IF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS. MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN CIPOLLINI, ARE UBIQUITOUS.
I STILL STAND BY THE HIGH HEAT METHOD OF ROASTING CHICKEN, WHICH, THOUGH IT MAY SMOKE UP YOUR KITCHEN A BIT, YIELDS JUICY WHITE MEAT AND A CRACKLING BROWN SKIN. FOR A SAUCE THE CIPOLLINI ARE BROWNED AND BRAISED SEPARATELY, THEN ADDED TO THE CRÉME FRAÎCHE ENRICHED SAUCE. OF COURSE, IF YOU’VE GOT SOME FRESH MORELS LYING AROUND, TOSS THEM IN, TOO.
