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Chicken with Morels Recipe

Chicken with Morels

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (132)

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Average Rating:

Total Reviews: 132

Showing 81-90 of 132

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  • on September 19, 2007

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    I used mushrooms instead of morels because of cost/availability. This recipe was just wonderful. I ate it for days and served it with the ROSEMARY POLENTA. Easy and perfect for company. Pam/Cleveland

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  • on September 18, 2007

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    Yes, this is terribly indulgent but it is certainly worth having ever so often. Absolutely delicious. I used fresh morels as I'm not terribly fond of dried mushrooms, and it turned out wonderfully. Thank you.

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  • on August 26, 2007

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    I think this is one of the best recipes that I have tried from Ina. It was Delicious!!! Thank you for inspiring me to try this wonderful dish.

    A Fan From Texas!!

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  • on July 15, 2007

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    I made this for my husband and his eyes bulged out on the first bite because the mushroom reduction is so intense. [I may have reduced a bit too much] This doesn't mean it is at all bad, in fact he asked me to make it again as it was very tasty and a real change from boring chicken dishes. Just warn him next time.....

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  • on July 01, 2007

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    This was a wonderful recipe. It was easy, if not cheap to make. Worth every penny though! Those who didn't use creme fraiche are missing out; sour cream is not the same taste or texture. Also morels are heavenly and I wouldn't substitute white mushrooms, no comparison. I did substitute brandy for the Madeira wine because I didn't want to buy a bottle and only use a cup of it. I had good brandy and it was fabulous. I also used just a little lemon juice so as not to fight with the brandy. However, next time, I might add chopped fresh flat leaf parsley at the end. I don't know though because I really loved this dish the most! I think it's the best thing I've ever made and I'm a pretty good cook!

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  • on June 17, 2007

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    I put more time tracking down the ingredients than in making the dish - but it was worth it. Creme fraiche was eventually found (wish there were an understandable English translation....only one store had a clue, but I had to substitute fresh morels (1/4 lb. at $39.99/lb. as the dried ones could not be found. Served this for a Mother's Day brunch and it was a huge hit for all the mothers. They're still talking about it, well over a month later.

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  • on May 06, 2007

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    Although I'm a sucker for any recipe with morels in it, I have very rarely been as pleased with a recipe as this one! Fabulous...absolutely fabulous... I will make this again and again, especially for company--what a hit!

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  • on April 28, 2007

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    I made this for my husband the other night and we were both in heaven. Each bite just melted and our stomachs could not wait for the next. it was the most quiet dinner ever...:- sign of good food!

    Thanks Barefoot Contessa!

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  • on April 21, 2007

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    I've made this a few times and it is always delicious

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  • on April 12, 2007

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    Nice chicken dish. I may be picky but I'm the daughter of immigrants from Madeira. I STRONGLY feel that accurate information should be given on national T.V.!!! Madeira wine (used in this dishis NOT a Spanish wine as Ina stated in this episode!!! It is a PORTUGUESE wine made on the island of Madeira, Portugal! I don't think it's too much to expect chefs to get the ingredients right!

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