Bresse chicken with yellow wine and morels Ingredients: 25 cl of - Yellow wine from Château-Chalon or other vineyards - 50 cl of - crème fraîche - 20 g of - butter fine salt and pepper - 1- 1.3 to 1.4 kg Bresse chicken - 400 g of fresh morels or 200 g of dried morels.
Utensils： 1 Funnel The best funnels- 1 Knife kitchen knives- 1 Lid 1 cutting board cutting boards- 1 kitchen scales scales- 1 dish-
Total time:
1h15
Preparation:
30 min -
Cooking:
45 min
Phase 1
Choose a plump Bresse chicken, cut it into quarters. Season these pieces with fine salt and pepper, put them in a sauté pan andbrown them in the butter.
Phase 2
Once the pieces have colored a little, degrease, add the morels, sweat with the chicken, deglaze with the vin jaune. Cook with the lid on for a few minutes, put the crème fraîche on the pieces and cook for 30 to 40 minutes.
Phase 3
Adjust the seasoning, once cooked, remove the pieces and let reduce by the side of the fire. To finish cooking, do not cover. Serve in a timbale or on a plate. Add a drop of yellow wine to the chicken pieces when serving.
Utensils： 1 Funnel The best funnels- 1 Knife kitchen knives- 1 Lid 1 cutting board cutting boards- 1 kitchen scales scales- 1 dish-
Total time:
1h15
Preparation:
30 min -
Cooking:
45 min
Phase 1
Choose a plump Bresse chicken, cut it into quarters. Season these pieces with fine salt and pepper, put them in a sauté pan andbrown them in the butter.
Phase 2
Once the pieces have colored a little, degrease, add the morels, sweat with the chicken, deglaze with the vin jaune. Cook with the lid on for a few minutes, put the crème fraîche on the pieces and cook for 30 to 40 minutes.
Phase 3
Adjust the seasoning, once cooked, remove the pieces and let reduce by the side of the fire. To finish cooking, do not cover. Serve in a timbale or on a plate. Add a drop of yellow wine to the chicken pieces when serving.