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Le Chaudron recipe
Chapon aux morilles
Capon with morels
⏱ 180 minServes 8Hard460 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1capon (3.5 kg / 7¾ lb)
50 g (2 oz)dried morels
400 ml (1⅔ cups)heavy cream
200 ml (¾ cup)vin jaune (or dry sherry)
2shallots, chopped
80 g (3 oz)butter
300 ml (1¼ cups)chicken stock
- 1 capon (3.5 kg / 7¾ lb)
- 50 g (2 oz) dried morels
- 400 ml (1⅔ cups) heavy cream
- 200 ml (¾ cup) vin jaune (or dry sherry)
- 2 shallots, chopped
- 80 g (3 oz) butter
- 300 ml (1¼ cups) chicken stock
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the morels in warm water. Slip some under the capon's skin with butter.
- Brush with melted butter and roast at 180 °C (350 °F), about 30 minutes per kg (14 min per lb).
- Baste regularly with chicken stock.
- Sauté the shallots and remaining morels in butter, add the wine and reduce.
- Add the cream and simmer 10 minutes.
- Rest before carving; serve with the sauce.
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