法式羊肚菌燴雞
羊肚菌有「菇中之王」的美譽，好營養，又美味
*原菜式為用法國春雞，洋蔥原為乾蔥材料：
牛油 2 片
洋蔥 半顆
白酒 半碗
浸菇水
雞湯 250ml
忌廉 250 ml
羊肚菌 隨意
雞鎚 8隻做法：
1）雞鎚用鹽醃一醃幾小時
2）羊肚菌沖洗表面塵沙，泡水，泡菇水要留下
3）開鑊煎香雞鎚，表皮帶色就裝起置於一旁
4）開鑊煮汁，先放牛油2片，洋蔥倒埋落去
5）洋蔥煮至軟，放白酒，煮至液體剩下1/3
6）這時落浸菇水，再放雞湯和忌廉
7）再慢慢放羊肚菌和雞鎚
8）煮到湯汁交變濃就可以
Braised Chicken with French Morel Mushrooms
Morel mushrooms are known as the "king of mushrooms" and are not only delicious, but also highly nutritious.Ingredients:
2 slices of butter
1/2 onion
1/2 cup white wine
Soaking water from the mushrooms
250ml chicken broth
250ml cream
Morel mushrooms, as desired
8 chicken drumsticks Instructions:
Marinate the chicken drumsticks with salt for a few hours.
Rinse the morel mushrooms to remove any dirt or debris, and soak in water. Reserve the soaking water.
Heat a pan and sear the chicken drumsticks until the skin is browned, then set them aside.
In the same pan, add 2 slices of butter and onion.
Cook the onion until it is soft, then add the white wine and cook until the liquid is reduced to one-third.
Add the reserved mushroom soaking water, chicken broth, and cream.
Slowly add the morel mushrooms and chicken drumsticks.
Simmer until the broth thickens, then serve and enjoy!