Ingredients
- 3 tablespoons unsalted butter
- One 3- to 4-pound chicken, cut into 8 pieces
- Salt and freshly ground pepper
- 6 small shallots, peeled and quartered lengthwise (see Note)
- 1/4 pound morels (about 6), quartered lengthwise
- 1 cup water
- 1 pound pencil-thin asparagus
- Juice and zest of 1 lemon
Description
Food & Wine
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter