Pan-Roasted Chicken in Cream Sauce Recipe

Name: Pan-Roasted Chicken in Cream Sauce Recipe
Ingredients: 1 chicken, 4 to 4 1/2 pounds, cut into pieces, or some combination of chicken parts on or off the bone, approximately 3 pounds; Kosher salt to taste; 2 tablespoons olive oil; 12 to 15 morels or other wild mushrooms, approximately 3 1/2 ounces; ¼ cup Cognac; 1 ½ cups chicken stock, homemade or low-sodium; ⅔ cup heavy cream; ½ cup Madeira wine; 1 tablespoon unsalted butter; 1 tablespoon crème fraîche or Greek-style yogurt; 2 teaspoons finely chopped savory; 1 tablespoon finely chopped tarragon; ½ tablespoon finely chopped parsley, to finish

"This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels Which sounds fancy and hard to make but isn't, really Brown the chicken, and set it aside to rest..."

INGREDIENTS

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1 chicken, 4 to 4 1/2 pounds, cut into pieces, or some combination of chicken parts on or off the bone, approximately 3 pounds

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Kosher salt to taste

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2 tablespoons olive oil

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12 to 15 morels or other wild mushrooms, approximately 3 1/2 ounces

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¼ cup Cognac

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1 ½ cups chicken stock, homemade or low-sodium

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⅔ cup heavy cream

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½ cup Madeira wine

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1 tablespoon unsalted butter

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1 tablespoon crème fraîche or Greek-style yogurt

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2 teaspoons finely chopped savory

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1 tablespoon finely chopped tarragon

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½ tablespoon finely chopped parsley, to finish

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