A real classic from the Rhone-Alps region. The poultry from Bresse has particularly well-flavored flesh. The mushroom season is the perfect time to try this dish.
- 1 ounce (30 g) dried morel mushrooms
- Scant 1/2 cup (100 ml) Madeira
- 2 1/2 chicken stock cubes
- Salt
- 1 Bresse chicken, weighing 4 lb (1.8 kg), cut into 8 pieces
- 3 1/2 ounces (100 g) button mushrooms
- 6 small shallots
- 3 sprigs tarragon
- Scant 1/2 cup (100 ml) Noilly Prat
- Generous 2 cups (500 ml) white wine
- 1 tablespoon softened butter
- 1 tablespoon flour
- 1 pound 2 ounces (500 g) thick crème fraîche
Instructions
Place the morel mushrooms in a bowl, cover them with hot water, and leave them to soak for 30 minutes. Drain them and cut them in half. Pour the Madeira into a saucepan and reduce it by half. Add the morel mushrooms and half a chicken stock cube. Cover with water, and leave to cook uncovered for 40 minutes over medium heat.
You must leave the morel mushrooms to soak in water before cooking them so that they rehydrate.
It’s best to cut them in half to make sure there is no grit left inside.
Salt the flesh side of the chicken pieces. Cut off the stalks of the button mushrooms. Cut the tops into thin strips.
Peel the shallots and cut them into thin strips. Rinse and dry the tarragon.
If you can’t find small shallots, replace them with two of the large ones called “chicken legs.”
This recipe was originally published in "My Best Paul Bocuse" (Éditions Alain Ducasse). See all credits
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