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Chicken Fricassee with morels


  • Soak morels in warm water for 40 mins. Drain well.
  • Then heat a thin layer of oil in a large heavy-bottomed pan and gently saute the chicken, covered, until golden brown all over. Remove and set aside.
  • Add a little more oil to the pan, if needed, and gently saute the onion and garlic until tender.
  • Then add about 1 cup stock with seasonings. Stir, bring to the simmer and return the chicken to the pan, together with the morels. Turn the heat right down and simmer very gently for about 5 mins, turning every now and then. Remove the chicken and set aside.
  • Add the cream and parsley to the pan and whisk lightly. Reduce the sauce to almost a sauce consistency. Taste for seasoning.
  • At the same time, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well.
  • To serve, mound the pasta on individual plates, top with chicken and spoon the sauce over.


  • 25 gm dried morel mushrooms
  • olive oil
  • 1 whole chicken, jointed
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 2 cups chicken stock
  • sea salt & freshly ground pepper
  • a slurp of cream
  • 1 tbsp chopped fresh parsley
  • 400 gm fettuccine

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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