Canadian national Chicken receipe

Preparation time: 10 minutes Stand: 30 minutes (Cook time : 1 hour)

Ingredients

• 1-1/2 cups (375 mL) sodium-reduced chicken broth (Chicken Stock)
• 1 pkg (1/2 oz/14 g) dried morel mushrooms or any ordinary mushrooms  
• 1 chicken, (4 lb/2 kg), cut into pieces
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) pepper
• 1/4 cup (60 mL) all-purpose flour
• 2 tbsp (30 mL) vegetable oil
• 1/4 cup (60 mL) butter
• 1/3 cup (75 mL) chopped shallots or Onions
• 2 cloves garlic, minced
• 1 cup (250 mL) dry sherry or white wine
• 1/2 cup (125 mL) whipping cream 
• 1 fresh thyme sprig 
• 2 tbsp (30 mL) chopped fresh parsley

Preparation

In small saucepan, bring broth to boil. Remove from heat. Add mushrooms; let stand for 30 minutes to rehydrate. 

Meanwhile, sprinkle chicken with salt and pepper; dredge in flour, shaking off excess. 

In large skillet or Dutch oven, heat oil over medium heat; brown chicken. Remove to plate. Drain fat from pan.

In same skillet, melt butter over medium heat; cook shallots and garlic until softened. Pour in sherry, scraping up brown bits and bring to boil; boil for 2 minutes. 

Add cream, thyme and broth with mushrooms, being careful not to add any grit from bottom of pan. Return chicken and any accumulated juices to pan; bring to boil. Reduce heat and simmer until juices run clear when chicken is pierced and sauce is thickened, about 45 minutes. Sprinkle with parsley.