Name: Chicken with Morels and Cream
Prep time: 20 min
Cook time: 45 min
Total time: 95 min
Ingredients: 20 g dried morels; 1.5 kg chicken (cut into 8 pieces); 30 g butter; 2 shallots (finely chopped); 150 ml vin jaune or dry white wine; 300 ml double cream; Salt and white pepper; 1 tbsp chopped chives

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Poulet aux morilles: chicken braised in cream with morel mushrooms and vin jaune or dry white wine.

About this French recipe

Chicken with morels and cream is a classic of eastern France. The Bresse region near Lyon is famous for its high-quality chickens.

Ingredients you will need

The main ingredients are dried morels, chicken, butter, shallots, vin jaune or dry white wine, double cream. Exact quantities are in the recipe card below.

How long it takes

Allow 1 hr 35 min in total: 20 min of preparation, 45 min of cooking and 30 min of resting, chilling or soaking. The recipe serves 4.

Inspired by Paul Bocuse

Bresse chicken and luxurious cream sauces are closely associated with Paul Bocuse’s Lyon cooking. This is our home interpretation. Read our profile of Paul Bocuse.

This is our own home-kitchen version of a classic dish. It is not Paul Bocuse’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.

Chicken with Morels and Cream

Poulet aux morilles: chicken braised in cream with morel mushrooms and vin jaune or dry white wine.

Print Recipe

Prep Time 20

Cook Time 45

Resting 30

Total Time 1 35

Servings: 4 servings

Course: Main Course

Cuisine: French

Calories: 650

Ingredients Method Notes

Ingredients

20 g dried morels
1.5 kg chicken cut into 8 pieces
30 g butter
2 shallots finely chopped
150 ml vin jaune or dry white wine
300 ml double cream
Salt and white pepper
1 tbsp chopped chives

Method

Soak the morels in 300 ml warm water for 30 minutes. Lift out, rinse and strain the soaking liquid through a coffee filter.
Season the chicken and brown gently in the butter without letting it colour too much. Remove.
Soften the shallots for 3 minutes, add the wine and reduce by half.
Return the chicken with the morels and strained soaking liquid. Cover and simmer for 25 minutes.
Add the cream and simmer uncovered for 10 minutes until the sauce coats a spoon.
Season, sprinkle with chives and serve with rice.

Notes

Morels can hold grit. Rinse them well and always filter the soaking liquid.