Chicken and Morel Mushroom Fricassee

Instructions

1. Pat chicken dry with paper towels. Season with salt and pepper.
2. Melt 3 tablespoons butter in a large, heavy skillet over medium heat. Add chicken in batches; cook for 5-6 minutes on each side or until golden brown. Transfer chicken to a platter.
3. Melt remaining butter in the same pan over medium heat. Add the carrots, leeks and mushrooms; cook and stir for 3 minutes. Reduce heat to medium-low. Stir in flour until light brown. Gradually stir in the chicken stock, wine, thyme and bay leaf. Bring to a boil, stirring constantly. Cook and stir for 2-3 minutes or until thickened.
4. Reduce heat to medium-low. Carefully return chicken to the pan. Cover and cook for 20-25 minutes longer or until a thermometer inserted into meat reads 165°F. Transfer chicken to another platter. Remove and discard bay leaf.
5. Gradually stir in cream. Bring just to a boil, stirring constantly. Reduce heat to low. Gradually stir in Wild Morel & Leek Jack until melted. Return chicken to the pan; heat through. Remove from the heat. Season with salt and pepper. Sprinkle with additional Wild Morel & Leek Jack. Garnish with thyme.