Poularde with Morels and Truffle Juice

Method

1. 1

   Soak the morels in warm water for an hour and a half. Change the liquid two or three times, discarding the brownish water each time.

2. 2

   Cut the poultry into eight pieces. Break up the carcass and wing tips, then brown them briskly in a stew pot with a drizzle of olive oil. Deglaze with the white wine, lower the heat and simmer for half an hour.

3. 3

   Pass the contents through a fine sieve to collect the poultry stock; discard the bones. Then sear the poularde pieces, moisten with the stock and a glass of water, season with salt and pepper. Cook covered for one hour at a gentle simmer, then remove the meat and keep warm.

4. 4

   Carefully skim the fat from the cooking juices and transfer the degreased juices to a container. Pour the cream into the stew pot with the drained morels and truffle juice. Reduce at a rolling boil, gradually adding the degreased juices. Then thicken the sauce with a little flour or starch for smoothness, and adjust the seasoning.

5. 5

   Arrange the poularde pieces in a warmed serving dish. Coat with sauce, sprinkle with freshly chopped parsley and serve with tagliatelle on the side.