- 1 Bresse chicken or farmer’s chicken of at least 1.5 kg,
- 40g of dried morels,
- 25 cl of yellow wine,
- 10 cl of white Jura with a yellow taste,
- 50 cl of fresh cream,
- 2 shallots,
- 75g of butter,
- salt and pepper
Soak the morels in a bowl of warm water for 30 minutes.
Melt 40g of butter in a casserole dish. Sauté the chicken pieces (cut into 6 pieces) in it without letting them take on colour. Moisten with the 10 cl of white Jura, season, cover the casserole and simmer over low heat for 30 to 40 minutes.
In the meantime, get a cup of morel soaking juice. Wash the mushrooms thoroughly to remove all the sand and drain them. Fry them in the pan in the remaining butter and add the 2 chopped shallots.
When the poultry pieces are cooked, remove them and keep warm. Degrease the juice from the casserole if necessary, pour in the yellow wine and cream. Have it reduced by half. Add the reserved morel juice, poultry pieces and morel mushrooms; simmer for 15 minutes.
Place the chicken pieces in a serving dish, bring the sauce to a boil and pour in the chicken.