Best White Asparagus And Morel Sauté Recipes

BRAISED CHICKEN WITH WHITE ASPARAGUS AND MOREL SAUTé WITH CRèME FRAîCHE

Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche image

Provided by Suzanne Goin

Categories Chicken Mushroom Onion Braise Marinate High Fiber Asparagus Leek Sherry White Wine Spring Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

6 large chicken leg-thigh pieces (about 5 1/2 pounds total)
2 tablespoons finely grated lemon peel
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh Italian parsley plus 6 sprigs
4 tablespoons (1/2 stick) butter, divided
1 tablespoon extra-virgin olive oil
1 cup sliced onion
1 cup sliced leeks (white and pale green parts only)
1/2 cup dried morels (about 3/4 ounce)
2 bay leaves
1 cup dry white wine
1/4 cup dry Sherry
4 cups low-salt chicken broth
White Asparagus, Morels, and Leeks
1/2 cup crème fraîche or sour cream

Steps:

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 325°F. 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 400°F. 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 3 cups, 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.

WHITE ASPARAGUS AND MOREL SAUTé

White Asparagus and Morel Sauté image

Provided by Suzanne Goin

Categories Herb Mushroom Side Sauté Vegetarian Low Cal High Fiber Asparagus Leek Spring Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds white asparagus, trimmed, peeled, cut diagonally into 3-inch lengths
6 tablespoons (3/4 stick) butter, divided
6 ounces fresh morels, cleaned, halved if large
2 teaspoons fresh thyme leaves
3/4 cup thinly sliced leeks (white and pale green parts only)
2 tablespoons chopped fresh Italian parsley

Steps:

Cook asparagus in large saucepan of boiling salted water until just tender, about 4 minutes. Drain and cool.
Melt 4 tablespoons butter in heavy large skillet over high heat. Add morels and sauté 3 minutes. Reduce heat to medium; add thyme and sprinkle with salt and pepper. Sauté until morels are tender, about 6 minutes. Add remaining 2 tablespoons butter to skillet, then add asparagus; toss to coat. Sauté 2 minutes. Add leeks; sauté 2 minutes. Stir in parsley. Season with salt and pepper.