Chicken Fricassee with Morel and Gyromitra Mushrooms
- 2 young Bresse hens, 3 3/4 pounds each (1.6 kg)
- 2 3/4 tablespoons olive oil (4 cl)
- 5 1/4 ounces butter (150 g)
- 1 1/2 cups chicken jus (40 cl)
- 3 cloves garlic
- 1 sprig thyme
- parsley stems
- 1/3 cup dry white wine (8 cl)
- 1 3/4 ounces lightly whipped cream (50 g)
- 1 pound 5 ounces morels (600 g)
- 1 pound 5 ounces gyromitra mushrooms (600 g)
- 2 1/2 ounces shallots, minced (70 g)
- 5 fluid ounces crème fraiche (15 cl)
- 1 lemon
Step 1: Chicken Fricassee
Singe and draw the hens, removing the wishbone. Cut away the legs, making sure to remove the oyster.
Separate the thighs from the legs; cut 1/2 inch (1 cm) above the joint on the drumstick so that the bone becomes exposed while cooking.
Remove the back and wishbones from the chicken. Cut 1/2 inch (1 cm) below the joint separating the pinion from the wing. Cut the breast in the same way to keep only the meatiest part of the wing—where the bone is—leaving the bones attached to the ribcage. Do not remove the tips of the breasts.
Season the chicken pieces and sauté in some olive oil and butter. Begin cooking skin side down, then add the unpeeled cloves of garlic. Once the chicken is browned on one side, flip and brown on the other side. When completely cooked, set the chicken aside and cover with a piece of aluminum foil.
Pour off the excess fat and deglaze with white wine. Reduce until almost dry. Add the chicken jus and reduce, then strain through a chinois and season as needed.
Sweat the minced shallots in some butter in a pot. Add the morels and a little coarse salt. Cover and cook for around 20 minutes.
Cook the gyromitras in the same way. Once cooked, add the morels, and reduce the cooking juices.
Reduce the crème fraiche in a small pot. Add the cooking juices and the mushrooms and bring to the desired consistency.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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