Chicken Morel Mushroom Asparagus One Pan Pie Recipes

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CHICKEN, MOREL MUSHROOM & ASPARAGUS ONE-PAN PIE



Chicken, morel mushroom & asparagus one-pan pie image

Cook up a spring chicken and asparagus pie using seasonal morel mushrooms. This hearty one-pan dish is a fresh new take on the classic chicken pie

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 1h5m

Number Of Ingredients 14

100g fresh morel or 30g dried morels
200ml chicken stock (if using fresh morels)
50g butter
2 shallots , finely sliced
3 thyme sprigs , leaves picked
2 bay leaves
1 tbsp plain flour , plus extra for dusting
100ml dry sherry or white wine
200ml crème fraîche
6 skinless boneless chicken thighs , cut into large chunks
bunch asparagus , woody ends removed, stalks cut into 4cm pieces
½ pack tarragon , leaves roughly chopped, plus a sprig to decorate
1 block puff pastry (375g), all-butter is best
1 egg , beaten, to glaze

Steps:

  • If you are using dried mushrooms, heat the stock and soak them for 10 mins, then remove them, strain the liquid and set it aside. If you're using fresh mushrooms, clean them thoroughly before using. Set a couple of the nicest-looking morels aside to decorate the top of the pie, and halve the rest.
  • Heat half the butter in a skillet and fry the halved morels for 3-4 mins or until wilted. Scoop them onto a plate and set aside. Heat the remaining butter and gently cook the shallots in the pan with the thyme and bay. Once softened, stir in the flour and cook for 1 min or until you have a sandy paste.
  • Pour in the sherry and sizzle, then carefully stir in the strained soaking liquid (or 200ml chicken stock if you've used fresh morels), followed by the crème fraîche. Season well and bring the sauce to a gentle simmer. Add the chicken and poach in the sauce for 10 mins or until the chicken is just cooked through. Remove the bay, stir through the asparagus, tarragon and fried morels, then remove from the heat.
  • Heat oven to 220C/200C fan/gas 8. The pastry needs to sit on top of the ingredients, so if your pan is too deep, use a pie dish instead. Roll out the pastry on a floured surface to the thickness of a £1 coin, then cut the pastry to fit the pan or dish, and drape it over the pie mixture using a rolling pin to help you. Liberally brush with egg, season the pastry with flaky sea salt, and pop your reserved morels on the top. Bake for 20 mins or until the pastry has puffed and is a deep golden brown. Leave tor rest for 5 mins before serving straight from the pan.

Nutrition Facts : Calories 699 calories, Fat 50 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1 milligram of sodium

CHICKEN, MUSHROOM & ASPARAGUS PIE



Chicken, Mushroom & Asparagus Pie image

Make and share this Chicken, Mushroom & Asparagus Pie recipe from Food.com.

Provided by Sara 76

Categories     Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
500 g chicken breasts, cubed
200 g mushrooms, sliced
1 (375 ml) can low-fat evaporated milk
1 tablespoon cornflour
2 teaspoons grainy mustard
2 teaspoons chicken stock powder
1 (400 g) can asparagus, cuts drained
1 sheet puff pastry

Steps:

  • Pre-heat oven to 200°C.
  • Heat oil in pan over medium heat.
  • Brown chicken, add mushrooms and cook for 2 minutes.
  • Add combined evaporated milk, cornflour, mustard, and stock powder.
  • Bring to the boil, simmer covered for 6 minutes, stirring twice.
  • Remove from heat, stir in asparagus.
  • Spoon mixture into 6 individual oven proof dishes.
  • Dive the pastry sheet into 6 squares and top dishes with pastry.
  • Brush with a little egg yolk and slit the pastry.
  • Bake for 15-20 minutes until golden.

CHICKEN WITH MORELS



Chicken with Morels image

Provided by Ina Garten

Categories     main-dish

Time 1h16m

Yield 6 servings

Number Of Ingredients 12

1 - ounce dried morels, soaked for 30 minutes in 3 cups very hot water
6 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
1 ¿4 cup clarified butter
1 ¿3 cup chopped shallots (2 large)
1 tablespoon minced garlic (3 cloves)
1 cup Madeira wine
1 cup (8 ounces) creme fraiche
1 cup heavy cream
2 tablespoons freshly squeezed lemon juice

Steps:

  • Preheat the oven to 375 degrees F.
  • Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
  • Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
  • Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3¿4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

PAN-ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE



Pan-Roasted Chicken with Morel Mushroom Sauce image

Morel mushrooms are one of the most delicious-and fleeting-signs of spring, and this one-pan dish is a decadent way to usher in the new season. In it, tender whole chicken legs are finished in a creamy sauce that's layered with the flavors of morels, herbs and white wine. Round out the meal with a salad of mixed greens, oven-roasted potatoes or rice pilaf for an impressive dinner-party menu.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 whole chicken legs (about 12 ounces each)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
3/4 cup thinly sliced shallots (about 2 medium shallots)
4 cloves garlic, crushed
8 ounces fresh morel mushrooms, cleaned and halved
1 cup dry white wine
1 cup low-sodium chicken broth
6 sprigs thyme
1/2 cup heavy cream
1 tablespoon finely chopped fresh chives

Steps:

  • Season the chicken generously all over with salt and pepper.
  • Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
  • Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
  • Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
  • Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.

CHICKEN FRICASSEE WITH MORELS AND ASPARAGUS



Chicken Fricassee With Morels and Asparagus image

Provided by Molly O'Neill

Categories     dinner, main course

Time 50m

Yield Four servings

Number Of Ingredients 12

4 teaspoons unsalted butter
2 chicken breasts, split in half and skinned
1/4 cup minced shallots
1 cup chicken broth, homemade or low-sodium canned
1 cup white wine
4 sprigs fresh thyme
20 asparagus spears, ends snapped off, cut into 2-inch pieces
1 cup morels, stemmed and cleaned
1 1/2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
2 tablespoons heavy cream
1 tablespoon chopped Italian parsley

Steps:

  • Heat 2 teaspoons of butter in a large, wide pot over medium-high heat. Add the chicken breasts and sear until browned, about 4 minutes per side. Remove the chicken from the pan. Lower the heat to medium, place 1 teaspoon of butter and the shallots in the pan and cook, stirring constantly, for 30 seconds.
  • Add the broth, wine and thyme and bring to a simmer. Add the chicken and bring back to a simmer. Cover and cook until the chicken is cooked through, about 20 minutes. Remove the chicken and tent with foil to keep warm. Increase the heat and simmer the liquid until it has reduced to 1 cup, about 10 minutes. Remove the thyme.
  • Meanwhile, bring a large pot of water to the boil. Add the asparagus and blanch until crisp-tender, about 3 minutes. Drain and rinse under cold water. Heat the remaining butter in a large nonstick skillet over medium heat. Add the asparagus and the morels and saute until tender, about 4 minutes. Season with 1/2 teaspoon of salt and pepper to taste.
  • Stir the cream, 1 teaspoon of salt and pepper to taste into the sauce. Adjust seasoning if necessary. Divide the chicken among 4 plates and spoon the sauce over it. Place the asparagus and morels around the chicken, sprinkle with parsley and serve immediately.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 615 milligrams, Sugar 3 grams, TransFat 0 grams

ASPARAGUS WITH MOREL MUSHROOMS



Asparagus With Morel Mushrooms image

Make and share this Asparagus With Morel Mushrooms recipe from Food.com.

Provided by seangcolman

Categories     Vegetable

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

1/4-1/2 ounce dried morels or 1/4-1/2 ounce porcini mushroom
1/4 cup butter
1/2 cup shallot, chopped
1 lb fresh shiitake mushrooms or 1 lb white button mushrooms, cleaned, trimmed and sliced
1 -1 1/2 lb asparagus, trimmed, cut into 1 1/2 -inch length
1/4 cup heavy cream
1 teaspoon fresh tarragon, chopped or 1 tablespoon fresh chervil
salt and pepper

Steps:

  • Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
  • Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
  • Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

Nutrition Facts : Calories 257.3, Fat 17.6, SaturatedFat 10.9, Cholesterol 50.9, Sodium 110.5, Carbohydrate 25, Fiber 4.7, Sugar 6.1, Protein 5.5

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