Poultry — dried morels
Chicken with Comté and Morels
Pieces of chicken simmered in white wine are coated with a sauce of Comté and morels, then gratineed in the oven. A generous family dish, flavoured with Jura wine.
- Serves
- Serves 6
- Preparation
- 10 min
- Cooking
- 45 min
Ingredients
Method
In a casserole, brown the chicken pieces in a little fat, turning them so they colour evenly.
Pour in the white wine to cover the poultry. Add the sliced onion and crushed garlic, then cook for 30 minutes covered over low heat.
Remove the chicken pieces and place them in a gratin dish.
In a saucepan, make a roux with the butter and flour. Thin it with the cooking white wine, then add 150 g of grated Comté.
Add the previously rehydrated morels. Simmer for about fifteen minutes.
Pour this sauce over the chicken pieces. Cover with the remaining 100 g of Comté and brown under a hot grill.