Poulet Aux Morilles
Chicken with morel mushrooms
Ingredients
  • 250 gm
  • 1.5 kg
  • 75 gm
  • 250 ml
  • 185 gm
  • Half
  • -
  • -
  • -
  • -
  • -
  • -
  • Fresh morels or 25 gm dried morels
  • Chicken
  • Butter
  • Dry white wine (or if you are feeling rich use Jura Vin Jaune)
  • Crème fraiche
  • Lemon juice
  • Salt and pepper
Tips

If you’re preparing dried morels, cover them with warm water and leave them to soak for 10 minutes. Drain them, change the water, and let them soak for another 10–15 minutes. Drain carefully

If you are using fresh clean the little honeycomb pits with a brush but never soak

Cook
  1. Cut chicken into 8 pieces (2 legs, 2 breasts, 2 thighs, 2 wings)
  2. Melt half the butter in the casserole
  3. Add chicken
  4. Brown chicken on all sides over a medium heat
  5. Remove chicken to a plate
  6. Add remaining butter to casserole
  7. Add Morels
  8. Cook on high heat for 5 minutes, stirring to ensure nothing burns
  9. Pour in wine and bring to boil
  10. Stirring to ensure that pan juices at the bottom of casserole are dissolved
  11. Return chicken to casserole
  12. Simmer for 30-40 minutes (till chicken is cooked trough)
  13. Remove chicken pieces and keep warm (covered in foil or warm oven)
  14. Add cream and simmer for 5 minutes
  15. Add lemon
  16. Salt & pepper to taste
  17. Return chicken to sauce
  18. Mix chicken into sauce
  19. Serve in casserole
Download recipe as a PDF
Equipment required
  • Large knife
  • Chopping board
  • Scales
  • Wooden spoon
  • Heavy casserole & lid
  • Measuring jug
Regional French food
This recipe originates from:
Franche-Comté and the Alps
Find out more about the culinary region this recipe is from »
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