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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 minutes
Cook Time 45 minutes
Resting 30 minutes
Total Time 1 hour 35 minutes
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
 

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

Notes

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