Chicken with Morels

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I made this recipe last night. I wanted to give it a 4, but I gave it a 5 because the chicken dish was amazing, but it is a very heavy meal. I wanted to recreate my experience in France, so I invited my family over for a french dinner. I served a cheese course, french onion soup, Chicken with morels, mash potatoes and broccoli. And for dessert, I made Ina's Orange chocolate mousse. Everything was fabulous, but it would have been better to spread out this heavy dishes and not try to consume them in a day. After the soup, I was full, so when it came time for the chicken with morels, I had no appetite. I would make this again, but as another reviewer suggested, I would serve it over egg noodles, and definitely leave the other courses for another day.

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I hunt morels in Michigan in spring and this is whats on the menu. YUM!

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This is the first Barefoot Contessa recipe I've made that didn't thrill me. It was okay. Too much work for ok...

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This was delicious. Simply delicious.

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This is always - ALWAYS - terrific. Yummy and versatile, easily adjusted with ingredient changes and always...terrific!

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This recipe is fantastic. I used shitake as others have as well and it was wonderful, but made no other substitutions. Love making this for guests.

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Balked at the $15 for a half-oz of morels from our local Whole Foods for this recipe but it sure was yummy. Made it to the letter of the recipe and wouldn't change a thing. Delish.

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OMG soooo good! Call me a cheapskate, but I substituted shiitakes for the morels, sour cream for the creme fraiche, and regular white wine for the Madeira and it STILL came out fabulous! I did, however, make my own clarified butter. Thanks for another winner, Ina!

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Tastes great, but I have a question, "If you're only going to bake for 12 minutes, would it be OK (and "greener" to simmer it covered instead?"

PJ

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This is a wonderful, tasty recipe and very much worth using clarified butter and creme fraiche.
To jbosch from Texas: where in the world do you find a grocer who sells clarified butter?
Clarified butter is so easy to make: I gently melt the butter (don't let it brown and scoop up the clear, yellow liquid leaving the white bits in the bottom of the pan.
Creme fraiche is also easy to make: I combine 2 cups of heavy cream with 2 tablespoon of buttermilk in a glass jar, cover it with damp paper towels secured with an elastic band or twine and let it sit in my kitchen window for 12-24 hours, depending on how cold my kitchen is.