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Chicken Thighs with Creamed Morels and Ramps

By Linnea Shumway, FLX Table
Servings 6


  • 6 chicken thighs skin on
  • salt and pepper
  • olive oil
  • 1 shallot diced
  • 1 pound morel mushrooms cut in half
  • 4 ounces sherry
  • 4 ounces heavy cream
  • 4 ramps sliced


  • Dry your chicken thighs by blotting with a paper towel and season all over with salt and pepper.
  • Heat a cast iron pan to medium and slowly cook the chicken thighs in olive oil, skin side down. 
  • Flip once the thighs are cooked 75% though and finish on the other side. 
  • In a large pan, sweat diced shallot with olive oil until translucent (about 5 minutes). 
  • Add morels and season with salt and pepper. Make sure the mushrooms aren't crowded in the pan, you want them to have plenty of room.
  • Add the sherry and let reduce until almost gone.
  • Add cream and cook until just heated though.
  • Turn off the heat and toss in sliced ramps.
  • Plate by placing the chicken thigh in the center of a plate and spooning the sauce mixture on top. Enjoy immediately. 


You can replace the morels with cremini or button mushrooms but when in season, morels offer a unique meaty, earthy flavor to the dish. And though there is nothing like the garlickly bite of fresh ramps, they could be replaced by spinach if needed.