Poultry — dried morels
Poularde with Morels
A generous poularde simmered in a creamy sauce with dried morels. This poultry dish is distinguished by its cream and reduced white wine.
- Serves
- Serves 4
- Preparation
- 30 min
- Cooking
- 1 h
Ingredients
Method
Rehydrate the dried morels in warm water for half an hour. Drain them, keeping the precious soaking liquid.
Cut the poularde into ten pieces. Finely chop the two shallots.
Melt the butter in a casserole and sear the poultry until nicely coloured. Remove the pieces and sauté the shallots for two minutes over low heat.
Return the poularde to the casserole with its juices. Season with salt and pepper and add a pinch of nutmeg. Pour in the white wine and reduce for thirty minutes with the lid ajar.
Add the morels along with their filtered soaking water. Continue cooking for a further thirty minutes, still without fully closing the lid.
Transfer the poularde pieces to a hot serving dish. Pour the cream into the sauce, stir over medium heat and adjust the seasoning.
Arrange the morels all around the meat and spoon a little sauce over. Pour the remaining sauce into a sauceboat.