Bresse chicken with morels
It goes wonderfully well with Chablis Grand Cru Grenouilles.
List of ingredients
Serves four
A 1.8 kg Bresse Chicken
3 onions
2 carrots
1 stick of celery
2 leeks
Turnips
1 bouquet garni
3 shallots
150 g of butter
30 cl of crème fraîche
30 g of dried morels
1 bottle of Arbois vin jaune
Chervil
Salt, pepper
Sommelier’s tip
Chablis Grand Cru Grenouilles
The flavours of the chicken and the sauce call for a lively, rich wine. The full body, roundness and subtle aromas of Chablis Grand Cru Grenouilles bring a perfect balance and harmony to this dish.
Method
Soak the morels in lukewarm water. After draining and squeezing, rinse thoroughly. Decant the soaking liquid.
Fry the chopped shallots in 50 g of butter, add the morels and the decanted soaking liquid, and cook for six minutes with salt and pepper. Set aside.
Singe, gut and trim the Bresse chicken. Remove the breast and thighs.
Prepare a stock with the carcass, onions, celery, bouquet garni, carrots, leeks and turnips.
In a sauté pan, brown the breast and thighs over a high heat with 50 g of butter. Cover and cook over a gentle heat for eight to 10 minutes. Season with salt and pepper.
Add the strained, fat-free stock, morel cooking juices, crème fraîche and vin jaune in equal proportions to cover the chicken pieces. Cook over a high heat for 10 minutes, keeping an eye on the reduction.
At the end of the cooking time, add the morels, butter and a dash of vin jaune. Adjust the seasoning.
Presentation: Arrange the pieces of chicken on a very hot plate, surrounded by the morels and pour the vin jaune sauce around them.
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