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Franche-Comté: Bresse chicken with yellow wine and morels

Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 50 minutes
Energy: 686 kcal / serving

Instructions

  • 1.   Mix the nutmeg with the salt and pepper. Sprinkle the chicken pieces with this mixture.
  • 2.   In a cast iron casserole dish, heat the butter with a little oil, then brown the chicken pieces on all sides for 7 minutes.
  • 3.   Peel and slice the shallots, then pour them into the casserole dish with one and a half glasses of wine. Cover and cook for 20 minutes.
  • 4.   Meanwhile, prepare the morels as follows: remove the earthy end and cut the large ones in half lengthwise. Clean them by soaking them in water with vinegar, then rinse them several times. Drain them on absorbent paper.
  • 5.   Pour the warm yellow wine into the casserole dish. Add the morels. Stir lightly and let the sauce reduce for 15 minutes.
  • 6.   Place the chicken pieces in a dish and keep warm. Mix the cream with the sauce, stirring with a wooden spoon, and cook for another 5 minutes until the sauce thickens. Add a pinch of salt and pepper. Pour the sauce over the chicken pieces.

Ingredients for servings

  • 1 chicken
  • 250 g of morel
  • 50 cl of yellow wine
  • 20 cl of sour cream
  • 2 shallots
  • 2 tablespoon of oil
  • 80 g of butter
  • 1 pinch of nutmeg

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    686 kcal
    34 %
  • Fat
    48,59 g
    69 %
  • of which saturated
    24,17 g
    121 %
  • Carbohydrates
    2,61 g
    1 %
  • of which sugar
    1,72 g
    2 %
  • Protein
    59,24 g
    118 %
  • Fibers
    0,24 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference