Chicken legs with ceps (or morels)
Inspired from: Cuisses de Poulet aux Morilles
Comment: Cook the pasta according to the method of 100:10:1, that is to say for 100 g of pasta, use 10- g of salt and 1 liter of water. Although it is not very important, it is better to salt the water at the beginning. No need to put oil in the cooking water, just stir occasionally during cooking. Finally, once the pasta is drained, stir in a little splash of EVOO so they do not stick, then serve with the sauce. If using morels, wash them carefully after having soaked them since they often contain sand.
2 or 4 chicken legs depending on size
20 gr dried ceps
50 g of lardons (opt)
1 dl of heavy cream
1/2 onion sliced thinly
2 cloves garlic
2 dl of white wine
1 good schlook of cognac
2 bay leaves
Salt and pepper
200- gr of tagliatelle
Parmesan (to grate)
Put the dried ceps to soak (1 to 2 hours).
In a casserole over medium heat, sear the chicken legs of both sides in a little EVOO and butter, they must be golden brown.
Carefully filter the cep water.
In the casserole, fry the bacon, then sweat the chopped onion, then the garlic cloves crushed, with butter and a little EVOO.
Then put back the legs in the casserole. Sprinkle with flour, add the white wine, bay leaf, salt and pepper. Add the cep water
filtered and porcini mushrooms. Stir and simmer covered for ~25 minutes.
Then take out the thighs, keep them warm.
Start heating the salted pasta water.
Add a nice schlook of cognac in the sauce, boil 1 minutes or flambé, Add cream and mix. Cook the sauce for another two to three minutes, check the seasoning if necessary (salt), and return the legs in the pot. Keep warm.
When the water boils, plunge the tagliatelle into it. Cook according to the time indicated on packaging.
Serve with grated Parmesan.