Chicken with morels Paul Bocuse
This recipe is pure happiness ....
For information the Noilly is an aperitif .Ingrédients for 4 people
- 1 poultry of Bresse of 1.8kg, in 8 pieces
30g of dried morel mushrooms
10cl of madeira
2.5 chicken stock broth
100g of mushrooms of Paris
6 small shallots
- 3 branches of tarragon
10cl of Noilly
50cl of white wine
20g of soft butter
20g of flour
500g of thick cream
Pour the morels in a bowl,
cover them with hot water and let them soak 30 minutes. Drain them and cut them in half. Pour the Madeira into a saucepan and reduce to dry.
Add morels and ½ chicken stock broth. Cover with water and cook 40 min uncovered over medium heat.
Cut poultry into 8 pieces. Salting the flesh side of the poultry pieces.
Remove the foot from the mushrooms. Cut the hats into strips. Peel the shallots and cut into strips. Rinse and spin tarragon.
Pour 25cl of water into a casserole with Noilly and white wine. Add tarragon, shallots, mushrooms and 2 cubes of chicken broth.
Heat over very high heat. Dip the pieces of poultry in the pan and let them cook for 12 minutes in the open. After 12 minutes of cooking, remove the pieces of white and let the pieces of red cook for another 13 minutes. Red is the drumsticks and the thighs.
Work the butter to reduce it to ointment. Add the flour and mix well (handled butter).
Remove the pieces of red from the casserole. Remove the tarragon. Reduce the cooking liquid to dry: when all that is left is the fat and the juice, add the butter. Add the cream without waiting and cook for 5 minutes while stirring. Put the pieces of poultry in the pan. Turn them several times in the sauce and let them warm up. Drain the morels and add them to the casserole with some chopped fresh tarragon.