Post by @storeboughtisfina

SIMPLY INA COUNTDOWN, DAY 4 | BAREFOOT IN PARIS I put off making Ina’s Chicken with Morels for the first two years of the project. First, because morels intimidated me, and second, because they were so expensive. I wasn’t making much money at the time, and I was terrified I’d spend all that money only for the dish not to be worth it. I should have known better than to doubt Ina! Funnily enough, my first taste of morels was at Verjus in Paris, on the very night I met Ina and Jeffrey at the restaurant. They were my favorite course of the entire meal. This past spring, I kept my eyes peeled for fresh morels at the Portland farmers market. After a few weeks with no luck, I finally asked the mushroom guy and learned that they’re harder to find in Maine because of our acidic soil. So, I bought dried morels and rehydrated them, just as Ina recommends. Chicken breasts are lightly dredged in flour then brown in clarified butter. The base of the sauce starts with sauteed morels, shallots and garlic with a little Madeira to deglaze the pan before adding crème fraîche and heavy cream. The sauce is poured over the browned chicken, and everything is baked until hot and bubbly It really is a phenomenal dish. The earthy morels make it feel special, but that sauce is the real star. You will absolutely be licking it off your plate. 📖: Barefoot in Paris, page 116 #InaGartenRecipes #BarefootContessa #ChickenWithMorels #MorelMushrooms #BarefootInParis