ounces dried shiitakes or other dried mushrooms
2 tablespoons Cognac
2 tablespoons butter, divided
1¼ cups light cream or creame fraiche, divided
1 3½-pound chicken, rinsed (neck, giblets and liver removed)
1 teaspoon salt, divided in half
Pinch of cayenne
¼ teaspoon pepper
¼ cup dry white wine
Preheat oven to 450 degrees and let mushrooms soak in Cognac 15 minutes. Drain, reserving liquid.
Sauté mushrooms in 1 tablespoon butter for 5 minutes; then add ½ cup light cream and reduce by half. Stir in ½ teaspoon salt and the cayenne.
Rub chicken with remaining butter and sprinkle with remaining salt and the pepper. Spoon mushrooms into the body cavity. Roast chicken on one side for 15 minutes, baste and then roast on the other side 15 minutes and baste again. Finally, roast it breast side up for 20 minutes.
Remove chicken from the oven. Throw away most of the fat from the pan, add the wine, mushrooms and reserved Cognac, deglazing, and flambé immediately. Reduce over high heat.
Shake mushrooms and juices from the chicken into the pot, add ¾ cup light cream and simmer for 5 minutes, until thickened. Taste for seasoning.
Cut the chicken into 8 serving pieces, arrange them on the platter and pour the morel sauce over them.
HipSilver followed the recipe almost "To a T". We even found dried morels…If they are a little rich for your pocketbook, we found a substitute that worked just fine. We used dried Shiitakes, three ½ oz. packages. Both the Morel and Shiitake mushrooms can be ordered from: http://www.melissas.com/Dried-Shiitake-Mushrooms-p/599.htm.
As a delightful ending to this marvelous meal, may we suggest these superb hand crafted chocolates from Chocolate Springs.