Sautéed chicken with wine and morel mushrooms recipe
 A simple chicken dinner that is perfect for a midweek pick-me-up. 4 tbsp plain flour 1.5kg/3lb 5oz chicken, jointed into 8 pieces1 tbsp olive oil150g/5½oz fresh morel mushrooms, cleaned2 garlic cloves, peeled200ml/7fl oz sweet white wine 350ml/12fl oz chicken stock200ml/7fl oz double cream75g/2¾oz butter, plus a knob for the noodles1 sweetheart cabbage, stalks removed and shredded50g/1¾oz wild garlic400g/14oz dried noodlessalt and freshly ground black pepper 4 tbsp plain flour 1.5kg/3lb 5oz chicken, jointed into 8 pieces 1 tbsp olive oil 150g/5½oz fresh morel mushrooms, cleaned 2 garlic cloves, peeled 200ml/7fl oz sweet white wine 350ml/12fl oz chicken stock 200ml/7fl oz double cream 75g/2¾oz butter, plus a knob for the noodles 1 sweetheart cabbage, stalks removed and shredded 50g/1¾oz wild garlic 400g/14oz dried noodles salt and freshly ground black pepper Method Season the flour with salt and pepper and then dust the chicken pieces with the seasoned flour. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a heavy-based ovenproof pan. Fry the chicken pieces skin-side down until golden. Add the mushrooms and garlic. Add the wine and stir to mix with any sediment at the bottom of the pan. Add the stock and simmer for a couple of minutes. Add half of the cream. Place the pan in the oven for 20–30 minutes. Check that the chicken has cooked through with no traces of pink. Check the consistency of the sauce and add the rest of the cream if desired. Heat the butter in a lidded frying pan. Add the cabbage and wild garlic with a splash of water. Put a lid on the pan. Cook for 1–2 minutes until just wilted and season with salt and pepper. Cook the noodles in a saucepan of boiling water until tender. Drain, add the knob of butter and season with salt and pepper. Place the cabbage, wild garlic and noodles on warmed plates. Ladle the chicken and sauce on the side and serve immediately. Season the flour with salt and pepper and then dust the chicken pieces with the seasoned flour. Preheat the oven to 200C/180C Fan/Gas 6. Season the flour with salt and pepper and then dust the chicken pieces with the seasoned flour. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a heavy-based ovenproof pan. Fry the chicken pieces skin-side down until golden. Add the mushrooms and garlic. Add the wine and stir to mix with any sediment at the bottom of the pan. Add the stock and simmer for a couple of minutes. Add half of the cream. Place the pan in the oven for 20–30 minutes. Check that the chicken has cooked through with no traces of pink. Check the consistency of the sauce and add the rest of the cream if desired. Heat the oil in a heavy-based ovenproof pan. Fry the chicken pieces skin-side down until golden. Add the mushrooms and garlic. Add the wine and stir to mix with any sediment at the bottom of the pan. Add the stock and simmer for a couple of minutes. Add half of the cream. Place the pan in the oven for 20–30 minutes. Check that the chicken has cooked through with no traces of pink. Check the consistency of the sauce and add the rest of the cream if desired. Heat the butter in a lidded frying pan. Add the cabbage and wild garlic with a splash of water. Put a lid on the pan. Cook for 1–2 minutes until just wilted and season with salt and pepper. Heat the butter in a lidded frying pan. Add the cabbage and wild garlic with a splash of water. Put a lid on the pan. Cook for 1–2 minutes until just wilted and season with salt and pepper. Cook the noodles in a saucepan of boiling water until tender. Drain, add the knob of butter and season with salt and pepper. Place the cabbage, wild garlic and noodles on warmed plates. Ladle the chicken and sauce on the side and serve immediately. Cook the noodles in a saucepan of boiling water until tender. Drain, add the knob of butter and season with salt and pepper. Place the cabbage, wild garlic and noodles on warmed plates. Ladle the chicken and sauce on the side and serve immediately.