- 2 3 ½ lb. chickens (Bell & Evans)
- 5 tablespoons olive oil
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and pepper, to taste
- 3 tablespoons shallots
- 3 tablespoons balsamic vinegar
- 6 ounces foie gras
- 3 ounces heavy cream
- 4 ounces Cognac
- 6 ounces fresh Morel mushrooms
- 3 ounces chicken stock
Remove the breast from the chickens. Lightly brush with olive oil, approximately 1 tablespoon, and cover with the fresh herbs. Set aside and let marinate for 1 hour.
Remove the legs and thighs of the chicken. This will be used for a chicken salad to accompany the dish. Season with salt and pepper, and bake in a 350º oven for 1 hour. Let cool. (Place rest of bones in freezer for chicken stock.)
Remove the meat from legs and thighs. Break apart the meat in to bite size pieces. In a mixing bowl add the leg and thigh meat with 2 tablespoons of olive oil, shallots and balsamic vinegar. Season with salt and pepper to taste.
Place the foie gras in a food processor. Add heavy cream and half the Cognac. Season to taste with salt and pepper and purée until smooth (2-3 minutes).
Remove the stems from the Morels and spoon the foie gras mixture into the cavities in each Morel.
Place Morels in a sauté pan with chicken stock and cook for 8 minutes.
Season the marinated chicken breast with salt and pepper. Place in a hot skillet skin side down with remaining 2 ounces of olive oil. Let the skin turn a nice golden color. Once golden brown, place the chicken breast in a 350º oven for 15 minutes.
Pour the remaining Cognac in the pan that was used to cook the chicken. Deglaze and add a splash of cream. Cook until thickens. Add salt and pepper to taste.
To serve: Slice each chicken breast in two equal pieces. Place in lower half of a round plate. Place chicken salad above the breast in the center of the plate. Arrange the morels in a half circle around top of the plate. Pour Cognac sauce over the chicken breast.