Recipe: Tarragon Chicken with Morel Mushrooms
Chef John Lister, from Italian restaurant 'Ava' in Tampa shares how to make 'Tarragon Chicken with Morel Mushrooms' served with truffles!
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Tarragon Chicken with Morel Mushrooms
Ingredients
- 0.5 oz dried morel mushrooms
- 1 cup boiling water
- 2 x 10 oz skin-on chicken breast
- 2 tbsp neutral cooking oil
- 1 large shallot, julienned
- ½ cup leek washed, sliced
- 1 oz fresh porcini mushrooms or other fresh mushrooms
- 1 clove of garlic, crushed
- ½ cup dry vermouth
- 1 cup heavy cream
- 1 tbsp dijon mustard
- 2 sprigs of tarragon + 1 tsp chopped tarragon
- salt and pepper to taste
- fresh truffle – optional
Directions
Cover dried morel mushrooms with 1 cup boiling water and let rest 10 - 15 minutes
Remove mushrooms, strain liquid and reserve.
Preheat oven to 350 °F.
Pat chicken dry with paper towels and season both sides with salt and pepper.
Warm pan over medium - high heat for 5 minutes
Add 2 tablespoons of neutral cooking oil, when oil starts to shimmer lay chicken skin side down in the pan away from you.
Cook for a few minutes until golden brown then flip cook for an additional minute.
Remove chicken from pan, place on a plate.
Add shallots, leeks and fresh mushrooms to pan, cook for a couple of minutes then add garlic and re-hydrated morel mushrooms.
Deglaze pan with vermouth, cook for 30 seconds then add the reserved mushroom water and cream.
Add dijon mustard and two sprigs of tarragon. Season with salt and pepper
Return chicken to pan, bring to a simmer.
Place in a preheated 350 °F oven for 10 minutes.
Remove pan from oven, remove tarragon sprig and add chopped tarragon.
Check for seasoning then serve chicken with mashed celeriac or any potato of your choice.
Optional: finish with shaved truffles, you can also substitute a small amount of truffle oil or truffle sauce or some sort of truffle carpaccio.
For more about fresh truffles, watch the video with Chef Jeff and Chef Jon below
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