1 1/2 cups (375 ml) chicken broth

2 packages 15 g dried morels

1 package 15 g of dried chanterelles

2 teaspoons (10 ml) cornstarch

2 tablespoons (30 ml) water

1 chicken, about 4 lbs (1.8 kg), skinned and cut into eight pieces

2 tablespoons (30 ml) butter

1 onion, chopped

2 cloves garlic, chopped

1/4 cup (60 ml) whiskey

1/2 cup (125 ml) 35% cream

2 teaspoons (10 ml) Dijon mustard

Salt and pepper

In a small saucepan, bring the broth to a boil. Add the morels and chanterelles. Let soak for 30 minutes. Set aside.

In a bowl, dissolve the cornstarch in the water and add to the broth and mushroom mixture. Set aside.

In a large skillet or large saucepan, brown the chicken in the butter. Season with salt and pepper. Add the onion and garlic and cook for about 2 minutes. Deglaze with the whiskey. Add the broth and mushroom mixture, cream and mustard. Bring to a boil while stirring. Cover and simmer gently for about 45 minutes. Turn the chicken pieces over and cook uncovered for about 15 minutes or until the chicken is cooked.

Serve with green beans.

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