Poulet de Bresse à la crème et aux morilles

Name: Poulet de Bresse à la crème et aux morilles
Total time: 60 min
Yield: Serves 4
Cuisine: Bresse
Ingredients: 1 Bresse AOP chicken, 1.8 kg (4 lb), cut into pieces; 40 g (1½ oz) dried morels; 300 ml (1¼ cups) thick crème fraîche; 200 ml (¾ cup) Jura vin jaune; 60 g (2 oz) unsalted butter; 2 shallots, finely chopped; 1 tbsp flour; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Bresse chicken with cream and morels

⏱ 60 minServes 4Medium620 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1Bresse AOP chicken, 1.8 kg (4 lb), cut into pieces
40 g (1½ oz)dried morels
300 ml (1¼ cups)thick crème fraîche
200 ml (¾ cup)Jura vin jaune
60 g (2 oz)unsalted butter
2shallots, finely chopped
1 tbspflour
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

1 Bresse AOP chicken, 1.8 kg (4 lb), cut into pieces
40 g (1½ oz) dried morels
300 ml (1¼ cups) thick crème fraîche
200 ml (¾ cup) Jura vin jaune
60 g (2 oz) unsalted butter
2 shallots, finely chopped
1 tbsp flour
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron Dutch oven (28 cm / 11 in)

1 bowl, 1 L (1 qt), for the morels

1 fine strainer

1 wooden spoon

03 — Method

Soak the dried morels 20 min in a bowl of warm water, then drain, keeping the strained liquid, and rinse well to remove all grit.
Season the chicken pieces with salt and pepper and dust lightly with flour, tapping off the excess.
Melt the unsalted butter in the cast-iron Dutch oven over medium heat and brown the chicken 5 min per side until evenly golden, then set aside.
Sweat the chopped shallots in the same pot for 2 min, add the drained morels and sauté 3 min.
Pour in the vin jaune and the strained morel liquid, scrape up the browned bits, return the chicken and simmer, covered, 35 min over low heat.
Add the thick crème fraîche, adjust the seasoning and reduce 10 min uncovered until the sauce is glossy and coats a spoon. Serve hot.