Chicken And Spring Vegetable Stew
|Dried morels/4 ounces fresh morels||1 Ounce|
|Chicken breast halves||4|
|Ground pepper||1⁄4 Teaspoon|
|Dried tarragon||1⁄2 Teaspoon|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Chicken broth||2⁄3 Cup (10.67 tbs)|
|Heavy cream||3⁄4 Cup (12 tbs)|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Chopped chervil/Flat-leaf parsley||1⁄4 Cup (4 tbs)|
1. Soak dried morels in boiling water to cover for 20 minutes; drain. Rinse and dry fresh morels. Season chicken with salt and pepper.
2. Melt butter in a large Dutch oven over medium heat. Add chicken and cook, turning once or twice, until pale golden, about 6 minutes. Remove chicken from pan.
3. Reduce heat to medium-low. Add leeks and tarragon to pan, cover, and cook, stirring occasionally, until leeks are softened, about 8 minutes. Add wine and broth. Return chicken to pan. Cover and simmer 20 minutes.
4. Add cream, morels, peas, and asparagus. Simmer, uncovered, until asparagus and morels are just tender and chicken is white to bone, 5 to 7 minutes. Season with salt and pepper to taste. Sprinkle with chervil or parsley before serving.