Chicken in a Creamy Wine Sauce with Morels
1 whole chicken, about 1.5 kg, cut into 8 pieces
375 to 500 ml of fresh cream
50-75 g dried morels
20 cl yellow wine or Chateau Chalon or Savagnin
1- Season the chicken pieces with salt and pepper and flour them very lightly.
3- With butter, brown the chicken in a frying pan without Burning it.
4- Cover and cook for 20 minutes over medium heat.
5-Deglaze with the wine,
6-add the morels, and some of their water, let reduce.
7-Add the cream.
8- -Let reduce and finish cooking without covering.
Veal with Cider and Morels
For 4 people
1.3 kg sautéed veal
25 g dried morels
2 cloves garlic
1 apple (chanteclerc)
1 tbsp neutral oil
25 cl whole liquid cream
75 cl sweet cider
salt and pepper.
In a casserole dish, brown the meat in hot oil, brown it on all sides.
Peel the apple and cut it into small cubes.
Peel the shallots and leave them whole.
Peel the garlic and mince it with a knife.
Add the apple, garlic and whole shallots to the casserole dish and add the morel mushroom water. Bring to a boil then pour the cider.
Salt and pepper.
Cook over low heat and covered for 2 hours 30 min. When the meat is cooked, remove the lid, Addthe morels. turn up the heat and evaporate almost all of the cooking juices (keep the equivalent of 25 cl). Add the cream and let thicken.