Chicken with Ramps and Morels
A perfect Spring meal using fresh wildings. A simple, rustic yet elegant chicken dinner. Serve with fingerling potatoes and maybe a few fiddlehead ferns and you have a truly Feast of the Forest!
Heat the oven to 350 F.
Rinse the chicken halves and pat dry. Remove any extra fat from the body and neck cavities.
Rinse and pat dry the ramps. Cut the white bulbs from the green leaves of the ramps. Slice the leaves lengthwise and set them aside. Place the ramp bulbs in the bottom of an 8-inch baking pan.
Place the chicken halves, skin side up, on top of the ramp bulbs. Brush with melted butter, sprinkle with salt and pepper, and roast for about 50 minutes, or until fork-tender.
Take the chicken out of the baking pan and place in on two pre-warmed plates. Keep it somewhere warm.
Use a small skillet to combine the mushrooms and the fresh thyme with the drippings from the baking pan. Sauté until the mushrooms become soft, about 3 to 5 minutes.
Stir the wine and the green ramp leaves into the mixture and continue to cook for about five minutes.
Use a slotted spoon to remove the mushroom mixture to the plates holding the chicken.
Remove excess fat from the skillet. Use the remaining liquid in the skillet as a sauce for the chicken. Garnish with thyme sprigs.