Poultry — dried morels
Chicken with Morels and White Wine
Chicken thighs golden in butter, flambéed with cognac, then simmered in white wine with dried morels. The sauce is thickened with cream and egg yolk for a velvety texture.
- Serves
- Serves 6
- Preparation
- 15 min
- Cooking
- 50 min
Ingredients
Method
Rehydrate the dried morels in a bowl of warm water.
Finely chop the shallots and sweat them in a large casserole with 50 g of butter.
Add the chicken pieces and let them brown in the aromatic fat.
Remove the excess fat from the casserole. Pour in the cognac and flambé.
Deglaze with the white wine, scraping up the cooking juices. Cover and simmer for 30 minutes.
Meanwhile, clean the morels carefully, remove the sandy stems and dry them on a tea towel.
Toss them quickly in the remaining butter, then add them to the chicken. Season with salt and pepper and continue cooking for 5 minutes.
Arrange the chicken and morels on a dish. Mix the crème fraîche with the egg yolk, thicken the sauce off the heat and spoon it over the poultry.