Chicken with Morel Mushrooms & Ramps

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It really doesn't get any better than this! A friend made me a present of some morel mushrooms. How lucky could I get. I had to make something wonderful with this offering.

Braised Chicken Thighs with Morels & Ramps in a White Wine Cream Sauce

8 boneless, skinless chicken thighs
1 tablespoon olive oil
2 Tablespoons unsalted butter
8-10 morel mushrooms (or whatever you have)
bunch ramps, about a dozen, trim off the end and chop roughly
1 cup dry white wine
1 teaspoon dried marjoram
1 teaspoon dried thyme (fresh is good if you have it available)
2 cloves garlic, chopped
1 cup half and half or light cream
Salt and pepper to taste
Flour for dredging

Directions
Preheat oven to 325 degrees.
Heat a large frying pan over high heat.
Generously salt and pepper chicken thighs on both sides. Dredge chicken in flour and shake off excess. Add olive oil and 1 tablespoons of butter to heated pan. When the oil begins to shimmer, add chicken to the pan. Do not overcrowd the pan. Allow chicken to brown for 4-5 minutes on each side. Transfer chicken to a platter. Reduce heat to medium and add 1 tablespoon butter to the pan. Add morels and white part of ramps. Saute for 4-5 minutes. Add garlic and continue to saute for an additional minute. Put chicken back in the pan with the vegetables. Add wine, reduce to a strong simmer. Add thyme, marjoram and ramp leaves. Cook for about 1/2 hour or until chicken is tender and and wine is reduced by a third or more. Add cream. Do not boil, but make sure it is warm. Serve chicken with sauce over top.
I suggest serving this dish over egg noodles or parsley potatoes.

This is a recipe I adapted from the Marx Foods Morel Mushroom Recipe collection

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