Chicken with Morels

I made the best food I've ever eaten on Sunday night. Seriously. Best. Food. Ever. I didn't take a photo because we were seriously too busy saying, "Are you kidding me?!" But there is a beautiful photo of it here. This is where I got the idea to make the recipe.

A few notes: I only used 1/2 ounce of morels. They are craaaaaazy expensive. I could only find them at Whole Foods and they were $15 for a 1/2 ounce. But if you think ahead you can order them on Amazon for half the price. But because I was only using 1/2 ounce I decided to follow the directions on the back of the package, simmer them in water, and strain the broth through a coffee filter (I did it twice) and use some of it for the wine. Apparently you can buy non-alcoholic wine, but I used used 3/4 cup of white grape juice and 1/4 cup morel broth in place of the wine and it tasted perfect. Also, I made my own creme fraiche (recipe follows). I did NOT however, clarify butter to brown the chicken. I used olive oil, because it was easier. I realize this sounds like a crazy amount of work, but seriously IT WAS THE BEST FOOD I'VE EVER EATEN. And I've eaten some good food. And the recipe is actually very easy if you plan ahead a little. I hope you'll try it for a special occasion. I served it with roasted potatoes and roasted acorn squash and it was the perfect meal to celebrate my parents arrival.

Anyway I'll just link to the recipe because then you can just print it out all nicely and such. Here it is!

Creme Fraiche

1 cup heavy cream
1 TBS buttermilk

Mix cream and buttermilk together in a glass container. Cover loosely with plastic wrap and keep at room temperature for 24 hours, stirring 2 or 3 times. The mixture should be very similar to a loose sour cream when it's ready. Refrigerate for at least 6 hours before using. Keeps up to 2 weeks in the fridge.