Chicken with Morels in Chicago

Hello Everyone!

Just checking in from Chicago. We had a great first day yesterday. Flight was fast and trouble-free. Not only did our suitcase arrive on the plane with us, but it was all in one piece and third out on the baggage claim. No wait for a taxi which brought us promptly to our friends’ lovely home. After a great bacon, egg, and cheddar bagel, we headed out to catch a train for an adventure. We spent a relaxing afternoon wandering down the main drag in Andersonville and enjoying a few local Chicago-brewed beers. Did a little shopping, bought a fuzzy plant named Sampson, and then returned to our friends’ place, where our gracious hostess was cooking up a fantastic dinner; Ina Garten’s Chicken with Morels.

It started with morels, those adorable honeycomb shaped mushrooms, soaked in steaming hot water until tender.

Then, pieces of chicken breast were dredged in flour and lightly browned in a pan.

The chicken was removed, the shallots and mushrooms cooked until tender, and the wine added.

Add a little creme fraiche, cream, and lemon juice. Pour the sauce over the chicken in a baking dish. Bake for a few minutes.

Voila! A delicious, elegant meal, served over hot egg noodles with a side of farm-fresh summer corn. Doesn’t get much better than this!

Chicken with Morels

We’ll be heading into downtown Chicago today, to see where the day will take us. And later tonight, we’re hitting The Publican for a feast on seafood, pork, and beer. I’m certain it will be a great day!