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Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche

Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This elegant braised chicken with white asparagus and morels is a celebration of delicate, sophisticated flavours. By marinating the chicken in a fragrant blend of lemon zest, fresh thyme, and parsley, the meat develops a deep savoury profile that pair perfectly with the earthy richness of dried morels. The slow-braising technique ensures the chicken remains succulent and tender, while a final roast provides a beautifully crisp, golden skin that contrasts with the silky sauce.

Designed as a balanced nutritious meal, this dish incorporates seasonal vegetables and a refined herb-infused broth. The addition of dry Sherry and white wine adds a bright acidity, which is mellowed by a touch of crème fraîche just before serving. It is an ideal choice for a weekend dinner party or a special family gathering, offering a professional restaurant-quality finish that remains simple to prepare at home.

Ingredients for Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche

6 large chicken leg-thigh pieces (about 2.5kg total)
2 tablespoons finely grated lemon peel
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh Italian parsley plus 6 sprigs
60 מ"ל (1/2 מקל) חמאה, מחולק
1 כף שמן זית כתית מעולה
240ml sliced onion
160g sliced leeks (white and pale green parts only)
1/2 cup dried morels (about 20g )
2 עלי דפנה
1 cup dry white wine
60ml dry Sherry
950 מ"ל ציר עוף דל מלח
White Asparagus, Morels, and Leeks
120ml crème fraîche or soured cream

How to make Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche

Toss chicken pieces with peel, thyme, and chopped parsley in large bowl. Cover and refrigerate at least 4 hours or overnight.

Let chicken pieces stand at room temperature 15 minutes. Sprinkle with salt and pepper; let stand 15 minutes more.

Preheat oven to 163°C. Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add chicken pieces, skin side down; cook until deep brown, about 5 minutes. Turn chicken over; reduce heat to medium and cook 2 minutes. Arrange in single layer in large ovenproof pot. Pour off all but 4 tablespoons drippings from skillet. Add onion, leeks, morels, and bay leaves to skillet; sauté over medium heat until vegetables are golden, about 7 minutes. Add wine and Sherry; increase heat to high and boil until liquid is reduced by half, about 2 minutes. Add broth; bring to boil. Add 6 parsley sprigs. Pour vegetables over chicken. Cover pot with plastic wrap, then foil. Bake until chicken is very tender, about 1 1/2 hours.

Increase oven temperature to 204°C. Transfer chicken pieces to rimmed baking sheet; roast in oven until brown, about 15 minutes.

Meanwhile, strain vegetable-broth mixture into medium saucepan. Press on solids to extract as much liquid as possible. Boil liquid until reduced to 725ml , about 15 minutes. Whisk in remaining 2 tablespoons butter. Season with salt and pepper.

Arrange chicken on large platter. Spoon reduced juices over. Arrange white asparagus, morels, and leeks over and around chicken. Top each chicken leg with dollop of crème fraîche and serve.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.