Chicken Thighs with Creamed Morels & Ramps
Recipe Date:
April 1, 2020
Serving Size:
4
Cook Time:
00:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Master Sommelier, Christopher Bates is a tour de force in the wine industry, and we are so lucky to have him here in the FLX. He trains and mentors new Master Sommeliers all over the world and has his own Element label in the Finger Lakes, ElementWinery.com. He and his wife, Isabel, created and run a restaurant/catering/winemaking/beer-making empire. Check them out at FLXHospitality.com. Chris is also an accomplished chef and his FLX Table restaurant in Geneva was previously voted one of Americas best new restaurants. He is a great friend and was kind enough to give us this recipe.
Ingredients
- 6 Chicken Thighs, skin on
- 1 Shallot
- 1 Morel Mushroom
- 4 ozs Heavy Cream
- 4 Ramps
- Salt and Pepper
- 4 ozs Sherry
- 2 tbsps Olive Oil
Directions
Dry your chicken thighs and season with salt and pepper all over. Cook the chicken thighs slowly in a cast iron pan with olive oil, skin side down. Flip once the thighs are cooked 75% through and finish cooking on the other side. In a large pan, sweat diced shallot with olive oil. Add morels (cut in half), season with salt and pepper. Make sure the mushrooms aren't crowded in the pan, you want them to have plenty of room. Add your sherry, let reduce until almost gone. Add cream, cook until just heated through. Turn off the heat and toss in sliced ramps. Plate up your chicken and morels and enjoy!