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WHITe WIne CHICKen WITH ORAngeS, mOReLS,<br />
SHALLOTS AnD FIDDLeHeADS<br />
Serves 4<br />
2 cups (500 ml) fresh morel mushrooms<br />
1½ cups (375 ml) fresh fiddleheads, trimmed<br />
1 tbsp (15 ml) butter, unsalted<br />
2 tbsp (30 ml) olive oil<br />
3 lb (1.5 kg) chicken, quartered<br />
salt and freshly ground black pepper<br />
2 garlic cloves, minced<br />
3 shallots, sliced<br />
1 cup (250 ml) white wine<br />
½ cup (125 ml) chicken stock<br />
2 oranges, peel removed and segmented<br />
2 tsp (10 ml) fresh chives, minced<br />
½ tsp (2 ml) fresh tarragon, minced<br />
Cut morels in half and place in bowl of water with pinch of salt. Place plate over<br />
CM<br />
mushrooms to keep submerged and soak for 30 minutes. Drain morels and rinse<br />
well. Set aside. Rinse fiddleheads in several changes of cold water. Bring large MY pot<br />
of water to boil and fill a bowl with ice water. Add fiddleheads to boiling water,<br />
CY<br />
blanch for 2 minutes then transfer to ice water to cool. Discard boiling water.<br />
Repeat process with a fresh pot of boiling water. Drain on a baking sheet lined CMY<br />
with paper towel and set aside. In large frying pan or sauté pan, melt butter and<br />
1 tbsp (15 ml) olive oil together over medium-high heat. Season chicken pieces K<br />
with salt and pepper. In 2 batches, sauté chicken until golden brown on all sides.<br />
Plate browned chicken and set aside.<br />
Add remaining 1 tbsp (15 ml) olive oil to pan and cook garlic and shallots until<br />
soft and just starting to caramelize, about 4 minutes. Add wine and stock and<br />
bring to boil, scraping up brown bits from bottom of pan. Add browned chicken<br />
to pan. Reduce heat so sauce is at a simmer, cover and cook for 10 minutes.<br />
Add prepared morel mushrooms to mix and continue cooking until chicken is no<br />
longer pink. If sauce gets too thick before chicken is cooked, add more wine and<br />
chicken stock. 3 minutes before chicken is done, stir in fiddleheads. just before<br />
serving, adjust seasoning with salt and fresh ground black pepper to taste and stir<br />
in orange segments, chives and tarragon. Serve with crusty bread and green salad.<br />
PAIRS wITH<br />
WITHeR HILLS PInOT gRIS<br />
New Zealand $18.98 23820<br />
LOUIS LATOUR ARDèCHe CHARDOnnAy<br />
France $13.99 132498<br />
C<br />
M<br />
Y<br />
TASTE 137
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